Reese’s Peanut Butter Chocolate Mini Cheesecakes

September 13, 2012 by Ali

Earlier this week, I hosted a little birthday gathering for a beautiful friend who recently moved to England but is back home (yay for us!) for a few weeks. And when I asked her what might “happen” to be one of her favorite desserts, she responded that she always loves cheesecakes, but then also really loves peanut butter and chocolate. So I decided to bring together the best of both worlds and make these Reese’s mini cheesecakes!

It was also a chance to use a new little kitchen purchase that I finally caved in to buy – this mini cheesecake pan. Sure, you can make little cheesecakes in mini baking cups, but I had long admired the sleek vertical lines of this pan, so may have squealed in delight just a tad when I finally purchased one of my own.

But I was even more excited when the birthday girl and my friends gave these little cheesecakes rave reviews. And then my Hallmark coworkers promptly finished off the leftovers and an additional batch of them today in a flash. The feedback was unanimous — everyone loved them! They are definitely on the decadent side, filled with the rich peanut butter cheesecake and topped with a simple dark chocolate ganache. So trust that even one “mini” cheesecake is more than enough for a single serving. But if your family and friends are like mine, they will happily do the hard work of polishing them off. ;)

Also, if you don’t have a mini cheesecake pan, you can make these in regular-sized or mini-baking cups, or the recipe will translate to an 8-inch springform pan. However you make these little Reese’s cheesecakes, I hope you enjoy them!

Reese’s Peanut Butter Chocolate Mini Cheesecakes

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 12 mini cheesecakes, 24 mini-baking-cup cheesecakes, or one 8-inch cheesecake

Ingredients

    Oreo Cookie Crust Ingredients:
  • 1 cup finely-crumbled Oreo cookies
  • 2 Tbsp. melted butter
  • Peanut Butter Cheesecake Ingredients:
  • 16 oz. (2 bricks) cream cheese, softened
  • 1/2 cup smooth peanut butter
  • 3/4 cup light brown sugar, firmly packed
  • 2 eggs, room temperature
  • 1/4 cup heavy cream
  • 1/2 tsp. vanilla extract
  • Chocolate Ganache Ingredients:
  • 1 cup dark chocolate chips
  • 3 Tbsp. heavy cream
  • 1 Tbsp. powdered sugar (or more)
  • Topping:
  • Reese's Peanut Butter Cups, crumbled

Method

To Make The Oreo Cookie Crust:

Preheat oven to 350 degrees.

In a medium bowl, whisk together the finely-crumbled Oreo cookies and melted butter until blended. Press the mixture into your mini cheesecake pan (or other baking pan) in your desired thickness, press until flat, then bake for 5 minutes and remove. (**I placed 1/2 tablespoon of the crust into each mini cheesecake, and then patted it down with my spoon.**)

To Make The Peanut Butter Cheesecake:

In an electric mixer, add the cream cheese and peanut butter and beat on medium-speed until smooth. Add the sugar and continue mixing until combined. Blend in the eggs one at a time, then the cream and vanilla, using a spatula to scrape down the bowl between additions, and beat until just combined.

Use a spoon or cookie scoop to transfer the batter to your pan with the pre-baked crusts. Fill each mini cheesecake container to the brim, evening out the tops with a spoon. Then bake for 12-15 minutes, or until the cheesecakes are just set and no longer move when you jiggle the pan. Turn the oven off and crack open the door and let the cheesecakes cool off for 15 minutes. Remove and let sit until they reach room temperature, then refrigerate for at least 4 hours. Top with ganache and the crumbled Reese's.

To Make The Chocolate Ganache:

In a heatproof bowl, add the chocolate chips and cream. Heat over a bowl of simmering water, stirring until combined and the chocolate is melted. Or heat in the microwave in 10-second intervals, stirring between intervals, until the chocolate is melted. Add in a tablespoon of powdered sugar, or more to reach your desired consistency. Then spoon the ganache over the mini cheesecakes.

*If you make this in an 8-inch springform pan, you may want to double the crust recipe. Up to you!

(c) 2013 Gimme Some Oven. All rights reserved.

