in ,

Mini Reese’s Peanut Butter Cheesecakes Recipe

Mini cheesecakes are a delightful twist on the classic dessert, offering all the creamy, rich flavor in a bite-sized package. Perfect for gatherings, these miniature treats allow guests to indulge without committing to a full slice of cake. The versatility of mini cheesecakes is unmatched; they can be adapted to suit any flavor profile, from fruity to chocolatey, making them a favorite among dessert lovers. Their small size not only makes them adorable and convenient for serving but also provides a canvas for creative decoration. Whether topped with fresh berries, drizzles of caramel, or a sprinkle of nuts, mini cheesecakes are as beautiful as they are delicious. Entering the world of mini cheesecakes opens up endless possibilities for both novice and experienced bakers to experiment and delight in the joys of baking.

Why Reese’s Peanut Butter Cups Make the Perfect Ingredient

Reese’s Peanut Butter Cups are the epitome of the perfect blend between chocolate and peanut butter, making them an ideal ingredient for mini cheesecakes. The rich, creamy peanut butter center, encased in smooth milk chocolate, adds a depth of flavor and texture that is hard to replicate with any other ingredient. When chopped and mixed into cheesecake batter, Reese’s Peanut Butter Cups melt slightly, creating pockets of gooey, peanut buttery goodness in every bite. The contrast between the sweet, tangy cheesecake and the salty-sweet candy enhances the overall taste experience, making these mini cheesecakes irresistible. Furthermore, the iconic flavor of Reese’s Peanut Butter Cups evokes a sense of nostalgia, making these mini cheesecakes not just a treat for the palate but also a trip down memory lane for many. Incorporating Reese’s into mini cheesecakes transforms a simple dessert into an extraordinary delight, proving that Reese’s Peanut Butter Cups are indeed the perfect ingredient.

Essential Ingredients and Substitutes

  • Crust Options:
    • Oreo crumbs for a classic, crunchy base.
    • Nutter Butter crumbs for an extra peanut buttery flavor.
  • Cheesecake Filling:
    • Cream cheese, sugar, and sour cream for the base.
    • Peanut butter (creamy or crunchy) for that unmistakable flavor.
    • Chopped Mini Reese’s for texture and taste.

For those embarking on their baking journey or looking to refine their skills, The First Year is an excellent resource for baking techniques, tips, and tricks that can elevate your mini cheesecakes to the next level.

Step-by-Step Baking Guide

Preparing the Crust

  1. Begin by preheating your oven to 325°F (162°C). Line a cupcake pan with liners.
  2. Combine your choice of cookie crumbs with melted butter until the mixture resembles wet sand. Press about 1 1/2 to 2 tablespoons of the mixture into the bottom of each cupcake liner.
  3. Bake the crusts for 5-8 minutes, then remove from the oven and let cool while you prepare the filling.

Mixing the Filling

  1. Reduce the oven temperature to 300°F (148°C). In a large bowl, beat the cream cheese, sugar, and flour until smooth. Add the sour cream, peanut butter, and vanilla extract, mixing until well combined.
  2. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Fold in chopped Mini Reese’s.
  3. Divide the filling among the crust-lined cupcake liners, filling each nearly to the top.

Baking and Cooling Tips

  1. Bake the cheesecakes for 20-22 minutes or until the centers are just set. Turn off the oven, open the door slightly, and let the cheesecakes cool inside for about 15 minutes.
  2. Transfer the cheesecakes to a wire rack to cool completely, then refrigerate for at least 2 hours before serving.

Decoration and Serving Suggestions

  • Top with chocolate whipped cream and a half of a Mini Reese’s.
  • Consider drizzling with chocolate or caramel for an extra touch of decadence.


Can I Make These Cheesecakes Ahead of Time?

  • Yes, Mini Reese’s Peanut Butter Cheesecakes are perfect for preparing in advance. Once baked and fully cooled, these cheesecakes can be stored in the refrigerator for up to 3 days before serving. For best results, add any toppings or decorations just before serving to maintain their texture and appearance. This make-ahead feature makes them an ideal choice for parties, gatherings, or any event where time is of the essence, allowing you to enjoy your event with one less thing to worry about.

Are There Any Nut-Free Alternatives?

  • For those with nut allergies or preferences, there are several nut-free alternatives that can be used to enjoy a similar dessert experience. Instead of Reese’s Peanut Butter Cups, consider using a nut-free chocolate candy or chocolate chips for the filling. For the peanut butter aspect, sunflower seed butter or soy-based butter can be excellent substitutes that mimic the texture and complement the flavors of the cheesecake. Always ensure that the substitute ingredients are safe for those with allergies, checking labels for cross-contamination warnings.

