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These Mini Reese’s Peanut Butter Cheesecakes are full of peanut butter and chopped Reese’s! Such tasty little cheesecake recipe that is so easy and fun to make!
Peanut butter and cheesecake go hand-in-hand. Don’t believe me? If this recipe doesn’t make you a believer, check out this yummy Butterfinger Cheesecake recipe, or this easy No Bake Reese’s Peanut Butter Cheesecake.
Do you ever wonder how you got to be an “adult”? I put that in quotes because sometimes I’m convinced that I don’t even qualify. I don’t know if it’s because I’m married to a man I met in high school and sometimes we still feel like those same 17 year olds, or if it’s just normal to be like, “Wait. Who qualified me to be an adult? I think they messed up. Surely this isn’t what being an adult feels like.”
I feel like I’ve done a good bit of “adult-ing” lately and it’s always a weird feeling. I mentioned before that we’ve been looking at homes and considering a move, but we’ve also been preparing our house to be listed to sell. In doing so, we’ve had painters coming to give quotes and paint, as well as others coming to help with getting things ready. I’m not sure much feels more like “adult-ing” than getting a house ready to sell and then buying another one. Major decisions!
Fortunately I have things like these Mini Reeses Peanut Butter Cheesecakes in the fridge to make me feel more like a kid again. Surely putting candy in a cheesecake qualifies.
How To Make Peanut Butter Cheesecake
To start off making these cheesecakes, you’ll make the crust. I used an Oreo crust, because Oreos. YUM! But you could also do something like a Nutter Butter crust, if you wanted to add more peanut butter flavor. Just mix the cookie crumbs with the butter and divide the mixture between the cupcake liners.
The filling itself is flavored with peanut butter and Reeses. It’s easy to put together too. Plus, once you add the filling to the cupcake pan and bake it, the baking time is much less than a regular sized cheesecake. They bake quickly and don’t need a waterbath. Big score for ease, convenience and being able to devour them more quickly!
Top off the cheesecakes with a swirl of whipped cream and a half of a Reeses.
These little treats are such fun! Not only do Reeses just get me all excited, so does cheesecake. When you combine them, it’s pretty much an irresistible dessert! I hope you love them too!
Watch How To Make Them
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Mini Reeses Peanut Butter Cheesecakes
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12-15 Mini Cheesecakes
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Mini Reese’s Peanut Butter Cheesecakes are full of peanut butter and chopped Reese’s! A tasty little cheesecake recipe that is so easy to make!
Ingredients
CRUST
- 1 1/2 cups (201g) oreo crumbs
- 2 tbsp (41g) butter, melted
CHEESECAKE FILLING
- 12 ounces (339g) cream cheese, room temperature
- 1/2 cup (112g) sugar
- 3 tbsp (24g) flour
- 1/4 cup (58g) sour cream
- 6 tbsp (105g) peanut butter
- 1 1/2 tsp vanilla extract
- 2 eggs
- 1 cup (140g) chopped Mini Reeses (about 14)
CHOCOLATE WHIPPED CREAM
- 1/2 cup (120ml) heavy whipping cream, cold
- 3 tbsp (22g) powdered sugar
- 2 tbsp (14g) natural unsweetened cocoa powder
- 1/2 tsp vanilla extract
- Mini Reeses, cut in half
Instructions
1. Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan.
2. Combine the oreo crumbs and melted butter. Divide the mixture between the cupcake liners (about 1 1/2 to 2 tablespoons per cup) and press into the bottoms.
3. Bake crusts for 8 minutes then remove from oven. Allow to cool while you make the filling.
CHEESECAKE FILLING AND TOPPING
1. Reduce oven to 300°F (148°C).
2. In a large bowl, mix the cream cheese, sugar and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
3. Add the sour cream, peanut butter and vanilla extract. Beat on low speed until well combined.
4. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Gently fold in the chopped Reeses.
5. Divide the batter between the cupcake liners and fill most of the way.
6. Bake cheesecakes for 13 minutes, then turn off oven and leave the door closed for another 10 minutes.
7. Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling.
