Reese’s Peanut Butter Cup Mini Cheesecakes

Peanut butter lovers won’t be able to resist these decadent Reese’s peanut butter cup mini cheesecakes with their chocolatey Oreo crust and rich cheesecake filling.

Jump to Recipe

Prep Time20 minutes mins

Cook Time25 minutes mins

Total Time8 hours hrs 45 minutes mins

Servings12

These Reese’s peanut butter cup mini cheesecakes are the perfect way to celebrate all things peanut butter and chocolate. With a chocolate crust, creamy peanut butter filling, and chocolate ganache, these cheesecakes will be sure to please everyone.

Reese’s Peanut Butter Cup Mini Cheesecakes Ingredients

Don't want to lose this recipe? Get it emailed to you directly! Enter your email below. Plus you'll get a free e-cookbook and amazing recipes sent to you daily.

Email *

Save This Recipe

You’ll need:

For The Cookie Crust:

• 2 cups Oreo cookie crumbs (from 20 Oreo cookies)
• ¼ cup unsalted butter, melted and cooled

For The Cheesecake Filling:

• 2 (8-ounce) packages of cream cheese, room temperature
• ¾ cup granulated sugar
• 2 large eggs, room temperature
• 1½ teaspoons vanilla extract
• ⅓ cup creamy peanut butter (I used Reese’s brand)
• ¼ cup heavy whipping cream
• 1 cup Reese’s cup minis unwrapped (from a 7.6-ounce bag), cut into quarters

(Be sure to reserve 12 of the candies to use as garnish)

PRO TIP:

Note that the bag of Reese’s MINI UNWRAPPED candies is much smaller than the standard mini Reese’s peanut butter cups that are individually wrapped. They are a small poppable size. If you can not find them in the candy section of your store, you can use the individually wrapped mini Reese’s candies, but you will need to cut them into very small pieces to get them to mix evenly in the cheesecake batter. A small sharp paring knife works best for cutting these candies into smaller pieces.

For The Chocolate Ganache & Whipped Topping:

• 4 ounces semi-sweet chocolate bar, broken into small pieces (we used the Ghirardelli brand )
• ½ cup heavy whipping cream, divided
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract

Substitutions And Additions

CREAM CHEESE: You will want to make sure you are using full-fat cream cheese for this rich peanut butter cheesecake recipe. The low-fat and fat-free varieties have added moisture to them and will alter the final outcome for your cheesecake.

PEANUT BUTTER: I used Reese’s brand creamy peanut butter, but any standard (traditional style) creamy peanut butter will work. Some good brands are Peter Pan, JIF, and Skippy. Make sure you do not use crunchy or natural because these will alter the texture and final results of your peanut butter cup cheesecakes.

OREOS: I really like the combination of the Oreo cookie crust with the Reese’s cup cheesecake filling. You can substitute the Oreo cookies for a standard graham cracker crumb crust or any other chocolate cookie crumb you prefer. You will just need to make sure you have 2 cups worth of crushed cookie crumbs.

How to Make This Reese’s Peanut Butter Cup Mini Cheesecakes Recipe

STEP ONE: Preheat the oven to 350°F. Line a standard muffin pan with 12 aluminum cupcake liners. Set aside.

STEP TWO: In a mixing bowl, stir together the Oreo cookie crumbs and melted butter until fully combined.

STEP THREE: Fill each paper liner with 1 tablespoon of the cookie crumb mixture and press it into an even layer onto the bottom of each cupcake liner. Make sure you pack the crumbs into a tight layer using your fingertips or the bottom of a small dry measuring cup.

STEP FOUR: Bake the cookie crust for 5 minutes. Allow the cookie crusts to cool, in the pan, on the counter while you make the cheesecake filling.

STEP FIVE: Reduce the temperature of the oven to 325°F.

STEP SIX: In a large bowl, using an electric mixer on low speed, beat together the cream cheese and granulated sugar until smooth.

STEP SEVEN: Add the eggs and vanilla extract to the cream cheese and continue to beat until the eggs are fully incorporated. Be careful not to overbeat the cream cheese mixture, as you do not want to incorporate too much air into the batter.

STEP EIGHT: Add the creamy peanut butter and heavy cream. Beat just until all the ingredients are fully incorporated, and the batter is smooth. 

STEP NINE: Fold the quartered mini Reese’s cup candies into the cream cheese batter.

