Mini Reese's Peanut Butter Cup Cheesecakes

a Mini Peanut Butter Cup Cheesecake cut in half to show the Reese's Peanut Butter Cup on the bottom

Mini Reese's Peanut Butter Cup Cheesecakes

These mini peanut butter cup cheesecakes are rich, creamy, and loaded with chocolate peanut butter flavor. Each bite features a Reese’s peanut butter cup base, a smooth peanut butter cheesecake filling, and a decadent chocolate ganache topping. Get an easy, gluten-free recipe for the best ever peanut butter cup cheesecake cupcakes—a must-try for cheesecake lovers and fans of peanut butter cups.

5 from 2 votes

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Prep Time 30

Cook Time 15

Chilling time 2

Total Time 2 45

Course Dessert, Gluten-free

Cuisine American

Servings mini cheesecakes

Calories 280 kcal

Equipment

Muffin tin you will need 2 or you can bake in batches
Foil cupcake wrappers
Electric mixer Could also use a stand mixer
Wire rack

Ingredients

For the peanut butter cup cheesecakes

24 Reese's Peanut Butter Cups standard size
16 ounces cream cheese full fat
½ cup powdered sugar
¾ cup peanut butter creamy
1 tablespoon cornstarch
1 teaspoon vanilla bean paste
2 large eggs room temperature

For the chocolate ganache topping

1 cup semi-sweet chocolate chips
½ cup heavy cream
1 bag mini peanut butter cups chopped

Instructions

For the peanut butter cup cheesecakes

Preheat oven to 350ºF. Line the muffin pans with 24 foil liners. Place a Reese’s Peanut Butter Cup in the bottom of each liner.
Add cream cheese to a large mixing bowl and beat with an electric mixer until smooth. Add powdered sugar and mix until smooth. Add peanut butter, cornstarch, and vanilla bean paste, and blend. Add eggs, and mix until just combined. Be sure not to over-mix at any point in the process.
Use a small scoop to distribute the batter evenly between the cupcake liners. Gently tap the pan on the countertop to level the batter and remove any air bubbles.
Place the mini cheesecakes in the preheated oven and bake for 15-18 minutes, until the tops are no longer glossy. The centers should still jiggle a little, but the edges should be set. Tops may crack, which is normal.
Remove the mini cheesecakes from the oven. Let cool on a wire cooling rack for 20 minutes, then refrigerate for 60 minutes. Your cheesecakes may sink in the middle slightly when cooling. This is also normal.

For the chocolate ganache topping

Chop 10 Reese's peanut butter cups or a couple of handfuls of mini peanut butter cups.
Add the chocolate chips and heavy cream to a small microwave-safe bowl. Microwave in 20-second bursts, stirring well each time, until melted. Stir until smooth. It should take only a minute or so. Do not overheat. You can't fix it if the chocolate turns grainy or re-hardens.
Spoon the chocolate ganache topping over each mini cheesecake. Tilt from side to side until the entire top is coated.
While the ganache is still warm, add chopped Reese’s Peanut Butter Cups to garnish. Refrigerate until set.
Store in an airtight container in the refrigerator until ready to serve. Serve chilled.

Notes

I have triple-checked my nutritional information calculator, and it keeps coming up with the same number. I think 280 calories for these mini cheesecakes is too low. If calories or macronutrients are important to you, please recalculate these for yourself using your own ingredients, just to be on the safe side.

Nutrition

Keyword cheesecake, chocolate, chocolate chips, cream cheese, peanut butter

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