why make this recipe
Mini Reese’s Peanut Butter Cheesecakes are a treat that everyone will love. They combine the rich flavors of chocolate and peanut butter in a cute, bite-sized version. Perfect for parties, easy to share, and a fantastic way to satisfy your sweet tooth, these mini cheesecakes are also simple to make. You can whip them up in no time and impress friends and family with your baking skills.
how to make Mini Reese’s Peanut Butter Cheesecakes
Ingredients:
- 8 oz cream cheese, softened
- 1/2 cup peanut butter
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 12 mini chocolate graham cracker crusts
- 1/2 cup chopped Reese’s cups
- 1/2 cup heavy cream
- 4 oz chocolate chips
- 1/2 cup peanut butter (for ganache)
Directions:
- In a mixing bowl, beat the cream cheese and peanut butter until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- Stir in the chopped Reese’s cups.
- Spoon the mixture into the mini graham cracker crusts.
- In a small saucepan, heat the heavy cream until just simmering. Remove from heat and add the chocolate chips and peanut butter, stirring until smooth.
- Pour the ganache over each cheesecake.
- Refrigerate for at least 2 hours before serving.
how to serve Mini Reese’s Peanut Butter Cheesecakes
Once they are ready, serve the Mini Reese’s Peanut Butter Cheesecakes chilled. You can place them on a nice platter or individual dessert cups for a fun presentation. Adding a sprinkle of crushed Reese’s cups on top can enhance their visual appeal. They make a great dessert after a meal or a sweet snack any time of day.
how to store Mini Reese’s Peanut Butter Cheesecakes
Store any leftover cheesecakes in an airtight container in the refrigerator. They will keep well for about a week. If you want to keep them longer, consider freezing them. Just make sure to wrap them tightly to prevent freezer burn. To enjoy, thaw them in the fridge overnight before serving.
tips to make Mini Reese’s Peanut Butter Cheesecakes
- Make sure the cream cheese is softened to room temperature for easy mixing.
- You can use crunchy peanut butter for added texture if you prefer.
- Feel free to adjust the sweetness by adding more or less powdered sugar.
- Experiment with different toppings like whipped cream or extra chocolate drizzle.
variation
You can easily change this recipe by using different types of chocolate or nut butter. Try almond butter or sunbutter for a twist. For a fun fruit option, add chopped strawberries or bananas into the cheesecake mixture for a fruity flavor.
FAQs
1. Can I make these cheesecakes ahead of time?
Yes, these cheesecakes can be made a day or two in advance. Just store them in the fridge until you’re ready to serve.
2. What can I use instead of graham cracker crusts?
If you don’t have graham cracker crusts, you can use Oreo cookie crusts or make a homemade crust using crushed cookies and melted butter.
3. Can I use regular-sized crusts instead of mini?
Yes, you can use regular-sized crusts. Just adjust the baking time and keep an eye on the cheesecakes as they may take longer to set.
Mini Reese’s Peanut Butter Cheesecakes
Ingredients
Cheesecake Filling
- 8 oz cream cheese, softened Make sure it's softened to room temperature for easy mixing.
- 1/2 cup peanut butter You can use crunchy peanut butter for added texture.
- 1/2 cup powdered sugar Feel free to adjust the sweetness to your liking.
- 1 tsp vanilla extract
- 1/2 cup chopped Reese's cups
Graham Crusts
- 12 mini chocolate graham cracker crusts Alternative options available if desired.
Chocolate Ganache
- 1/2 cup heavy cream Heat until just simmering.
- 4 oz chocolate chips Adjust for different chocolate types if desired.
- 1/2 cup peanut butter For mixing into the ganache.
Instructions
Preparation
- In a mixing bowl, beat the cream cheese and peanut butter until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- Stir in chopped Reese's cups.
- Spoon the mixture into mini graham cracker crusts.
- In a small saucepan, heat the heavy cream until just simmering. Remove from heat and add chocolate chips and peanut butter, stirring until smooth.
- Pour the ganache over each cheesecake.
- Refrigerate for at least 2 hours before serving.
