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Reese’s Peanut Butter Chocolate Mini Cheesecakes

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These mini cheesecakes feature a rich peanut butter cheesecake filling on an Oreo cookie crust, topped with silky chocolate ganache and crumbled Reese’s Peanut Butter Cups. Perfect for parties, holidays, or any peanut butter and chocolate lover.

Ingredients

  • 1 cup finely-crumbled Oreo cookies
  • 2 Tbsp. melted butter
  • 16 oz. cream cheese, softened
  • 1/2 cup smooth peanut butter
  • 3/4 cup light brown sugar, firmly packed
  • 2 eggs, room temperature
  • 1/4 cup heavy cream
  • 1/2 tsp. vanilla extract
  • 1 cup dark chocolate chips
  • 3 Tbsp. heavy cream
  • 1 Tbsp. powdered sugar, or more
  • Reese’s Peanut Butter Cups, crumbled

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Combine the Oreo cookie crumbs and melted butter in a bowl until evenly moistened.
  3. Press the crumb mixture into a mini cheesecake pan, about 1/2 tablespoon per cavity, and flatten. Bake for 5 minutes and remove from the oven.
  4. In a mixing bowl, beat the cream cheese and peanut butter until smooth. Add the brown sugar and mix until combined.
  5. Add the eggs one at a time, mixing after each addition. Blend in 1/4 cup heavy cream and vanilla extract, scraping down the bowl as needed, until just combined.
  6. Divide the cheesecake batter among the prepared crusts, filling each cavity to the top and smoothing the surface.
  7. Bake for 12 to 15 minutes, or until the cheesecakes are just set. Turn off the oven, crack the door open, and let them cool for 15 minutes.
  8. Remove from the oven, cool to room temperature, then refrigerate for at least 4 hours.
  9. For the ganache, combine the chocolate chips and 3 tablespoons heavy cream in a heatproof bowl. Melt over simmering water or in the microwave in short intervals, stirring until smooth.
  10. Stir in the powdered sugar until the desired consistency is reached.
  11. Spoon the ganache over the chilled cheesecakes and top with crumbled Reese’s Peanut Butter Cups before serving.

Notes

  • Allow cream cheese and eggs to come to room temperature for a smoother batter.
  • Store cheesecakes covered in the refrigerator for up to 5 days.
  • Freeze for up to 2 months and thaw overnight in the refrigerator before serving.
  • Milk chocolate chips may be substituted for dark chocolate chips if desired.

Nutrition

Find it online: https://yumfamilyrecipes.com/reeses-peanut-butter-chocolate-mini-cheesecakes/