Due to the popularity of the Mini Reese’s Peanut Butter Cheesecakes with Chocolate Ganache recipe, I just wanted to share a little variation on that recipe. It uses the same peanut butter cheesecake base, but adds a little surprise inside. This Reese’s Stuffed Mini Cheesecake recipe is just as good. I make it without the ganache topping, so it’s not quite as sweet. However, I’m sure you can combine the two if you are really daring.
I’m not that brave.
These mini cheesecakes can be made in a regular muffin tin with muffin liners or a Mini Cheesecake Pan. If you use the mini cheesecake pan, you won’t need liners since it has removable bottoms. Then, you’ll get smooth sides instead of ridges on your mini cheesecakes. Either one works great!
- 1 cup graham crackers, finely crumbled
- 2 tbsp unsalted butter, melted
- 2 8-oz packages cream cheese, softened
- ½ cup creamy peanut butter
- 1 tbsp all-purpose flour
- ¼ cup half & half
- ⅔ cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 12 Reese's peanut butter cups, whole
- Preheat the oven to 375 degrees Fahrenheit. Combine the graham crackers and melted butter with a spoon. Place muffin liners into each cup and add about 1-2 teaspoons of the crumbled graham crackers to the bottom of each cup. Bake in the preheated oven for 5 minutes.
- While the crust is baking, prepare the cheesecake batter. In the bowl of a stand mixer, combine the 2 packages of softened cream cheese with the peanut butter and sugar with the flat beater attachment. Mix well. Add the flour, half & half, and vanilla extract and mix until just combined. Finally, add the eggs and stir with a spatula until incorporated.
- After the graham cracker crusts have been removed from the oven, lower the temperature to 350 degrees. Place a whole Reese's Peanut Butter Cup into the muffin tin with the prepared graham cracker crusts. Then fill the cups almost to the top with the cheesecake batter. Bake for about 15 minutes in the preheated oven. To test the doneness, gently shake the pan. The center should barely jiggle when done.
- Turn off the oven and allow the cheesecakes to slowly cool (this will help prevent the cheesecakes from cracking). Open the oven door a few inches to allow the heat to escape. Once the cheesecakes are near room temperature, place them into the refrigerator to cool for at least 2 hours.
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