Mini Cheesecakes with Reese’s Peanut Butter Cup Bottom
Tools to Make Mini Cheesecakes in a Cupcake Pan
-standard size muffin pan
-paper muffin / cupcake liners
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!
Making individual cheesecakes in a muffin pan is a great way to scale down a regular cheesecake recipe. Mini cheesecakes don’t require a water bath or any special tools, plus they bake faster than regular cheesecake.
Mini Cheesecake Ingredients
Our mini cheesecake recipe with reese’s peanut butter cup bottoms only call for 4 ingredients!
- cream cheese: use two 8 oz packages. Be sure to use full fat, not low fat, cream cheese for best results.
- sugar: helps to balance the tanginess of the cream cheese.
- vanilla extract: just a teaspoon, but it enhances the classic cheesecake flavor.
- eggs: eggs are the last ingredient that get mixed into the cheesecake batter. Be sure to mix them in, one at a time, just until the yolk breaks. Over beating the eggs is the number one cause of air bubbles and cracking.
How to Make Mini Reese’s Cheesecakes in a Muffin Pan
- Line the muffin pan with paper liners.
- Place a reese’s peanut butter cup in each liner.
- Mix the cheesecake batter ingredients together.
- Divide the cheesecake batter evenly among the muffin liners.
- Bake until the center of the cheesecake only slightly jiggles when you shake the muffin pan.
How Long Does it Take to Make Reese’s Bottom Cheesecakes?
- 5 minutes to prep the cheesecake
- 20 ish minutes to bake cheesecake
- at least 4 hours to refrigerate the cheesecake before serving. I prefer to refrigerate mine overnight. Waiting is the hardest part, right?!
How to Tell When Mini Cheesecakes are Done Baking?
The best way to tell when the mini cheesecakes are done is the jiggle test. The center of the cheesecake should jiggle slightly when you shake the pan and the edges of the cheesecake will be slightly more puffy or airy.
How to Cool Mini Cheesecakes
Once the cheesecakes are done baking, remove the pan from the oven and place it on the counter until the cheesecakes have cooled to room temperature. Then loosely cover the muffin pan with plastic wrap and place in the fridge overnight to chill.
Why Did my Mini Cheesecakes Sink?
Over beating the eggs is the number one cause of air bubbles in cheesecake. Air bubbles cause the cheesecakes to sink in the middle as they cool. Be sure to mix the eggs in, one at a time, just until the yolk breaks. Once all the eggs have been added to the cheesecake batter, beat for only 30-60 seconds, until the eggs are fully incorporated.
Tips for Making Easy Mini Cheesecakes
- Allow the cream cheese to come to room temperature before beating it. Room temperature cream cheese is easier to whip.
- The eggs are the last ingredient that get mixed into the cheesecake batter. Be sure to mix them in, one at a time, just until the yolk breaks. Over beating the eggs is the number one cause of air bubbles and cracking.
- Thoroughly chill the mini cheesecakes in the fridge before serving.
- 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 Freeze Mini Cheesecakes with Reese’s Peanut Butter Cups?
- Cool the cheesecakes completely before freezing.
- Place the mini cheesecakes, without any garnishes, on a baking sheet, uncovered, and place in the freezer until frozen.
- Once frozen, wrap each cheesecake 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 overnight.
- Before serving add your desired toppings.
This post is sponsored by Wilton. As always, all opinions are my own.
- 12 full size Reese’s Peanut Butter Cups plus additional reese's cups for topping the cheesecakes
- 2 (8 oz) packages full fat cream cheese, softened to room temperature
- 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 the 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.