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Mini Peanut Butter Cup Cheesecakes

Delight in these mini cheesecakes layered with rich cream cheese and peanut butter, topped with chocolate for a bite-sized treat bursting with flavor.
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Prep Time 30 minutes
Total Time 8 hours
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cheesecake Base Ingredients
  • 12 pieces standard-sized Reese's peanut butter cups, unwrapped
Cheesecake Filling Ingredients
  • 16 ounces cream cheese, softened to room temperature
  • 3/4 cup creamy peanut butter (Skippy brand)
  • 1 1/2 cups powdered sugar, sifted
  • 1 1/2 teaspoons vanilla extract
  • 1/3 cup heavy cream, cold
Toppings
  • 12 pieces mini Reese's cups, unwrapped
  • Chocolate syrup, for garnish

Method
 

Preparation
  1. Line a standard muffin pan with 12 paper liners.
  2. Nestle one standard-sized Reese's cup into the bottom of each muffin cup.
Prepare Cheesecake Filling
  1. In a large mixing bowl, beat together the softened cream cheese and creamy peanut butter until light and fluffy.
  2. Add the sifted powdered sugar and beat again until smooth and creamy.
  3. Mix in the vanilla extract and cold heavy cream. Beat on high speed for 2 minutes until light and fluffy.
Assembly
  1. Transfer the peanut butter cheesecake filling to a piping bag or a zip-top bag with the corner snipped off.
  2. Pipe the filling into each muffin cup, filling them all the way to the top.
  3. Place a mini Reese's cup into the center of each cheesecake filling and gently press it in.
Chilling
  1. Refrigerate for a minimum of 8 hours or overnight until firm, or freeze for 2 to 3 hours.
Serving
  1. Before serving, drizzle each cheesecake with chocolate syrup.
  2. Serve chilled for the best texture.

Notes

Don’t rush the chilling time! Experiment with toppings like crushed peanuts or drizzled caramel, and consider using different nut butters if you like.