Description
Mini cheesecakes featuring a creamy peanut butter filling with chocolate layers, inspired by Reese’s candies.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 packages (8 oz each) cream cheese, softened
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup semisweet chocolate chips
- 1/2 cup Reese's Pieces candies for topping
Instructions
- Preheat oven to 325°F and line a muffin tin with paper liners.
- In a bowl, mix graham cracker crumbs and melted butter; press into the bottom of each liner to form a crust.
- In a large bowl, beat cream cheese until smooth; add powdered sugar, peanut butter, and vanilla extract, mixing until combined.
- In another bowl, whip the heavy cream until stiff peaks form; fold into the cream cheese mixture.
- Spoon the mixture over the crusts in the muffin tin and smooth the tops.
- Bake for 20-25 minutes or until set; let cool completely.
- Melt chocolate chips and drizzle over the cooled cheesecakes; top with Reese's Pieces.
- Refrigerate for at least 2 hours before serving.
Notes
For best results, use full-fat cream cheese and ensure all ingredients are at room temperature. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 18g
- Fat: 26g
- Carbohydrates: 25g
- Protein: 7g