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.
Mini Reese's Peanut Butter Cupshalved, for garnish
Instructions
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.
Notes
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.