Categories: Desserts
Ingredients
- ■3/4 c graham cracker crumbs
- ■3 Tbls sugar
- ■3 Tbls butter, melted
- ■Miniature Reese’s Peanut Butter Cups
- ■16 oz (2 8 oz packages) of light cream cheese
- ■1 c sugar
- ■1/4 c all-purpose flour
- ■2 eggs, room temperature
- ■2 tsp vanilla extract
- ■1/2 c Reese’s Peanut Butter chips
- ■1/2 c chocolate chips
- ■2 tsp shortening, divided
Directions
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eheat the oven to 350. Place a cup liner in each cup of your muffin pan. Make the graham cracker crust by combining the graham cracker crumbs, 3 Tbls sugar, and 3 Tbls melted butter. Combine until nice and crumbly.
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Press the crust into the bottom of each cup. I use about a heaping tablespoon of the mixture for each cup and then use the bottom of my ice cream scoop to flatten the crust down.
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Remove the wrappers from the Reese’s. You will want to unwrap 14 total. 12 for the cheesecakes and two for a quick snack. Place a Reese’s in the center of the crust in each cup.
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Beat the cream cheese until nice and fluffy. I use the light cream cheese so I can have two cheesecakes but you could use regular cream cheese if you would like :)
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Add in the sugar, flour and vanilla and continue beating until well combined. Add in the eggs one at time making sure they are well incorporated.
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Spoon the cream cheese mixture over the Reese’s, evenly dividing the mixture among the 12 cups. I use about 1/4 c of the mixture for each cup. Bake for about 20-25 minutes until the cheesecakes are set.
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Let the cheesecakes cool – or don’t! They are so good when the chocolate is all ooey-gooey and melted but they really are better after they’ve cooled and chilled for awhile. Melt the peanut butter chips and 1 tsp of shortening in the microwave and then use a fork to swirl the melted chips over the top of the cheesecakes. Do the same with the chocolate chips.
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Store the cheesecakes in the fridge if you don’t eat them all in one sitting.