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Reese’s Mini Cheesecakes

Reese’s Mini Cheesecakes are made with a creamy peanut butter cheesecake filling on top of chocolate peanut butter cups! Decadently delicious!

CHOCOLATE PEANUT BUTTER MINI DESSERTS

These Reese’s Mini Cheesecakes are the perfect bite-sized treats for any chocolate and peanut butter lover. They can be served as a fun after-dinner dessert or can be fancy enough for a special occasion. These are simple to make and the only hard part is waiting for them to cool!

A few Reese's Mini Cheesecakes in a row.

FREQUENTLY ASKED QUESTIONS:

Why are my mini cheesecakes falling in?

This usually happens if your oven wasn’t hot enough to bake the cheesecakes properly. Sometimes if you open the door while baking, it can do that as well. So resist the temptation to open that oven door while they are baking. If they still end up with a dip in the middle, it’s ok. You are going to top them with more Reese’s peanut butter cups so no one will know!

How do you get mini cheesecakes out of the pan?

Super easy! That’s why we line the cupcake pan with the liners. If you forget to do that, you’ll find yourself probably struggling to get those little guys out easily.

How to store Reese’s Mini Cheesecakes?

Pop the mini cheesecakes in an airtight container and keep them in the fridge for 5-7 days.

Can you freeze mini cheesecakes?

Certainly! Feel free to freeze them in a freezer safe bag or container for up to 2-3 months. Then thaw them in the fridge overnight before enjoying again.

A small stack of Reese's Mini Cheesecakes.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • full size Reese’s peanut butter cups – you need the full size ones here because they will be lining the bottom of the cheesecakes.
  • cream cheese -it’s really important that the cream cheese is fully softened to room temperature. If it isn’t, you’ll end up with a lumpy cheesecake batter and no amount of mixing will get them out.
  • sour cream – you aren’t going to taste the sour cream. I have found that adding a bit to cheesecakes makes them so much creamier.
  • Reese’s peanut butter – if you can’t find the Reese’s peanut butter, any brand of creamy peanut butter will work.
  • eggs – if you have time, let the eggs come to room temperature. This will help them to incorporate into the batter much better and produces a better cheesecake.
  • Reese’s miniature peanut butter cups – if you can’t find these, don’t worry, just use the full size cups and chop them up. Or you could even use those tiny Reese’s peanut butter cups that come already unwrapped in a bag.
Reese's cups, eggs, cream cheese, vanilla, sour cream, flour, sugar, peanut butter, and chocolate syrup.

HOW TO MAKE REESE’S MINI CHEESECAKES

Preheat oven to 350F and line a cupcake pan with cupcake liners. Place a full size Reese’s peanut butter cup in the bottom of each cupcake liner. Set aside while you make the cheesecake filling. In a bowl, add the cream cheese and sour cream, and with an electric mixer, mix until smooth.

collage of two photos: A muffin tin, each well lined with cupcake liners and a Reese's cup in each one; a mixing bowl with cream cheese and sour cream being mixed.

Mix in the granulated sugar, peanut butter, flour, and vanilla extract. Add in the eggs to the cream cheese mixture, one at a time, until incorporated. Stir in half of the chopped Reese’s peanut butter cups.

collage of two photos: peanut butter, sugar, flour and vanilla added to mixing bowl; chopped Reese's peanut butter cups added to cheesecake batter.

Pour the cheesecake mixture into each lined well of the cupcake pan. Bake the cheesecakes for about 15 minutes. Once they have finished baking, turn the oven off and keep the door closed for 8 minutes. Then crack the door open and allow the cheesecakes to cool in the oven for 5 minutes (this helps to keep them from cracking.) Note: if they do crack, don’t worry since you’re adding a topping.

Transfer the cheesecakes to a wire rack and top each mini cheesecake with the remaining chopped Reese’s cups. Once the cheesecakes have come to room temperature transfer them to the refrigerator to chill for at least 1-2 hours before serving to set.

collage of two photos: cheesecake mixture on top of the peanut butter cups; baked mini cheesecakes with crushed Reese's Peanut Butter Cups on top of each one.

Drizzle with chocolate sauce before serving and enjoy!

Close up looking at two Reese's Mini Cheesecakes, one broken in half to see the inside.

CRAVING MORE RECIPES?

Two Reese's Mini Cheesecakes on top of each other, one broken.

Reese’s Mini Cheesecakes

Everyone loves a creamy peanut butter cheesecake with a surprise Reese's peanut butter cup inside!
5 from 5 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 40 minutes
Chill Time: 2 hours
Total Time: 3 hours
Servings: 12 servings

Ingredients

For the bottom:

  • 12 full size Reese’s peanut butter cups

For the cheesecake:

Instructions

  • Preheat oven to 350F and line a cupcake pan with cupcake liners.
  • Place a full size Reese’s peanut butter cup in the bottom of each cupcake liner. Set aside while you make the cheesecake filling.
    A muffin tin, each well lined with cupcake wrappers and a Reese's cup in each one.
  • In a bowl, add the cream cheese and sour cream, and with an electric mixer, mix until smooth.
    Cream cheese and sour cream being mixed together in a bowl.
  • Mix in the granulated sugar, peanut butter, flour, and vanilla extract.
    Cream cheese, sour cream, granulated sugar, peanut butter, flour, and vanilla extract in a mixing bowl.
  • Add in the eggs to the cream cheese mixture, one at a time, until incorporated.
  • Stir in half of the chopped Reese’s peanut butter cups.
    Reese's cups on top of the cheesecake mixture.
  • Pour the cheesecake mixture into each lined well of the cupcake pan.
    Cheesecake mixture on top of the peanut butter cups.
  • Bake the cheesecakes for about 15 minutes.
  • Once they have finished baking, turn the oven off and keep the door closed for 8 minutes. Then crack the door open and allow the cheesecakes to cool in the oven for 5 minutes (this helps to keep them from cracking.) Note: if they do crack, don’t worry since you’re adding a topping.
  • Transfer the cheesecakes to a wire rack and top each mini cheesecake with the remaining chopped Reese’s cups.
    More crushed peanut butter cups on top of mini cheesecakes.
  • Once the cheesecakes have come to room temperature transfer them to the refrigerator to chill for at least 1-2 hours before serving to set.
  • Drizzle with chocolate sauce before serving (optional) and enjoy!
    A few Reese's Mini Cheesecakes in a row.

Notes

  • Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Course: Dessert
Cuisine: American

Nutrition

Calories: 499kcal | Carbohydrates: 45g | Protein: 10g | Fat: 33g | Sodium: 347mg | Fiber: 3g | Sugar: 38g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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