Mini Reese’s Cheesecakess

This dessert recipe is one of my most favorite EVER. I first made this in high school, when we needed to bring a dessert for a class function. Since that time, I’ve made these cheesecakes over and over…and over and over! Everyone loves them. They’re addictive! When you first bite into one, you get that classic cheesecake flavor and texture. Take one more bite and you hit a crunchy, peanut-buttery, chocolate-y Reese’s candy! To finish it all off, its made with a crunchy and buttery graham cracker crust. It seriously does not get any better than this.

That’s all I can say about these little desserts – to find out more, try ’em yourself!

*note – as written, this recipe makes 6 cheesecakes. When I made these last week for a work holiday party, I quadrupled the recipe!

Mini Reese’s Cheesecakes

1/3 C graham cracker crumbs
1 TBS white sugar
1 TBS butter, melted

8-oz pkg cream cheese, softened*
1/4 C white sugar
1.5 tsp lemon juice
1/2 tsp lemon zest
1/4 tsp vanilla extract
1 egg
mini Reese’s peanut butter cups

1. Preheat oven to 325. Insert muffin liners into a muffin pan.
2. In small bowl, mix the graham cracker crumbs, sugar and butter. Place a tablespoon in the bottom of each muffin liner. Press down firmly. Bake in preheated oven for 5 minutes, then remove and cool.
3. Using an electric mixer, beat the cream cheese on its own for a minute or two until smooth. Add sugar, and beat until smooth. Add lemon juice, lemon zest and vanilla; beat until smooth. Mix in the egg and beat until smooth (sorry for sounding like a broken record…)
4. Pour cream cheese mixture into muffin cups using a small measuring cup or large spoon. Fill the cups 3/4 full. Unwrap your peanut butter cups and place in the center of the cream cheese filling, pressing down slightly.
5. Bake at 325 for 20 minutes. Remove from oven and refrigerate until ready to eat, or at least 2-3 hours.

*to soften, pleeeeease don’t microwave your cream cheese. I haven’t had the best of luck with this, as the cream cheese seems to lose some its creamy quality. I leave my cream cheese on the counter for 3-4 hours until its room-temperature. This will give you VERY smooth and creamy cheesecake.

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