Reese’s Stuffed Mini Cheesecakes

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.

Reese's Stuffed Mini Cheesecake

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!

Reese’s Stuffed Mini Cheesecakes
Prep time
Cook time
Total time
Serves: 12 mini cheesecakes
For the Crust:
  • 1 cup graham crackers, finely crumbled
  • 2 tbsp unsalted butter, melted
For the Cheesecake:
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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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Vanya - Pies recipe
Vanya - Pies recipe

Hi Anne, I like it your delicious recipe and I share in my blog.I hope you like it and you do not mind.Thank you.

Vanya-Pies recipe
Vanya-Pies recipe

Hi Anne,I like it your delicious recipe and I share in my blog.I hope you like it and you do not mind.Thank you.

Vera Zecevic – Cupcakes Garden
Vera Zecevic – Cupcakes Garden

I've featured this recipe on my blog, hoping that you don't mind, but if you do, please contact me and I'll remove it. All the best.


Thank you for featuring my recipe! All of the cupcakes on your blog look delicious - I can't wait to try some of the Holiday Cupcakes!


Sounds delish! Would there be a suitable substitute for half and half?


You may use heavy cream or even milk. If you use milk, I would increase the amount of flour to 1 1/2 to 2 tablespoons. In my regular cheesecake, I use skim milk and it works great! You can probably just add a bit of peanut butter to the other ingredients. Ingredients in my Classic Cheesecake: - 3 8-oz packages of cream cheese, softened - 1 cup sugar - 2 tbsp flour - 1 tsp vanilla - 1/4 cup milk - 3 eggs, lightly beaten Hope this helps!


  1. […] IngredientsFor the Crust:1 cup graham crackers, finely crumbled2 tbsp unsalted butter, meltedFor the Cheesecake:2 8-oz packages cream cheese, softened1/2 cup creamy peanut butter1 tbsp all-purpose flour1/4 cup half & half2/3 cup sugar2 eggs1 tsp vanilla extract12 Reese's peanut butter cups, whole"Click Image Or Title For Instructions  […]