8. Once the cheesecakes are cooled and firm, make the whipped cream. Add the heavy whipping cream, powdered sugar, cocoa powder and vanilla extract to a mixer bowl fitted with the whisk attachment and whip on high speed until stiff peaks form.
9. Pipe swirls on top of each cheesecake, then top with half of a mini Reeses.
Refrigerate until ready to serve.
Nutrition
- Serving Size: 1 Mini Cheesecake
- Calories: 282
- Sugar: 21.1 g
- Sodium: 211.1 mg
- Fat: 17.2 g
- Carbohydrates: 27.7 g
- Protein: 6.6 g
- Cholesterol: 48.1 mg
Enjoy!
I love your recipes! I have made a few of them. I love how easy they are to make & they turn out delicious!!
I’m so glad to hear that! Thank you!
If I double this recipe to make it a full sized cheesecake, what’s the baking time for it?
I recommend looking at my Butterfinger cheesecake and swapping out the Butterfinger for Reese’s. Then just follow the rest of the recipe as it is.
Can these be made and frozen?
Yes, that would be fine. I’d recommend freezing without the topping and adding those after you thaw them.
Hi Lindsay, thanks for the recipe. I love your website. I made your Oreo cheesecake and it turned out amazing. I was wondering if this recipe (MINI REESES PEANUT BUTTER CHEESECAKES) could be used in a standard springform cheesecake pan instead of making the mini cheesecakes? I am wanting to make this exact recipe, except a standard size cheesecake rather than the minis. Thanks in advance!
Glad to hear you enjoyed the Oreo one! This can be made into a full sized cheesecake, yes. You’ll just want to double the recipe. You can check out this Butterfinger Cheesecake, for a little bit of a reference if you like. The recipes are similar.
I have them cooling and they look very good. My comments are that I thought they were minis, when actually they are full sized cupcakes. I had filled 24 mini tins and still had a lot left over. Also, it says to chop up approx. 14 mini reeses candies for a cup and it was barely a quarter cup.
They are called minis because they aren’t a full sized cheesecake. If I called them just “cheesecakes” that would be confusing too.
Made Them ,Loved Them, Thank you !!!
Thank you!!!!
I have made these and they are delicious. Thank you for the recipe. Just one question – what size cases do you make these in? The first time I used mini cup cake cases but they were too small. Then I used standard cases but even making 20, they were also too small. So is it muffin sized cases? Thanks.
I use a standard cupcake pan.
Can you provide a link for the cupcake pan you use? I looked on Amazon and I’m not finding many good options for a “cupcake” pan. Thanks!
Looks like it’s called a muffin pan. I use this one (affiliate link).
I have always wondered what type/brand peanut butter you prefer. I’m sure, that with all of your experimentation you must have found a favorite…and what makes it so?
I honestly haven’t tried too many brands. I use full fat creamy JIF at home and that’s what I most often use in recipes.
Hi Lindsay, if I wanted to make this as one normal-sized cheesecake in a 9″ springform, do you think the measurements would remain the same? And also for the Oreo crumbs do you include the creme center or do you peel that off?
I’d check out this recipe and adjust for the Reese’s. You basically want to double the recipe. And leave in the cream center. I hope you enjoy it!
hmmm, nutter butter white chocolate reeses, although it would not look so lovely.
Lindsay, thank you. This recipe sounds wonderful. Reese’s peanut butter cups – my favorite!
I know exactly what you mean about being an adult. I’m old and I still feel like I’m not grown up
yet. ????
hey girl- these look so gooood!
Thanks a lot dear????????????????????????????????????
This recipe looks like it was made just for me. So many of my favorites all wrapped in a mini size! Love love love! Will definitely be trying this – although I think i’ll try the Nutter Butter crust… Mmmmm!
Hope all is well with you!!
Ready to make this recipe ASAP! I purchased the mini cheese cake pan it has the removable disc bottoms. Can you tell me how the adjust the baking times since the cake would be considerably smaller? Thanks your desserts are a work of heart? Hattie
I haven’t used one of those pans before, so I’m not sure.
Can you freeze these? I would like to make them for my daughters wedding.
Yes, they should be fine frozen when well sealed. Just thaw them in the fridge.