Oct 24, 2013

Reeses Mini Cheesecakes

I CANNOT EVEN. Oreos. Reeses. Cheesecake. Can food be divine? This is like the food trifecta. Honestly, these had so much potential for awesome-ness, that I was sure I was going to ruin them. But they ended up being much easier than I had anticipated. They are a bit time consuming, and they are cheesecakes, so they need to be made a day ahead, or the morning of, so they have time to set and cool. But holy moly. SO worth every single minute. 

I posted these to my Pinterest board, and my aunt who was to be visiting a few weeks later said "I'll take two, please." I decided that her visit would be the perfect time to make them. She loved them so much that she took two with her on her trip to the airport to return home. Much better than any airport food. 

The recipe does make about 24 cupcake-size cheesecakes, so they're great for Superbowl parties, family gatherings, potlucks, and any other activity where there are plenty of people to impress with your amazing baking skills (except you don't have to tell them how easy these were!).


2 cups Oreo cookie crumbs (either pulse them in a food processer or put them in a Ziploc and smash out your frustrations with a rolling pin)
4 Tablespoons butter, melted
2 (8 oz) packages cream cheese
1/2 cup sugar
2 eggs
2 Tablespoons sour cream
1 teaspoon vanilla
2 Tablespoons flour
1/2 cup semi-sweet chocolate chips
1 teaspoon shortening

Peanut Butter Mousse:
1 package cream cheese (8 oz.)
1 container Cool Whip (8 oz.)
1/2 cup peanut butter
2 cups chopped Reese's Peanut Butter Cups (they chop nicely when refrigerated)


1. Place 24 paper cupcake liners in 2 cupcake pans (12 each). In a small bowl, combine the Oreo cookie crumbs and melted butter. Evenly distribute mixture into cupcake liners. Press down firmly. Set aside.

2. In a medium mixing bowl, or the bowl of your stand mixer, beat the cream cheese, sugar, and vanilla until creamy. Add the eggs, sour cream, and flour and beat again.
In a small microwave safe bowl, combine the chocolate chips and shortening. Heat for 30 seconds and stir. Repeat until melted. Let cool slightly. Pour into cream cheese mixture and beat until creamy. Spoon into prepared cupcake liners. 

3. Bake at 350ยบ for 22 minutes. Cheesecakes should be puffed, dry to the touch, and just beginning to crack. Let cool in pan for 3-4 minutes, then carefully remove to wire rack to cool completely (at least 1-2 hours). Once cooled, chill for a minimum of 2 hours in the refrigerator. Cheesecake centers will dip and form a perfect little bowl for the peanut butter mousse.

4. Peanut Butter Mousse:
 In a medium mixing bowl, or the bowl of your stand mixer with the wire whisk attachment, beat the cream cheese and peanut butter until creamy. Add the cool whip and beat until creamy. Place spoonfuls on top of cooled cheesecake and spread out. I used my medium cookie scoop and it worked beautifully. Top with chopped Reese's Peanut Butter Cups. 

Makes 24 cupcake cheesecakes. Store in refrigerator in a sealed container.

recipe adapted from inside brucrew life.

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