Mini Reese’s Cheesecake Bites

Posted by on November 12, 2013 in Candy, Desserts, Food | 2 comments

Last week I made these Mini Reese’s Cheesecake Bites because we had a ton of leftover Halloween candy. I’m sure none of you have leftover candy anymore, but that’s okay. I’m sure you all know where to find some Reese’s PB Cups. :)

Mini Reese's Cheesecake Bites 3 -- Reini Days

I almost made these using Snickers instead of Reese’s PB Cups, but then I thought I should just follow the recipe and see what happened. And I’m glad I did!

Mini Reese's Cheesecake Bites 2-- Reini Days

These little babies were awesome. Peanut buttery. Chocolatey. Rich and sweet. Lately, I’ve been craving something sweet after dinner. These hit the spot.

Mini Reese's Cheesecake Bites-- Reini Days

Can I admit something though? I had a hard time chopping up the Reese’s PB Cups. Those guys are my favorite candy. And at first I felt like maybe I was wasting them. Well, that obviously wasn’t true.

Mini Reese’s Cheesecake Bites

recipe from Table


For the crust:

  • 1 cup graham crackers, crushed up
  • 2 T melted butter

For the cheesecake:

  • 2- 8 oz. cream cheese, at room temp.
  • 1/2 cup peanut butter
  • 1 T flour
  • 1/4 cup half-and-half
  • 2/3 cup sugar
  • 1 tsp vanilla extract
  • 2 eggs

For the ganache:

  • 1 cup chocolate chips
  • 1/2 cup heavy cream
  • 1 cup Reese’s peanut butter cups, chopped


  1. Preheat oven to 375 degrees. Grease a 24 count mini muffin pan.
  2. Stir together graham cracker crumbs and butter. Put a teaspoon of the graham cracker mixture into the bottom of each cup.
  3. Bake for 5 minutes.
  4. While that’s baking, make your cheesecake. In a large bowl, beat together cream cheese and peanut butter. Add in flour, sugar, half-and-half and vanilla. Beat until well incorporated. Stir in eggs.
  5. When the graham cracker crusts are done, turn your oven down to 350 degrees. Top each graham cracker cup with 1 tablespoon of cream cheese mixture. Bake for about 12-15 minutes until the cheesecake is done. Let cheesecake come to room temp and then stick them in the fridge for at least two hours.
  6. After the cheesecake bites are good and cold, make your ganache. In a large pot, bring some water to a boil. In a glass bowl, mix your chocolate chips and heavy cream together. Set bowl over pot, and stir until melted.
  7. Spoon chocolate ganache over cheesecake bites and top with chopped pb cups.
  8. Keep in the fridge and enjoy!


  1. The original recipe said it makes 12 mini cheesecakes, but somehow I got 24. There ya go.

— Jill


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  1. I’m glad that you liked them Jill! I must have used a larger muffin pan, but I absolutely love the idea of bite-sized cheesecakes since they are pretty rich!

    • Anna, what a great recipe you have here! They were so good! Yes, I agree about the bite-sized. They were perfect!

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