Disclaimer: This post contains affiliate links.

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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71 thoughts on “Reese’s Peanut Butter Chocolate Mini Cheesecakes

  1. Made these for a pool party….delicious! Ordered mini cheesecake pans, sooooo cute!
    Decadent…and addictive.

    - Linda

  2. These are absolutely amazing and addicting! I made a modified recipe of from yours and others, and posted it on my blog. I added a link back to your recipe in the notes. Thanks!

    - Matt @ Plating Pixels

  3. These were great and so fancy looking. My girlfriend and I made them and ate them all to ourselves!

    - Matt @ Plating Pixels

  4. Hi Ali,
    We have a family dinner tomorrow night and we are bringing the dessert. I have chosen to make the peanut butter chocolate cheesecakes. I can hardly wait to make them as they look so yummy and decadent. Thank you for sharing this recipe!

    - Laurie

  5. Can these mini cheesecakes be make in cupcake wrappers or cupcake pans? Do you have to have a spring-form pan? Thanks!

    - Vickie B.

    • Yes, you could make them in cupcake wrappers. And cupcake pans, if they are sprayed very well. The springform pans just make it easier to get them out of the pan. :)

      ~Ali

      - Ali

  6. I just put these in the oven to bake and oh my, I know they’re going to turn out great! The cheesecake mix (before baking) is deeeelicious! Can’t wait to taste the finished product!! Thanks for the recipe!

    - Dawn

  7. These look delicious and I have chosen to make them for my boyfriend’s upcoming birthday. They’re just perfect: he loves peanut butter, Reese’s are his favorite candy, he loves cheesecake, and he especially loves mini desserts because he can just pop them down the hatchet! I have a couple questions about the recipe though:

    1. For making the Oreo crust: did you finely crumbled just the cookie part of the Oreo, or the whole oreo including the cream? If you did use the cream filling too, were they regular Oreos, double stuf, or something else? I’ve made a variety of truffles before using different kinds of oreos (mint, peanut butter, even sherbert flavored!), so I’m wondering if the type of oreo modifies the crust at all.

    2. I have never attempted cheesecake before. Are there any need to know tips of the trade?

    3. Neither my BF nor I are fans of dark chocolate – if I used milk chocolate chips instead, would that ruin the consistency of the ganache?

    4. Once you made these, how did you go about storing them? Did you just keep them in the refrigerator in tupperware? I can certainly imagine they’ll go quick enough that there is nothing left to store, but I’m trying to plan for how to keep them until its time to “cut the cake”!

    Thanks for this awesome recipe – I can’t wait to try it!

    - Lisa P

  8. I’m very impressed with the peanut butter cheesecake puffs. If you have any more suggestions on different receipts phrase let me know.I’m always giving a party or gathering. Please forward more party delights like this one it if delightful!!!!!!

    - Sheri Thames

  9. I made these in mini muffin pans and they were delicious, but HOW do you get your melted chocolate to look so silky smooth? Mine ends up looking granular – tastes fine but not pretty!

    - Bekki

  10. I just wanted to say that I made this recipe at the beginning of the week and LOVED IT!!!! It was perfect and decadent but not too much peanut butter taste it was just right. I unfortunately didnt have mini cheesecake pans (but I will be investing because they are perfect for parties) so I used a 9 inch springform pan and I baked for 40 minutes (30 just wasnt enough so i added ten more, oven temps may vary for others.) This was easy enought to make and so worth it, I reccomend to anyone looking for a tasty dessert.

    - Rachel

  11. My Dad Made these And They Were So Good… Thanks For The recipe.

    - Chris

  12. I just made this, it is still in the oven but the batter tasted awesome! I wanted to say that if you are planning on using a mini muffin pan, make more crust! The recipe made 24 crusts but 36 cheesecakes for me. I used a rounded teaspoon for each crust. Just thought that might help those of us who don’t have fancy mini cheesecake pans :)

    - Ashley

    • Hi Ashely, I plan on making these today and I as well have mini muffin pans.. I was just wondering how yours came out? I wasnt sure if you put crust on the sides as well or just on the very bottom and also if you used mini cupcake liners.. I cant decide how i want to go about these, I want then to come out nice like the pictures

