Reese’s Peanut Butter Mini Cheesecakes

These Reese’s Peanut Butter Mini Cheesecakes are so easy! The crust is made from a full size Reese’s peanut butter cup.

Yield: 12 mini cheesecakes

Ingredients:

1. 1 cup crushed graham cracker crumbs
2. 4 tablespoons unsalted butter, melted
3. 2 tablespoons granulated sugar
4. 2 (8 oz) packages cream cheese, softened
5. 1/2 cup granulated sugar
6. 1/4 cup sour cream
7. 2 large eggs
8. 1 teaspoon pure vanilla extract
9. 1/2 cup creamy peanut butter
10. 12 Reese’s peanut butter cups (miniatures)

For Topping:

1. 1/2 cup chocolate chips or chocolate chunks
2. 2 tablespoons creamy peanut butter
3. Chopped Reese’s peanut butter cups for garnish (optional)

Instructions:

1. Crust Preparation: a. Preheat your oven to 325°F (165°C). b. In a medium-sized bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until the crumbs are all moistened. c. Line a muffin tin with cupcake liners. d. Distribute the crust mixture among the 12 muffin cups, pressing them firmly into the bottom. e. Place a Reese’s peanut butter cup on top of each crust.
2. Cheesecake Filling: a. In a large mixing bowl, beat the cream cheese until smooth and creamy. b. Add 1/2 cup sugar, sour cream, and vanilla extract; mix until well combined. c. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. d. Add the peanut butter and blend until the mixture is smooth. e. Pour the cheesecake filling over the peanut butter cups in each muffin cup, filling each almost to the top.
3. Baking: a. Bake in the preheated oven for about 20-25 minutes, or until the edges are set and the center is slightly jiggly. b. Remove from the oven and allow the mini cheesecakes to cool in the muffin tin for about an hour. c. Once cooled, transfer them to the refrigerator to chill for at least 3 hours or overnight.
4. Chocolate Peanut Butter Topping: a. In a microwave-safe bowl, melt the chocolate chips in 20-second intervals, stirring after each, until fully melted. b. In another microwave-safe bowl, melt the 2 tablespoons of peanut butter. c. Drizzle the melted chocolate and peanut butter over the chilled mini cheesecakes. Garnish with chopped Reese’s peanut butter cups if desired.
5. Serve & Enjoy: a. Once decorated, allow the toppings to set for about 15-20 minutes. b. Serve the mini cheesecakes chilled and enjoy!

Tip: Store any leftovers in an airtight container in the refrigerator for up to 4 days.