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close up image of Mini Reeses Peanut Butter Cheesecakes
Recipe

Mini Reeses Peanut Butter Cheesecakes

  • Author: Life Love and Sugar
  • Prep Time: 45 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 12-15 Mini Cheesecakes 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

These Mini Reese’s Peanut Butter Cheesecakes are full of peanut butter and chopped Reese’s! A tasty little cheesecake recipe that is so easy to make!


Scale

Ingredients

CRUST

  • 1 1/2 cups (201g) oreo crumbs
  • 2 tbsp (41g) butter, melted

CHEESECAKE FILLING

  • 12 ounces (339g) cream cheese, room temperature
  • 1/2 cup (112g) sugar
  • 3 tbsp (24g) flour
  • 1/4 cup (58g) sour cream
  • 6 tbsp (105g) peanut butter
  • 1 1/2 tsp vanilla extract
  • 2 eggs
  • 1 cup (140g) chopped Mini Reeses (about 14)

CHOCOLATE WHIPPED CREAM

  • 1/2 cup (120ml) heavy whipping cream, cold
  • 3 tbsp (22g) powdered sugar
  • 2 tbsp (14g) natural unsweetened cocoa powder
  • 1/2 tsp vanilla extract
  • Mini Reeses, cut in half

Instructions

CRUST

1. Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan.
2. Combine the oreo crumbs and melted butter. Divide the mixture between the cupcake liners (about 1 1/2 to 2 tablespoons per cup) and press into the bottoms.
3. Bake crusts for 8 minutes then remove from oven. Allow to cool while you make the filling.

CHEESECAKE FILLING AND TOPPING

1. Reduce oven to 300°F (148°C).
2. In a large bowl, mix the cream cheese, sugar and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
3. Add the sour cream, peanut butter and vanilla extract. Beat on low speed until well combined.
4. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Gently fold in the chopped Reeses.
5. Divide the batter between the cupcake liners and fill most of the way.
6. Bake cheesecakes for 13 minutes, then turn off oven and leave the door closed for another 10 minutes.
7. Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling.
8. Once the cheesecakes are cooled and firm, make the whipped cream. Add the heavy whipping cream, powdered sugar, cocoa powder and vanilla extract to a mixer bowl fitted with the whisk attachment and whip on high speed until stiff peaks form.
9. Pipe swirls on top of each cheesecake, then top with half of a mini Reeses.
Refrigerate until ready to serve.


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