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Mini Cheesecakes with Reese’s Peanut Butter Cup Bottom
Making individual cheesecakes in a muffin pan is an awesome way to get all of that delicious cheesecake flavor without the time commitment and water bath that larger cheesecakes require.
Plus when you make mini cheesecakes you don’t have to worry about your cheesecake cracking – thumbs up!!
You’ll need a standard size muffin tin and muffin liners (the paper) kind.
I used Wilton’s new Texturra Performance Non-Stick Muffin Pan. I like that it’s non-stick, durable and I really like the light blue color and the unique waved design! You can learn more about their new Texturra Performance bakeware here.
How to make mini reese’s cheesecakes in a muffin pan?
Line the muffin pan with paper liners. Then place a Reese’s Peanut Butter Cup in the bottom of each liner. Fill each muffin cup full with cheesecake batter, then bake!
Not all Reese’s Peanut Butter Cups are the same size. I used the standard size peanut butter cups for my cheesecakes – this is NOT the same size as the ones called “snack size”. The snack size ones are slightly smaller. Both will work, but if you’re wanting the larger one, look for the “full size” label.
I love that these mini cheesecakes with Reese’s Peanut Butter Cup bottoms are naturally gluten free! Since we didn’t use a traditional graham crust, they are gluten free!
How to make chocolate ganache cheesecake topping?
Topping your mini peanut butter cheesecakes with chocolate ganache is optional!
Chocolate ganache is easy to make and only requires 2 ingredients – heavy cream and chocolate chips. I like to use semi-sweet chocolate chips.
Place the chocolate chips in a bowl. Meanwhile, over low heat on the stove, bring the heavy cream to a low boil. Once it starts to boil, pour the cream over the chocolate chips. Let the mixture sit for 1-2 minutes, melting the chocolate chips. Then stir with a spatula until combined and you have a thick chocolate ganache. If the ganache is too runny, you can place it in the fridge to thicken.
How long does it take to make mini cheesecakes?
The time breakdown is 5 minutes to prep the cheesecake, 20 minutes to bake cheesecake, then at least 4 hours to refrigerate the cheesecake before serving. I prefer to refrigerate mine overnight.
Waiting is the hardest part, right?!
Can you freeze mini cheesecakes?
Yes! Freeze the mini cheesecakes on a baking sheet, uncovered until frozen. Once frozen, wrap them in aluminum foil and place them inside a ziplock bag in the freezer. They can be frozen for 4 months. To thaw, place them in the refrigerator for 8 hours.
Tips for making mini reese’s cheesecakes
-Use room temperature cream cheese because it whips more smoothly. So pull that cream cheese out of the fridge and let it sit on the counter for at least 1 hour.
-It’s okay if your cheesecake falls in the center once they cool – you can use that to your advantage and fill it with chocolate ganache!
This post is sponsored by Wilton. As always, all opinions are my own.
- 12 full size Reese’s Peanut Butter Cups plus additional for topping
- 2 (8 oz) packages cream cheese, softened
- 2/3 cup sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy whipped cream
- Preheat the oven to 350º F.
- Line Texturra Performance Non-Stick Muffin Pan with 12 paper liners. Place a reese’s peanut butter cup in each muffin well.
- In a mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth, 1-2 minutes.
- Beat in vanilla extract and eggs until smooth.
- Evenly divide the cheesecake batter among the muffin cups.
- Bake for 18-20 minutes or until the center of the cheesecake is only slightly jiggly.
- Allow the cheesecakes to cool to room temperature then place them in the fridge for at least 4 hours to chill before serving. If refrigerating overnight, loosely cover the cheesecakes in plastic wrap.
- Place the chocolate chips in a medium bowl. In a small pot over low heat, heat the heavy cream until just before boiling. Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes. Use a spatula to stir the mixture until smooth. Allow the ganache to come to room temperature before adding it to the cheesecake. If the ganache is too runny, place it in the fridge for 10 minutes, then add it to the cheesecakes. Top the cheesecakes with additional chopped Reese’s Peanut Butter Cups. Keep refrigerated until serving.