Mini Peanut Butter Cup Cheesecakes a Reeses Revelation

Recipe Introduction

Craving a Sweet Treat?

Fancy something utterly divine? Ever think, "Oh my gosh, I need something sweet and peanut buttery?" Well, you're in luck! These mini peanut butter cup cheesecakes are the answer.

The salty and sweet peanut butter marries perfectly with the creamy richness of cheesecake.

What Are We Baking?

These little beauties are individual portions of happiness. We are taking that classic peanut butter cup flavor and turning it into an easy cheesecake recipe.

Originating from the iconic flavor pairing made popular here in the UK and USA, they're perfect for a dessert spread or a cheeky afternoon treat.

This is an easy cheesecake recipe , and the time needed is so little! You will have about 12 servings.

Why You'll Love These Mini Wonders

These are not just any dessert; these homemade mini cheesecakes are a total indulgence! They are rich in protein and are a good way to get an energy boost after a long day.

Serve them at your next party, or keep them all to yourself no judgement here! What makes these special is that they’re portion controlled and oh-so-satisfying.

Time to Gather Your Bits!

Let’s grab the ingredients for this Reese's cheesecake recipe. I promise this chocolate peanut butter cheesecake is easier than it looks!

Ingredients & Equipment: Nailing Your Mini Peanut Butter Cup Cheesecake

Alright, ready to get this show on the road? Before you can dive into making these delicious mini peanut butter cup cheesecakes , let’s make sure you've got all your bits and bobs together.

I'm sharing my Reese's cheesecake recipe secrets! I want you to get a good Peanut butter cup dessert .

Main Ingredients

Okay, precision is key here, folks. It's not like chucking a bit of this and that. If you are going for a easy cheesecake recipe , you should measure ingredients.

• Crust:

  • 1 ½ cups ( 150g ) chocolate wafer crumbs (like Oreos, filling removed)
  • 5 tablespoons ( 71g ) unsalted butter, melted
  • 2 tablespoons ( 25g ) granulated sugar

• Filling:

  • 8 ounces ( 227g ) cream cheese, softened
  • ½ cup ( 100g ) granulated sugar
  • ½ cup ( 120g ) smooth peanut butter (Jif or Skippy recommended)
  • ½ teaspoon pure vanilla extract
  • 2 large eggs

• Topping:

  • 12 mini Reese's Peanut Butter Cups

I'm telling you, the key to a great filling is the quality of your peanut butter and cream cheese. Make sure that cream cheese is at room temperature! If not, your peanut butter cheesecake filling will be lumpy.

Nobody wants that!.

Seasoning Notes: The Magic Touch

Let's talk about flavour!

• Essential Spice Combinations: The vanilla is key. Don’t skip it!. This simple addition makes a HUGE difference. You know?.
• Flavor Enhancers and Aromatics: A pinch of salt balances the sweetness.
• Quick Substitution Options: No vanilla extract? A tiny drop of almond extract can work in a pinch.

Honestly, the best part of this chocolate peanut butter cheesecake is that it's so forgiving. Don't be scared to play around with the flavours.

Remember, you're creating your own homemade mini cheesecakes .

Equipment Needed: Keep It Simple

Right, no need for fancy gadgets here.

• 12-cup muffin tin
• Paper liners (trust me, makes life easier)
• Mixing bowls
• Electric mixer (or a strong whisk)
• Measuring cups and spoons

Don’t have paper liners? Grease those muffin tins really well. I learned that the hard way! And for those wanting no bake peanut butter cheesecake bites , you can adapt this and just chill everything in individual cups.

Who needs an oven, eh? Also, for those who like Peanut butter cup cheesecake bars can modify this receipe in order to bake a larger cake and cut in bars.

Let’s get baking, shall we? Time to create some epic individual peanut butter cheesecakes ! You'll be glad you tried this mini cheesecake recipe .

Cooking Method: Baking Your Way to Mini Peanut Butter Cup Cheesecake Bliss

Oh my gosh, have I got a treat for you! We're diving headfirst into the world of mini peanut butter cup cheesecake making.

Honestly, these are so easy, they're almost dangerous. If you are looking for easy cheesecake recipe this is for you.

Imagine a bite sized piece of heaven, where Reese's cheesecake recipe meets creamy cheesecake. Ready to get started?

Prep Steps: Getting Your Ducks in a Row

First things first, mise en place , darling! That means getting everything ready before you start. So measure out your ingredients.

It's the key to smooth sailing. Get your cream cheese softened trust me, room temperature is KEY ! It should sit out for at least an hour.

Don't skip this step, you'll thank me later. This is because you will have a smooth peanut butter cheesecake filling .

Oh, and if using paper liners in your muffin tin, line them up!

step-by-step Process: Bake Those Bites!

Right, let's get baking. Here’s how we turn ingredients into pure joy.

1. Smash up those chocolate wafers (Oreos work a treat). Mix with melted butter, and sugar. Press into the bottom of lined muffin tins.
2. Pop those crusts into a 350° F ( 175° C) oven for about 5 minutes . This pre-baking helps them set up nicely.
3. Now for the filling: Beat your softened cream cheese with sugar until fluffy. Mix in the peanut butter and vanilla.
4. Gently beat in eggs, one at a time. Don’t overmix or your cheesecakes might crack.
5. Spoon that luscious filling over the crusts. Bake for 20- 25 minutes at 350° F ( 175° C) . They're ready when the edges are set but the center still jiggles slightly.
6. Let them cool completely in the tin, then chill in the fridge for at least an hour. Trust me, chilling is crucial .
7. Top with a mini Reese's and maybe a drizzle of melted chocolate.