STEP TEN: Fill each cookie crust with ⅛ to ¼ cup of cream cheese filling. Your cheesecakes should be filled all the way to the top of each paper liner in the muffin pan. 

STEP ELEVEN: Bake the Reese’s peanut butter cup mini cheesecakes for 20 to 22 minutes. The centers should just barely be set and not jiggly.

STEP TWELVE: Allow the mini cheesecakes to cool completely on the counter in the pan before adding the chocolate ganache and whipped chocolate ganache on top of the cheesecake.

STEP THIRTEEN: Once your Reese’s peanut butter cup mini cheesecakes have cooled, you can make the chocolate ganache by melting the semi-sweet chocolate pieces and ¼ cup of the heavy whipping cream in the microwave for 1 minute. 

STEP FOURTEEN: Whisk the melted chocolate and heavy whipping cream until completely smooth. 

STEP FIFTEEN: Top each cheesecake with 1 heaping teaspoon of the chocolate ganache and smooth it out into a circle covering the top. You will have extra chocolate ganache left in the bowl. This will be used to make the whipped ganache.

STEP SIXTEEN: Allow the mini cheesecakes to sit on the counter while you chill the remaining chocolate ganache in the refrigerator for 30 minutes. This chill time is essential to allow the chocolate ganache to whip properly.

STEP SEVENTEEN: To the bowl of the chilled ganache, add the remaining ¼ cup of heavy whipping cream, powdered sugar, and vanilla extract.

STEP EIGHTEEN: Using a hand mixer on medium-high speed, whip the chocolate ganache until it is light and fluffy.

STEP NINETEEN: Transfer to a piping bag fitted with a decorative piping tip (I used a Wilton 2D tip), and garnish each of the mini cheesecakes with a dollop of whipped ganache.

STEP TWENTY: With the reserved mini Reese’s cup candies, you can either top each dollop of whipped ganache with a whole candy piece, or you can cut them in half and garnish each mini cheesecake.

STEP TWENTY-ONE: You will need to chill your Reese’s peanut butter cup mini cheesecakes in the refrigerator overnight, before serving them to allow the cheesecake and chocolate ganache to fully set up and firm.

How To Serve

Enjoy this creamy peanut butter cheesecake for a decadent dessert. Add a scoop of vanilla ice cream for an extra indulgent treat, along with a warm mug of our homemade hot chocolate to wash it down.

We have plenty of rich and delicious mini cheesecake recipes to try. Our mini apple cheesecakes and mini pecan cheesecake bites are two of our favorites.

MORE CHEESECAKE RECIPES

Cheesecakes

Pumpkin Cheesecake with Gingersnap Crust

Storage

IN THE FRIDGE: These Reese’s peanut butter mini cheesecakes are best served completely chilled. They can be stored in an airtight container in the refrigerator for up to 5 days.

IN THE FREEZER: You can also store these mini desserts in the freezer for up to 2 months. 

These Reese’s mini cheesecakes are easy to make and absolutely delicious. The peanut butter and chocolate flavors are perfectly balanced, and the chocolate ganache topping is the perfect finishing touch. 

More Recipes You’ll Love

• Pecan Pie Cheesecake
• Chocolate Peanut Butter Brownies
• Strawberry Shortcake Cheesecake
• Dr Pepper Brownies
• Homemade Peanut Butter Cups

Get Recipes on Pinterest

Follow Us

Reese’s Peanut Butter Cup Mini Cheesecakes

No ratings yet

Peanut butter lovers won’t be able to resist these decadent Reese’s peanut butter cup mini cheesecakes with their chocolatey Oreo crust and rich cheesecake filling.

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 8 hours hours 45 minutes minutes

Servings 12

Print RecipePin RecipeReview Recipe

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

Cookie Crust

• 2 cups Oreo cookie crumbs, from 20 Oreo cookies
• ¼ cup unsalted butter, melted and cooled

Cheesecake Filling

• 16 ounces cream cheese, room temperature
• ¾ cup granulated sugar
• 2 large eggs, room temperature
• 1½ teaspoons vanilla extract
• ⅓ cup creamy peanut butter, I used Reese’s brand
• ¼ cup heavy whipping cream
• 1 cup Reese’s cup minis, unwrapped from a 7.6-ounce bag, cut into quarters (Be sure to reserve 12 of the candies to use as garnish)

Chocolate Ganache & Whipped topping

• 4 ounces semi-sweet chocolate bar, broken into small pieces (we used the Ghirardelli brand)
• ½ cup heavy whipping cream, divided
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract

