Mini Reese's Peanut Butter Cup Cheesecakes

Last week I baked these adorable and delicious mini Reese's peanut butter cup cheesecakes! They were simple and quick to make and very similar to the mini Oreo cheesecakes I made a few months back. I personally love cheesecake so I would prefer these over a regular cupcake any day, especially with the cute little mini peanut butter cup inside! Try them out and let me know what you think! :)

Mini Reese's Peanut Butter Cup Cheesecakes with Whipped Cream

makes 12 mini cheesecakes

cheesecakes adapted from Mom On Timeout

For the graham cracker crust & centers...

• 3 tablespoons unsalted butter
• 3/4 cup graham cracker crumbs
• 3 tablespoons sugar
• 12 mini Reese's peanut butter cups, unwrapped

1. Preheat the oven to 350 F and line your muffin pan with 12 liners.
2. Melt the butter in a medium microwave safe bowl.
3. Add the graham cracker crumbs and sugar and mix with a wooden spoon until nice and crumbly.
4. Press the crust mixture into the bottom of each liner, distributing all of the crust up equally and flattening it down.
5. Put one mini Reese's peanut butter cup in the center of each cup on top of the crust.

For the cheesecakes...

• two 8oz packages of cream cheese, at room temperature
• 1 cup sugar
• 1/4 cup flour
• 2 teaspoons vanilla extract
• 2 eggs

1. In the bowl of your standing mixer, beat the cream cheese on medium speed until light and fluffy.
2. Reduce the speed and add the sugar, flour and vanilla extract. Scrape down the sides of the bowl with a spatula and mix until well combined.
3. Add the eggs, one at a time, and mix until well combined.
4. Use the 1/4 measuring cup to fill up each of the liners by pouring the cheesecake batter over the crust and Reese's cup. You can fill these almost to the very top.You'll probably have a little bit of extra batter left over.
5. Bake for about 20 minutes or until the cheesecakes are set.
6. Remove cheesecakes as soon as you can and let cool on a wire rack.

 For the whipped cream topping...

• 1/2 pint heavy whipping cream
• 1 tsp vanilla extract
• 1/2 cup confectioner's sugar
• Reese's peanut butter chips and chocolate chips, to decorate

1. In the bowl of your standing mixer, beat the whipping cream on high speed until stiff peaks form.
2. Reduce speed to medium and add the vanilla and beat until combined.
3. Slowly add the powdered sugar, scraping down the sides until combined.
4. Fill up a large piping bag with a star tip and add a small dollop of whipped cream to each cheesecake. You don't need to use as much as you would for a regular cupcake - a little goes a long way!
5. Garnish with the peanut butter and chocolate chips.
6. Store in airtight containers in the refrigerator until it's time to eat them. They are best served very cold!