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Mini Peanut Butter Cup Cheesecakes

Delightful mini cheesecakes blending creamy essence with the richness of peanut butter cups, perfect for any dessert lover.
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Prep Time 30 minutes
Total Time 8 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 265
Ingredients Method Notes

Ingredients
  

For the crust
  • 12 pieces standard-sized Reeses peanut butter cups, unwrapped
For the cheesecake filling
  • 16 ounces cream cheese, softened to room temperature
  • 3/4 cup creamy peanut butter (Skippy brand)
  • 1 1/2 cups powdered sugar, sifted
  • 1 1/2 teaspoons vanilla extract
  • 1/3 cup heavy cream, cold
  • 12 pieces mini Reeses cups, unwrapped
  • to taste Chocolate syrup, for garnish

Method
 

Preparation
  1. Line a standard muffin pan with 12 paper liners.
  2. Nestle a standard-sized Reeses cup into the bottom of each muffin cup.
  3. In a large mixing bowl, beat together the softened cream cheese and creamy peanut butter until fluffy.
  4. Sift in the powdered sugar and mix until smooth and creamy.
  5. Add the vanilla extract and cold heavy cream, then beat on high speed for 2 minutes.
  6. Transfer the cheesecake filling to a piping bag and pipe it into each muffin cup, filling to the top.
  7. Gently press a mini Reeses cup into the center of each cheesecake.
  8. Refrigerate for a minimum of 8 hours or overnight.
Garnishing
  1. Before serving, drizzle with chocolate syrup.

Notes

For easy removal, consider freezing for 20 to 25 minutes before serving. For a stronger peanut butter flavor, drizzle some peanut butter on top before the chocolate syrup.