The Crazy Kitchen: Mini Reese's Peanut Butter & Chocolate Cheesecakes

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Tuesday 13 November 2012

Mini Reese's Peanut Butter & Chocolate Cheesecakes

I'm not a fan of Hershey's chocolate in any form....apart from Reese's. Peanut butter cups melt in your mouth with a hint of saltiness, and Nutrageous bars are THE BEST chocolate bar ever - a combination of roasted peanuts, caramel, peanut butter and chocolate, what more could you want in a chocolate bar.

Myself and Emma have challenged ourselves to come up with a mouthwatering recipe using a Reese's product, and share our results. Along the way Leanne has joined in too. I can't wait to see what they've come up with but in the meantime, here's mine. The base is brownie-like and the topping is a variation on a cheesecake recipe I spotted on Pinterest. In hindsight I should've baked them in cases as they were quite difficult to remove from the silicone muffin pan. I also made some in individual jars as I'm trying to find some dessert recipes to make in jars for Christmas - I think I might need smaller jars though as these contain quite a large portion!

Mini Reese's Peanut Butter & Chocolate Cheesecakes

80g Dark chocolate
80g Peanut Butter ( I used smooth)
100g Dark brown sugar
2 Eggs
50g Cocoa powder

300g Cream cheese
100g Caster sugar
60g Peanut butter (smooth)
2 Eggs
30g Cocoa powder
Reese's miniature peanut butter cups, unwrapped

Cream cheese
Dark chocolate spread

  • In a pan melt the chocolate, peanut butter & sugar
  • Remove from heat & allow to cool a little
  • Beat the eggs into the chocolate mixture and stir in the sifted cocoa powder
  • Spoon a tablespoon of mixture into the muffin pans & smooth - I filled 6 muffin cases & 3 jars
  • Place a miniature peanut butter cup on top of the base, pressing down a little


  • Beat the cream cheese, caster sugar and peanut butter together until smooth
  • Beat in the eggs and then the sifted cocoa powder
  • Pour the cheesecake mixture onto the bases
  • Place the muffin pan into a larger roasting pan & pour boiling water around the sides
  • Bake in a preheated 160 C oven for 20-25 minutes until 'just' baked 
  • Allow to cool fully before removing from the pans
  • For the topping beat equal amounts of melted toffees or dark chocolate spread with cream cheese and spread onto the cheesecakes
  • Decorate as desired - I used a sliced Reese's Nutrageous bar

    Photobucket Photobucket Photobucket

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