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!
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
Prep Time 15minutes
Cook Time 20minutes
Additional Time 4hours
Total Time 4hours35minutes
Servings 12mini cheesecakes
12full size Reese’s Peanut Butter Cups plus additional reese's cups for topping the cheesecakes
2packagesfull fat cream cheese, softened to room temperature8 oz each
1cupsemi-sweet chocolate chips
½cupheavy 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.