How Do I Store Leftover Cheesecakes?

  • Leftover Mini Reese’s Peanut Butter Cheesecakes should be stored in an airtight container in the refrigerator. Properly stored, they can last for up to 5 days. For longer storage, you can freeze the cheesecakes for up to a month. To freeze, place the cheesecakes on a baking sheet to freeze individually, then wrap each one in plastic wrap followed by aluminum foil before transferring to a freezer-safe bag or container. Thaw in the refrigerator overnight before serving to ensure the best texture and flavor.

Can I Use Regular Sized Reese’s Cups?

  • Absolutely, regular sized Reese’s Peanut Butter Cups can be used in this recipe. If you choose to use them, chop the cups into smaller pieces before folding them into the cheesecake batter. This ensures that the peanut butter and chocolate are evenly distributed throughout each mini cheesecake, providing that signature Reese’s flavor in every bite. Additionally, a whole or half of a regular sized Reese’s Cup can be used as a garnish on top of each cheesecake for a decorative and delicious finishing touch.

Advanced Tips and Tricks

  • For the perfect cheesecake texture, avoid overmixing the batter.
  • Get creative with the recipe by experimenting with different crusts and toppings.
  • Pair these cheesecakes with coffee or milk to enhance the flavor experience.


Mini Reese’s Peanut Butter Cheesecakes offer a delightful combination of flavors that can make any occasion special. By following this guide, you’re well on your way to creating a dessert that’s not only delicious but also a visual treat. Don’t hesitate to experiment with the recipe and make it your own. Share your creations and spread the joy of baking.

Mini Reese's Peanut Butter Cheesecakes Recipe

Indulge in the ultimate treat with Mini Reese's Peanut Butter Cheesecakes, combining the classic flavors of creamy cheesecake and Reese's Peanut Butter Cups in a bite-sized delight. Perfect for parties, gatherings, or as a decadent snack, these mini cheesecakes are sure to impress with their rich taste and adorable presentation.
Prep Time 30 minutes
Cook Time 22 minutes
Chill Time: 2 hours
Total Time 2 hours 52 minutes
Course Dessert
Cuisine American
Servings 15 Mini Cheesecakes
Calories 282 kcal


  • Cupcake pan
  • Cupcake liners
  • Mixing bowls
  • Electric mixer
  • Rubber spatula


For the Crust:

  • 1 ½ cups Oreo crumbs about 15 Oreos
  • 4 tablespoons unsalted butter melted

For the Cheesecake Filling:

  • 12 ounces cream cheese room temperature
  • ½ cup granulated sugar
  • 3 tablespoons all-purpose flour
  • ¼ cup sour cream
  • 6 tablespoons peanut butter creamy or crunchy
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup chopped Mini Reese's Peanut Butter Cups

For the Chocolate Whipped Cream Topping:

  • ½ cup heavy whipping cream cold
  • 2 tablespoons powdered sugar
  • 1 tablespoon cocoa powder
  • Mini Reese's Peanut Butter Cups halved, for garnish


  • Prepare the Crust: Preheat oven to 325°F (162°C). Mix Oreo crumbs with melted butter and press into the bottoms of cupcake liners. Bake for 5 minutes, then cool.
  • Make the Filling: Reduce oven to 300°F (148°C). Beat cream cheese, sugar, and flour until smooth. Add sour cream, peanut butter, and vanilla, mixing well. Beat in eggs one at a time, then fold in chopped Reese's. Divide batter among liners.
  • Bake: Bake for 20-22 minutes. Turn off oven, open door slightly, and let cool for 15 minutes. Remove and cool completely, then refrigerate for 2 hours.
  • Decorate: Whip cream, powdered sugar, and cocoa powder until stiff peaks form. Pipe onto chilled cheesecakes and garnish with Reese's halves.


  • Substitutions: For a nut-free version, use nut-free chocolate candies and sunflower seed butter.
  • Storage: Store in an airtight container in the refrigerator for up to 5 days. Freeze for up to a month for longer storage.
  • Serving Suggestion: Let cheesecakes sit at room temperature for 10 minutes before serving for the best flavor and texture.
Keyword Cheesecake, Dessert, Mini Reese's Peanut Butter Cheesecakes, Peanut Butter, Reese's