Pro Tips: The Secret Sauce

Here's where we take those individual peanut butter cheesecakes to the next level.

Want to avoid cracks? Add a pan of hot water to the bottom rack of your oven to create steam.

This helps them bake more evenly. This make a perfect chocolate peanut butter cheesecake .

Another tip? Be careful not to burn the crust! Keep an eye on them during that pre-bake stage. Looking for the no bake peanut butter cheesecake bites version, simply use the crust recipe and refrigerate for about 3- 4 hours instead of baking.

If you are looking for something different, consider making Peanut butter cup cheesecake bars .

So, there you have it! The easiest, most delicious mini peanut butter cup cheesecakes ever. Get baking!

Recipe Notes: Nailing Your Mini Peanut Butter Cup Cheesecake

So you wanna try these mini peanut butter cup cheesecakes ? Ace! Let's cover some quick tips to make sure your Reese's cheesecake recipe turns out absolutely banging.

Baking is fun, but a little heads-up never hurts, right?

Serving Suggestions: Show 'Em Off!

Alright, picture this: your homemade mini cheesecakes , looking all cute and delicious. How do you make 'em even MORE irresistible? Well, think about presentation.

A simple dusting of cocoa powder? Yes, please.

For plating, a small dollop of whipped cream and a halved mini peanut butter cup perched on top looks proper fancy.

For sides, you can't go wrong with a scoop of vanilla ice cream or a cheeky chocolate sauce drizzle. A glass of cold milk or strong coffee would complete the setup, too.

Storage Tips: Keeping 'Em Fresh

Listen up, these peanut butter cup dessert are best enjoyed fresh, innit? But if you've got leftovers and honestly, I'd be surprised if you did keep them in the fridge.

They'll happily stay fresh for up to 3 days. Just pop them in an airtight container.

Freezing these little gems is also an option. Wrap them individually in cling film, then store them in a freezer bag.

They'll last for up to a month. Defrost them in the fridge before serving.

For reheating, well, you don't! These are best served cold. Seriously, don't even think about microwaving them.

Variations: Making It Your Own

Fancy a twist? You could easily make this a chocolate peanut butter cheesecake by adding chocolate chips to the batter.

For a dietary swap, try using a sugar substitute to cut down on sugar. Or, if you're feeling adventurous, try almond butter instead of peanut butter! It adds a lovely nutty flavour.

Seasonal swaps could include adding a dash of cinnamon during the holidays.

Nutrition Basics: A Little Treat

Let's be real, these are a treat. Each little mini peanut butter cup cheesecake is roughly around 280 calories. They have around 6g of protein, 18g of fat, and 24g of carbs.

Now, I'm no dietitian, but they are delicious, and sometimes you just need a peanut butter cup dessert to brighten your day.

These no bake peanut butter cheesecake bites are great also, but this recipe is much better.

Right, that's your lot! Go on, give these easy cheesecake recipe a whirl. You'll be chuffed to bits with the results.

Plus, who can resist a peanut butter cheesecake filling that's so utterly delicious? You've got this! Enjoy your baking, and don't forget to share the love!

Frequently Asked Questions

My mini peanut butter cup cheesecakes cracked! What did I do wrong?

Cracking can happen if the cheesecakes are overbaked or if there's too much air in the batter. Make sure you don't overmix the filling mix until just combined after adding the eggs. Also, ensure your oven temperature is accurate, and try reducing the baking time by a couple of minutes.

A little bit of wiggle in the center is okay they'll set up as they chill!

Can I make these mini peanut butter cup cheesecakes ahead of time?

Absolutely, these are brilliant for making in advance! In fact, I encourage it. These cheesecakes can be stored in the fridge for up to 3-4 days. Just add the mini Reese's Peanut Butter Cups right before serving to prevent them from getting soggy. You can even freeze them (without the topping) for up to a month.

Thaw them in the refrigerator overnight before adding the peanut butter cup on top and serving.

Can I use natural peanut butter for these cheesecakes?

While you can use natural peanut butter, keep in mind it might affect the texture of your mini peanut butter cup cheesecakes. Natural peanut butter tends to be oilier, which could make the filling a bit looser.

If you use natural peanut butter, make sure it's well stirred and consider adding a tablespoon of flour to the filling to help thicken it up. A no-stir variety like Jif or Skippy will give you a more consistent result.

Can I make these without the chocolate wafer crust?

Of course! You could use graham cracker crumbs for a more classic cheesecake crust, or even digestive biscuits for that touch of British flair. Just remember to adjust the recipe accordingly you'll need about 1 ½ cups of crumbs, 5 tablespoons of melted butter, and 2 tablespoons of sugar, regardless of the type of crumb you use.

The baking time for the crust will remain the same.

Are these mini peanut butter cup cheesecakes gluten-free friendly?

As written, these mini cheesecakes are not gluten-free because of the chocolate wafer crust. But fear not, you can easily make them gluten-free by using gluten-free chocolate sandwich cookies (like those from Kinnikinnick or Glutino) for the crust.

Always double check the labels of all your ingredients to ensure they are certified gluten-free to avoid any cross contamination.

How can I prevent my mini cheesecakes from sticking to the muffin tin?

Lining the muffin tin with paper liners is the easiest way to prevent sticking and makes for easy removal it’s a game changer! If you don't have liners, grease the muffin tin thoroughly with cooking spray or melted butter, ensuring you get into all the nooks and crannies.

After baking and cooling, gently run a thin knife around the edges of each cheesecake to loosen them before removing.