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Ever thought your love for cheesecake and your obsession with chocolate-peanut butter treats could collide in a single, blissful bite? That question kept me up one night, craving something more exciting than your average Reeses Dessert. Then it hit me: why not turn Homemade Reeses Cups into adorable mini cheesecakes? I mean, who doesn’t want to bite into that creamy, tangy filling surrounded by a chocolatey, peanut buttery shell? FYI, this recipe became an instant crowd-pleaser at my last potluck. Feel free to call me the cheesecaked peanut butter cup guru if that helps 🙂
These Mini Reeses Cup Cheesecakes celebrate the majestic Homemade Reeses Cups in all their glory. I’ve tested versions with Reese’s Pieces Cookies crumbs, crumbled Reeses Brownies, and even a lighter take using Greek yogurt (shhh—my attempt at Protein Reeses Cups). If you love DIY Reeses Cups or dream of Home Made Reese Cups, you’ll find a ton of fun twists here. Ready to get baking?
Ingredients
- 12 mini peanut butter cups (store-bought or your own Homemade Reeses Cups)
- 8 oz (225 g) cream cheese, softened
- 1/4 cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1/2 tsp vanilla extract
- 1/4 cup (60 ml) heavy cream or sour cream
- 2 tbsp unsweetened cocoa powder (optional, for extra chocolate punch)
- Chocolate for drizzle (dark, milk, or white—your call!)
- Optional toppings: crushed Reese’s Pieces Cookies, chopped peanuts, or a sprinkle of sea salt
Instructions
- Preheat & Prep: Heat your oven to 325°F (160°C). Line a 12-cup mini muffin tin with paper liners.
- Base Layer: Place one mini peanut butter cup into each liner to act as your “crust.” I know—no crumb crust, but trust me, it works.
- Mix the Filling: In a bowl, beat the cream cheese and sugar until super smooth. Add the egg, vanilla, and heavy cream. Beat again until silky. If you want that extra cocoa hit, sift in the cocoa powder now.
- Fill ’Em Up: Spoon the cheesecake mixture over each peanut butter cup, filling about ¾ full. Don’t worry about perfection—these cheesecakes are charmingly imperfect.
- Bake: Slide the tin into the oven and bake for 12–15 minutes, until the edges set but the centers still jiggle a little. That jiggle is your green light.
- Cool Slowly: Turn off the oven, crack the door, and let the cheesecakes sit for 30 minutes. This prevents cracking—yes, science.
- Chill: Transfer the tin to the fridge and chill for at least 2 hours, or overnight if you can wait that long.
- Garnish: Before serving, drizzle with melted chocolate and sprinkle on crushed Reeses Brownies bits or Reeces Peanut Butter Cup Ideas you love.
- Serve & Enjoy: Pop them out, plate them up, and watch them disappear. Seriously, you might want to hide a few.
Variations
Want to mix things up? Here are a few twists to try:
- Salted Caramel Swirl: Drizzle caramel into the filling before baking for a dreamy sweet-salty combo.
- Cookie Crust: Crush Reese Pieces Cookies with melted butter, press into liners first, then add filling and a mini cup on top.
- Healthy Reeses Cups: Swap cream cheese for Greek yogurt and sugar for honey to make lighter Healthy Reeses Cups bites.
Serving & Tips
Serve these cheesecakes chilled or at room temperature—both hit differently. Store leftovers in an airtight container in the fridge for up to 5 days. If you’re planning ahead, freeze them for up to a month; just thaw in the fridge before devouring. For a cozy seasonal touch, sprinkle crushed candy canes on top around the holidays, or add mini pastel eggs for Homemade Reese’s Eggs vibes at Easter. Ever tried adding a dash of cinnamon or cayenne to the filling? Trust me, it elevates the flavor in the best way—IMO, it’s a game-changer.
Final Thoughts
I still remember the first time I served these at a family gathering. My nephew’s eyes practically rolled back from sheer delight—he called them “magical peanut butter cups” and promptly asked for seconds. These Mini Reeses Cup Cheesecakes bring that same kind of joy every single time. Whether you’re a cheesecake purist or a Diy Reeses Cups fanatic, this mash-up feels like a warm hug in dessert form. Go ahead, indulge, and don’t forget to sneak a couple when no one’s looking!
FAQs
Can I use full-size peanut butter cups instead of minis?
Absolutely. Just adjust the filling accordingly. For full-size cups, you might fill only halfway with cheesecake mix and bake a couple minutes longer.
How do I make these into Protein Reeses Cups?
Swap half the cream cheese for Greek yogurt, replace sugar with a scoop of vanilla protein powder, and use sugar-free chocolate for drizzling. You’ll still get that craveable taste with a protein boost.
What’s the best way to prevent cracks?
Bake at a slightly lower temp, cool them in the oven with the door cracked, and chill fully. That slow cool process keeps your cheesecakes smooth and crack-free.
Can I make these dairy-free?
Yes! Use dairy-free cream cheese, coconut cream instead of heavy cream, and dairy-free chocolate. They turn out just as delicious.
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