Table of Contents
Ever bitten into a mini cheesecake loaded with peanut butter and chocolate and wondered, “How can life get better?” Well, friend, today I’m sharing my go-to recipe for Mini Reeses Cup Cheesecakes, a dreamy mash-up inspired by my beloved Homemade Reeses Cups experiments. I first whipped these up after obsessing over Reeses Brownies and crushing some leftover Reese’s Pieces Cookies into the crust—total game-changer.
IMO, this recipe nails the perfect balance of creamy filling and crunchy base. It feels like the best Reeses Dessert you’ve ever tasted, but in bite-sized form. Ever tried making Diy Reeses Cups? This is basically that, but classier (and with a cheesecake kick!). FYI, you can even turn this into Protein Reeses Cups by swapping in Greek yogurt and protein powder—more on that in a bit 🙂
Stick around if you’ve been dreaming of Home Made Reese Cups that stand out at potlucks, or if you just want to elevate your next snack session. These mini cheesecakes also owe a nod to my attempts at Healthy Reeses Cups—so yes, there’s a lighter twist too. Ready to rock some Reeces Peanut Butter Cup Ideas and maybe even sneak in a batch of Homemade Reese’s Eggs for Easter? Let’s get baking!
Ingredients
- Crust: 20–24 mini vanilla wafers or graham crackers, crushed
- 2 tbsp unsalted butter, melted
- Filling: 16 oz cream cheese, room temperature
- ½ cup creamy peanut butter
- 2 large eggs
- ½ cup granulated sugar
- 1 tsp pure vanilla extract
- ¼ cup sour cream or Greek yogurt (for extra tang or Protein Reeses Cups variation)
- 12 mini Homemade Reeses Cups or store-bought cups, halved
- ¼ cup milk chocolate chips, melted (for drizzle)
- Optional: 2 tbsp finely chopped Reese’s Pieces Cookies or M&M’s
Instructions
- Preheat oven to 325°F (160°C). Line a 24-cup mini muffin tin with paper liners. I like using liners that pop with color—it makes the dessert table more fun!
- In a bowl, mix crushed wafers and melted butter until the crumbs look like wet sand. Divide this evenly into each liner. Firmly press down with the back of a spoon.
- Beat the cream cheese, peanut butter, and sugar on medium speed until smooth, about 2 minutes. Scrape down the sides so no lumps hide in there.
- Add eggs one at a time, mixing well after each. Stir in vanilla and sour cream (or Greek yogurt for a Protein Reeses Cups spin).
- Drop 1–2 tsp of filling into each crust, filling cups about ¾ full. Don’t worry about perfection—these are meant to be playful.
- Press a halved Reese’s cup gently into each cheesecake. Push just deep enough so it sticks out a bit. Who doesn’t love that surprise in every bite?
- Bake for 12–14 minutes, or until edges set but centers still jiggle. If you overbake, you lose that creamy vibe—trust me, I’ve done it.
- Turn off the oven, crack the door, and let cheesecakes rest inside for 10 minutes. This helps prevent cracks—yes, I want flawless minis, don’t judge me.
- Transfer tin to a wire rack and cool completely. Then chill in the fridge for at least 2 hours (overnight is even better).
- Before serving, drizzle with melted chocolate and sprinkle with chopped Reese’s Pieces Cookies or M&M’s for an extra pop.
Variations
Want to play mix-and-match? Here are a few easy twists:
- Healthy Reeses Cups: Swap half the cream cheese for Greek yogurt, reduce sugar by 2 tbsp, and use dark chocolate drizzle.
- Reeses Brownies Mashup: Layer a thin brownie slab under the crust. It adds fudgy depth—yum!
- Homemade Reese’s Eggs Version: Use pastel liners, skip the drizzle, and top with tiny pastel candy eggs for Easter flair.
Serving & Tips
These mini cheesecakes shine as an afternoon pick-me-up or party show-stopper. Serve them on a tiered platter with fresh berries for a pop of color. You can:
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze extras (no drizzle) for up to 2 months—just thaw in the fridge overnight.
- Garnish with sea salt flakes for a sweet-and-salty kick.
- Pair with a cold brew coffee or milkshake for maximum indulgence.
Cozy tip: If you’re making these in fall, sprinkle a tiny pinch of cinnamon in the crust for a seasonal twist. 🍂
Final Thoughts
There you have it—my beloved Mini Reeses Cup Cheesecakes that hit all the right notes: creamy, nutty, and decadently chocolatey. These bite-sized wonders came from my never-ending quest to level up DIY Reeses Cups. They bring back memories of sneaking a homemade Reese’s cup off the counter as a kid—only now, I can justify it as “research.”
Next time you crave a crowd-pleaser or just want to spoil yourself, whip up a batch. Seriously, your sweet tooth will thank you. Who knows? You might even inspire someone to try their hand at Reeces Peanut Butter Cup Ideas next.
FAQs
How long can I store these mini cheesecakes?
You can refrigerate them in an airtight container for up to 4 days. If you freeze them (skip the chocolate drizzle), keep them in a freezer-safe box for up to 2 months. Thaw overnight in the fridge before serving.
Can I use store-bought peanut butter cups instead of homemade?
Absolutely! Store-bought cups work great and save time. Just halve them before pressing into the filling.
Are there healthy alternatives to this recipe?
Yes. For Healthy Reeses Cups, swap half the cream cheese for Greek yogurt, use less sugar, and opt for dark chocolate. You can even add a scoop of unflavored protein powder to make Protein Reeses Cups.
Can I make these gluten-free?
Sure thing. Use gluten-free vanilla wafers or crushed gluten-free graham crackers for the crust. Everything else stays the same.
Follow me on Pinterest for more Homemade Reeses Cups recipes!
