Sometimes, a dessert can transport you to a place of pure bliss, like a cozy nook with a crackling fireplace on a chilly evening. These Reese’s Peanut Butter Chocolate Mini Cheesecakes, oh my goodness—they’re like little bites of happiness wrapped in nostalgia and decadence. Imagine the perfect swirl of creamy peanut butter and rich chocolate dancing on your taste buds; it’s almost like a warm hug in dessert form.
Steps
- Preheat your oven to 350°F and line a 12-cup muffin pan with paper liners. Mix crushed Oreo cookies with melted butter in a bowl. Press a tablespoon of the mixture into each liner, then bake for 5 minutes and cool on a wire rack.
- Reduce the oven temperature to 325°F. In a large bowl, blend cream cheese, sugar, cornstarch, and salt using a hand mixer on low speed until smooth. Add sour cream, peanut butter, and vanilla, beating until well combined.
- Incorporate the eggs one at a time, mixing gently to avoid overbeating, and fold in chopped Reese’s. Tap the bowl on the counter to remove air bubbles and divide the batter evenly among the liners. Bake for 18-20 minutes, or until the centers have a slight jiggle.
- Let the cheesecakes cool completely on a rack, then cover them with plastic wrap and refrigerate for at least 4 hours or overnight until firm.
- To make the ganache, combine chocolate chips, peanut butter, and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring until smooth, and spread the ganache over the chilled cheesecakes.
- For the whipped cream, whip chilled cream, powdered sugar, cocoa powder, and vanilla in a bowl until stiff peaks form. Pipe the whipped cream onto each cheesecake, top with half a mini Reese’s cup, and serve.
Ingredients
- 1 and ½ cups of Oreo crumbs (approximately 18 regular Oreos)
- 3 tablespoons of melted salted butter
- 12 ounces (1 and ½ packages) of cream cheese, softened
- ½ cup of granulated sugar
- 1 tablespoon of cornstarch
- ? teaspoon of salt
- ½ cup of sour cream, at room temperature
- ½ cup of smooth peanut butter
- 1 teaspoon of pure vanilla extract
- 2 large eggs, at room temperature
- 1 cup of chopped mini Reese’s cups
- 1 cup of semisweet chocolate chips
- ¼ cup of smooth peanut butter
- ½ cup of heavy cream
- 1 cup of chilled heavy cream
- 4 tablespoons of powdered sugar
- 2 tablespoons of sifted unsweetened cocoa powder
- ½ teaspoon of pure vanilla extract
- Halved mini Reese’s cups for decoration
FAQ
- Can I use a different type of cookie for the crust?
- Yes, you can substitute the Oreos with another cookie of your choice, like graham crackers or any chocolate-based cookie, for a different flavor or texture.
- What can I do if I don’t have a microwave for the ganache?
- If you don’t have a microwave, you can melt the chocolate, peanut butter, and cream together using a double boiler on the stove. Stir continuously until smooth.
- How do I know when the mini cheesecakes are done baking?
- The mini cheesecakes are ready when the centers have a slight jiggle, similar to Jello. They will continue to set as they cool.
- Can I make these cheesecakes ahead of time?
- Yes, you can prepare these mini cheesecakes a day in advance. Store them in an airtight container in the refrigerator for up to four days.
- Is it necessary to use a piping bag for the whipped cream topping?
- While using a piping bag can help achieve a nice presentation, you can simply spoon the whipped cream on top of the cheesecakes if you prefer.
Tips
- Ensure all your ingredients, especially the cream cheese and eggs, are at room temperature before starting to make the cheesecake filling. This will help achieve a smoother, creamier texture.
- When making the Oreo crust, press the crumbs firmly into the liners to ensure they hold together well, which will result in a sturdy base for the cheesecake.
- Avoid overbeating the cheesecake batter once the eggs are added. Overmixing can incorporate too much air, which might cause the cheesecakes to rise and crack.
- Allow the baked cheesecakes to cool completely on a wire rack before refrigerating. This step is crucial to set the cheesecakes properly and achieve the best texture.
Equipment
- Food Processor – For crushing the Oreos to make the crust.
- Hand Mixer – For mixing the cheesecake filling and whipped cream.
- Muffin Pan – Specifically a 12-cup muffin pan for baking the mini cheesecakes.
- Cupcake Liners – Standard size for lining the muffin pan.
- Piping Bag with Large Star Tip – For piping the chocolate whipped cream onto the cheesecakes.
