Reese’s Peanut Butter Chocolate Mini Cheesecakes
Ingredients
Oreo Cookie Crust
-
1
cup
finely-crumbled Oreo cookies
-
2
Tbsp.
melted butter
Peanut Butter Cheesecake
-
16
oz.
cream cheese, softened
-
½
cup
smooth peanut butter
-
¾
cup
light brown sugar, firmly packed
-
2
units
eggs, room temperature
-
¼
cup
heavy cream
-
½
tsp.
vanilla extract
Chocolate Ganache
-
1
cup
dark chocolate chips
-
3
Tbsp.
heavy cream
-
1
Tbsp.
powdered sugar
Topping
-
to taste
Reese’s Peanut Butter Cups, crumbled
Instructions
- Preheat the oven to 350°F.
- Mix the Oreo cookie crumbs and melted butter, then press into the mini cheesecake pan and bake for 5 minutes.
- In a mixer, blend cream cheese and peanut butter until smooth, then add brown sugar and mix well.
- Add eggs one at a time, then mix in heavy cream and vanilla until combined.
- Spoon the cheesecake mixture over the pre-baked crusts, filling them to the brim.
- Bake for 12-15 minutes until set, then cool in the oven with the door cracked for 15 minutes.
- Refrigerate for at least 4 hours.
- To make the ganache, melt chocolate chips and cream together, then stir in powdered sugar.
- Top the chilled cheesecakes with ganache and crumbled Reese’s.
Nutrition Facts (estimated)
Servings
12 mini cheesecakes
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
5g
Sodium
200mg
Cholesterol
40mg
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