      - Rachel

  13. oh my…these look so good! I love anything chocolate. =)

    - Melissa

  14. Oh my gosh these look fantastic! Beautiful and scrumptious – my two favorite things in a recipe.

    - Russell at Chasing Delicious

  15. Question: Did you refrigerate the cheesecake with or without the ganache already on top?

    - ATB

  16. I love your receipe. However, my kids have allergy to peanut. What can I use instead of Reese peanut

    - Anh

  17. How long do you bake one in the 8″ springform pan?

    - Lindsay

  18. I lived for two years in a country that didn’t sell Reese’s peanut butter cups. I’m not sure how I survived. These look gorgeous. I can’t wait to try them.

    - Renee

  19. OK, i think you have convinced me that i need to buy this pan. These look to die for!

    - katie

  20. Howwww is this even real life, Ali?! These are gorgeous. And I need seven.

    - Hayley @ The Domestic Rebel

  21. does anyone know if you can use a mini cupcake pan or a regular cupcake that holds 12?

    - tiffany

  22. FUN! These are beautiful as can be and I LOVE mini desserts that you can just pop right in your mouth. I’d like to say mini cheesecake bites would be helpful for portion control, but with the peanut butter and chocolate combo, I’d just have to go to town on these guys ;)

    - Julia {The Roasted Root}

  23. these are so cute and sinful! mmmm!!!

    - what katie's baking

  24. Wow! Thanks Ali. I received a mini cheesecake pan almost a year ago and still had not put it to use until this recipe. This is also my first time coming across your blog and trying out a recipe and it was completely spot on. thanks so much for the careful instructions and beautiful pics to keep me guided along the way.

    - Evan

  25. Your presentation of these mini cakes was so beautiful on FoodGawker – I had to click over to see the source!

    - Julia

  26. These look amazing

    - Leanne

  27. I have that same pan and I love it! Isn’t it the greatest!! I loe your creation here, just stunning!

    - Cathy @ Noble Pig

  28. I seriously just want to lick the screen! These are incredible!!!

    - Stephanie @ Eat. Drink. Love.

  29. um, wow. i need a cheesecake pan asap – i didn’t even know they made such things – and i need to make this, stat! gorgeous photos!!

    - Julie @ Table for Two

  30. For sure getting one of those mini cheesecake pans! Thank you for this yummy recipe!

    - Brenda

  31. Ammmmazzing! Perfect for a get together! Lovely shots as well!

    - Shumaila

  32. Love! Pb + chocolate is such a classic!

    - Cassie

  33. Welcome home to your friend! You are so sweet to make such a gorgeous (and jaw-dropping!) dessert for her return :) Cheesecake, peanut butter, and chocolate is one KILLER combination! They look incredible. I love cute little bite-sized treats. :)

    - sally @ sallys baking addiction

  34. Shut your face!

    - Bev @ Bev Cooks

  35. What a fabulous friend you are! These look SO good and I love that they’re mini :)

    - Sues

  36. Oh wow, these are going to be dangerous!

    - Maria

  37. Ridiculously cute and awesome. I don’t even like cheesecake (gasp) but I’d totally eat this!

    - Rachel @ Baked by Rachel

  38. Ali! These look AMAZING! And such awesome pictures. I also want a mini cheesecake pan and tried to find one in Germany but they don’t exist. Oh well. And the ganache dripped down so prettily! Can’t think of a better flavor combination. :)

    - Erin @ Texanerin Baking

  39. I am in total looooove!! Yum!

    - Katrina @ Warm Vanilla Sugar

  40. Pure decadence! They look absolutely divine. And now there’s another baking tool to add to my wish list ;)

    - Liren

  41. These look so decadent, I love them!

    - Laura (Tutti Dolci)

  42. Whoa! Those look amaaaaaaaaaaazing! Putting that mini cheesecake pan on my wish list so that I can make these ASAP.

    - Stephanie

  43. These are absolutely amazing! And you’ve totally convinced me to get a cheesecake pan!

    - Chung-Ah | Damn Delicious