Mini Cheesecakes with Reese's Peanut Butter Cup Bottom

A close-up of a mini Reeses peanut butter cheesecake topped with chocolate ganache and chopped peanut butter cups, with a cross-section revealing a peanut butter cup baked into the crust. Other cheesecakes are visible in the background.

4.08 from 42 ratings

Mini Cheesecakes with Reese's Peanut Butter Cup Bottom

These mini cheesecakes have a reese’s peanut butter cup bottom as their “crust”! The whole recipe is only 7 ingredients and is made in a muffin pan. Top them with chocolate ganache or peanut butter whipped cream and extra reese’s!

Prep Time15

Cook Time20

Additional Time4

Total Time4 35

Course: Dessert

Cuisine: American

Keyword: cheesecake cupcakes, mini cheesecakes, mini cheesecakes with reese’s crust, mini cheesecakes with reese’s peanut butter cup bottom, mini cheesecakes with reese’s peanut butter cups, mini reese’s cheesecake, mini reese’s cheesecake bites

Servings: mini cheesecakes

Author: Beth

Equipment

Ingredients

12 full size Reese’s Peanut Butter Cups plus additional reese's cups for topping the cheesecakes

Cheesecake

16 oz (452g) full fat cream cheese, softened to room temperature
⅔ cup (132g) sugar
1 tsp vanilla extract
2 large eggs

Chocolate Ganache

1 cup (170g) semi-sweet chocolate chips
½ cup (118ml) heavy whipped cream

Instructions

Cheesecake

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.
12 full size Reese’s Peanut Butter Cups plus additional reese's cups for topping the cheesecakes
In a mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth, 1-2 minutes.
16 oz (452g) full fat cream cheese, softened to room temperature, 2/3 cup (132g) sugar
Beat in vanilla extract and eggs until smooth.
1 tsp vanilla extract, 2 large eggs
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.

Chocolate ganache

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.
1 cup (170g) semi-sweet chocolate chips, 1/2 cup (118ml) heavy whipped cream

Nutrition