Reese's Peanut Butter Cup Mini Cheesecake Cupcakes - www.platingpixels.com
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Reese's Peanut Butter Cup Mini Cheesecake Cupcakes

Reese's Peanut Butter Cup Mini Cheesecakes with Oreo cookie crust. Rich silky peanut butter cheesecake with chocolate ganache topping and Reese's cups.
Course Cheesecake
Cuisine American
Keyword easy cheesecake cupcake, easy Reese's cupcake, Reese's cupcake dessert
Prep Time 4 hours
Cook Time 20 minutes
Total Time 4 hours 20 minutes
Servings 12
Calories 401kcal
Author Matthew Ivan

Ingredients

Crust

  • 2 cups chocolate cookie crumbs I used Oreo’s with filling removed
  • 4 tablespoons butter melted
  • 1 tablespoon cocoa powder
  • Cooking spray

Filling

  • 2 8-ounce packages cream cheese, softened
  • ½ cup smooth peanut butter
  • ¾ cup brown sugar packed
  • 2 eggs room temperature
  • ¾ teaspoon vanilla extract
  • ¼ cup heavy cream

Chocolate Topping

  • 1 cup semi-sweet chocolate chips
  • 3 tablespoons heavy cream
  • 1 tablespoon powdered sugar
  • Reese’s Peanut Butter Cups chopped (about 12 mini)

Instructions

To make mini crusts

  • Preheat oven to 350º F.
  • In medium bowl, mix chocolate cookie crumbs, melted butter and cocoa powder until combined (to create crumbs pulse cookies in food processor or pound in sealed bag with heavy object).
  • Place 12 cupcake liners in cupcake pan and lightly spray with cooking oil. Fill each with roughly 1 tablespoon crust mixture and firmly press into bottom to form crust. Bake for 5 minutes and remove from oven.

To make peanut butter cheesecake filling

  • In large bowl, beat softened cream cheese and peanut butter with electric mixer on medium speed until smooth. Add brown sugar and blend till combined. Blend in eggs, one at a time, then vanilla and heavy cream until just combined. Scrape sides with spatula and mix completely.
  • Spoon batter into prepared cups, filling to the very top. Bake 12-15 minutes at 350º until cheesecakes are set and no longer jiggle in center. Take out and cool to room temperature. Then cover and refrigerate for 4 hours or overnight.

Chocolate and Reese’s topping

  • Place chocolate chips and 3 tablespoons heavy cream in double boiler or microwave safe bowl. Stir and heat until melted (If microwaving, heat in 20 second intervals, stirring between). Add 1 tablespoon of powdered sugar to melted chocolate and combine.
  • Spoon desired amount over each cooled cheesecake. Then top with chopped Reese’s Cups for garnish.

Nutrition

Calories: 401kcal | Carbohydrates: 37g | Protein: 5g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 53mg | Sodium: 198mg | Potassium: 212mg | Fiber: 2g | Sugar: 23g | Vitamin A: 305IU | Calcium: 41mg | Iron: 1.9mg