Mini Reese's Peanut Butter Cup Cheesecakes
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 20-24
  • ¾ c Graham Cracker Crumbs
  • 3 Tablespoons Sugar
  • 3 Tablespoons Melted Butter
  • Miniature Reese’s Peanut Butter Cups
  • 16 oz (2 8 oz packages) Cream Cheese, Room Temperature
  • 1 Cup Sugar
  • ¼ Cup Flour
  • 2 Eggs, Room Temperature
  • 2 Teaspoons Vanilla Extract
  • ½ Cup Reese’s Peanut Butter Chips
  • ½ Cup Chocolate Chips, Not Minis
  • 2 Teaspoons Shortening, Divided Between Both Chips
  1. Preheat Oven To 350 Degrees.
  2. Place a liner inside each muffin tin.
  3. Mix graham cracker crumbs, 3 tablespoons sugar and melted butter. Place a tablespoon of mixture into each cup and press down flat with a small glass.
  4. Place 1 unwrapped miniature Reese's Peanut Butter Cup in the center of each.
  5. Beat the cream cheese until nice and fluffy. You could always use light cream cheese but I prefer regular.
  6. Add in the sugar, flour and vanilla and continue beating until well combined. Add in the eggs one at time making sure they are well incorporated. Don't over beat!
  7. Spoon the cream cheese mixture over the Reese's, evenly dividing the mixture among the 12 cups. I used about ⅛ cup of the mixture for each cup but the original recipe calls for ¼ cup but I found that to be too much. Bake for about 20-25 minutes until the cheesecakes are set. Make sure to watch them good, your oven may take less time!
  8. Let your cheesecakes cool. Melt ½ cup Peanut Butter Chips with 1 teaspoon of shortening in the microwave. Use a fork to drizzel mixture over each cheesecake. Do the same thing with the Chocolate Chips.
Recipe by I'm At Home Baking! at