Reese’s Peanut Butter Chocolate Mini Cheesecakes

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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

Peanut Butter + Chocolate + Cheesecake = What could be better?!?

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

Directions:

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!

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Disclaimer: This post contains affiliate links.

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Comments

  1. Dawn — February 10, 2014 @ 1:57 pm (#)

    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!

  2. Vickie B. — February 27, 2014 @ 3:13 pm (#)

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

    • Ali — April 5th, 2014 @ 9:36 am

      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

  3. Laurie — April 5, 2014 @ 11:59 pm (#)

    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!

  4. Matt @ Plating Pixels — May 28, 2014 @ 1:16 pm (#)

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

  5. Matt @ Plating Pixels — July 7, 2014 @ 2:16 pm (#)

    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!

  6. Linda — July 10, 2014 @ 1:13 pm (#)

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

  7. Jackie and Jayla — January 16, 2016 @ 6:55 pm (#)

    My Grammy, Jackie, and I made the Reese’s Peanut Butter Chocolate Mini Cheesecakes and they were delicious !

    • Hayley @ Gimme Some Oven — January 17th, 2016 @ 10:07 pm

      Aww, we’re so happy you enjoyed them! :)

  8. kathy — July 3, 2016 @ 11:56 am (#)

    Hi. Ali! Can I make this into a 9 in springform? If so, would the baking time be the same? Would there be any different steps i need to take? Thank you

    • Hayley @ Gimme Some Oven — July 7th, 2016 @ 8:01 am

      Hi Kathy! Yes, you can make this in a 9-inch springform pan, though you’ll need to double the recipe. Also, we’d recommend baking it in a water bath (place foil-wrapped springform pan in a roasting pan large enough to hold it. Fill the pan with enough hot water to come 1-inch up the sides of the springform pan and carefully transfer to middle oven rack). It will also take longer to bake — anywhere from 45 min to an hour (possibly longer). Just monitor it — the center two inches should move just slightly when you gently shake the pan. We hope this helps!

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