Instructions

 

• Preheat the oven to 350°F. Line a standard muffin pan with 12 aluminum liners. Set aside.
• In a mixing bowl, stir together the Oreo cookie crumbs and melted butter until fully combined.
• Fill each paper liner with 1 tablespoon of the cookie crumb mixture and press it into an even layer onto the bottom of each. Make sure that you pack the crumbs into a tight layer. You can use your fingertips or the bottom of a small dry measuring cup to pack the crumbs tightly.
• Bake the cookie crust for 5 minutes. Allow the cookie crusts to cool, in the pan, on the counter while you make the cheesecake filling.
• Reduce the temperature of the oven to 325°F.
• In a large mixing bowl, beat together, using a handheld mixer on low speed, the cream cheese, and granulated sugar until smooth.
• To the cream cheese, add the eggs and vanilla extract and continue to beat the cream cheese until the eggs are fully incorporated. Be careful not to overbeat the cream cheese mixture, as you do not want to incorporate too much air into the batter.
• Add the creamy peanut butter and heavy cream. Beat just until all the ingredients are fully incorporated, and the batter is smooth.
• Fold the quartered mini Reese’s cup candies into the cream cheese batter.
• Fill each cookie crust with ⅛ to ¼ cup cream cheese filling. Your cheesecakes should be filled all the way to the top of each paper liner in the muffin pan.
• Bake the Reese’s peanut butter cup mini cheesecakes for 20 to 22 minutes. The centers should just barely be set and not jiggly.
• Allow the mini cheesecakes to cool completely on the counter, in the pan, before adding the chocolate ganache and whipped chocolate ganache topping.
• Once your Reese’s peanut butter cup mini cheesecakes have cooled, you can make the chocolate ganache by melting together the semi-sweet chocolate pieces and ¼ cup of the heavy whipping cream in the microwave for 1 minute.
• Whisk the melted chocolate and heavy whipping cream until completely smooth.
• Top each cheesecake with 1 heaping teaspoon of the chocolate ganache and smooth it out into a circle covering the top. You will have extra chocolate ganache left in the bowl. This will be used to make the whipped ganache.
• Allow the mini cheesecakes to sit on the counter while you chill the remaining chocolate ganache in the refrigerator for 30 minutes. This chill time is essential to allow the chocolate ganache to whip properly.
• To the bowl of the chilled ganache, add the remaining ¼ cup of heavy whipping cream, powdered sugar, and vanilla extract.
• Using a handheld mixer on medium-high speed, whip the chocolate ganache until it is light and fluffy.
• Transfer to a piping bag fitted with a decorative piping tip (I used a Wilton 2D tip), and garnish each of the mini cheesecakes with a dollop of whipped ganache.
• With the reserved mini Reese’s cup candies, you can either top each dollop of whipped ganache with a whole candy piece, or you can cut them in half and garnish each mini cheesecake.
• You will need to chill your Reese’s peanut butter cup mini cheesecakes in the refrigerator overnight, before serving them to allow the cheesecake and chocolate ganache to fully set up and firm.

Notes

• Note that the bag of Reese’s MINI UNWRAPPED candies is much smaller than the standard mini Reese’s peanut butter cups that are individually wrapped. They are a small poppable size. If you can not find them in the candy section of your store, you can use the individually wrapped mini Reese’s candies, but you will need to cut them into very small pieces to get them to mix evenly in the cheesecake batter. A small sharp paring knife works best for cutting these candies into smaller pieces.
• You can make the cheesecake portion of this recipe, up through step 16, up to 24 hours in advance. You will need to store the baked mini cheesecakes in the refrigerator in a covered container. Then you can proceed with topping your mini Reese’s peanut butter cheesecakes with the chocolate ganache and whipped ganache garnishes. You will need to note that the ganache will be soft unless you place the decorated mini cheesecakes back into the refrigerator for at least an hour to allow the chocolate to firm up.
• Parchment or foil-lined wrappers are the easiest to peel from the cheesecake filling.

Nutrition

Calories: 635kcal | Carbohydrates: 46g | Protein: 12g | Fat: 47g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 96mg | Sodium: 364mg | Potassium: 370mg | Fiber: 3g | Sugar: 32g | Vitamin A: 894IU | Vitamin C: 0.1mg | Calcium: 79mg | Iron: 5mg

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Get Recipes on Facebook

Follow Us