This recipe arrived in my life during a long weekend of baking for a family get-together, and it immediately became the one dessert that vanished first. I was looking for something handheld yet indulgent, and the idea of capturing everything I love about a Reese's cup inside a silky cheesecake was irresistible. These mini cheesecakes balance a crunchy Oreo base with a lush peanut butter filling, a glossy chocolate-peanut ganache and a cloud of chocolate whipped cream. They are rich without being heavy and have a peanut-forward flavor that children and adults both ask for seconds of.

I discovered how forgiving and crowd-pleasing this treat can be after my first batch: I underbaked one tray slightly and the texture was so creamy that the family declared it the best version yet. I learned small tricks—like bringing dairy to room temperature and tapping the batter to release air—that guaranteed a smooth surface and even bake every time. These are the kind of sweets I take to potlucks, holiday cookie swaps, and birthday brunches because they travel well, are easy to eat standing up, and look impressive without complicated steps.

Ingredients

• Oreo crumbs (crust): Use about 1 and 1/2 cups of crumbs (roughly 18 Oreos). The familiar chocolate cookie gives a sturdy, slightly bitter base that balances the sweet filling—Double Stuf is fine but stick to regular Oreos if you want less sweetness.
• Salted butter (crust): 3 tablespoons, melted. Salted butter brings a subtle savory note that contrasts the sweet filling; measure and melt gently so crumbs bind without becoming greasy.
• Cream cheese (filling): 12 ounces (1 and 1/2 standard 8-ounce packages), room temperature. Full-fat yields the creamiest mouthfeel—brands like Philadelphia are reliable for consistent texture.
• Granulated sugar: 1/2 cup. Adjust slightly if you prefer less sweetness; sugar also helps stabilize the structure.
• Cornstarch and salt: 1 tablespoon cornstarch and 1/8 teaspoon salt. The cornstarch reduces cracking and adds a velvet finish; the pinch of salt heightens peanut flavor.
• Sour cream: 1/2 cup, room temperature. Adds tang and silkiness to the filling; Greek yogurt can substitute at a 1:1 ratio for a lighter tang.
• Creamy peanut butter: 1/2 cup. Use a smooth, store-brand creamy peanut butter for glossy integration into the filling; natural brands with oil separation will work if stirred thoroughly.
• Pure vanilla extract: 1 teaspoon for rounded flavor.
• Large eggs: 2, room temperature. Eggs provide structure and give the filling a custardy texture—warming them slightly prevents curdling and overbeating.
• Mini Reese's cups: 1 cup, chopped. These are folded into the batter for pockets of chewy chocolate-peanut candy throughout each bite.
• Ganache: 1 cup semisweet chocolate chips, 1/4 cup creamy peanut butter, and 1/2 cup heavy cream. Melted together to form a glossy topping that sets thinly over each mini cheesecakes.
• Chocolate whipped cream: 1 cup heavy cream (chilled), 4 tablespoons powdered sugar, 2 tablespoons unsweetened cocoa powder (sifted), 1/2 teaspoon vanilla. Whipped to stiff peaks for an airy, chocolatey crown.
• Topping: Mini Reese's halves for garnish—adds nostalgia and a polished look.

Instructions

Prepare and bake the crust: Preheat the oven to 350F and line a 12-cup muffin pan with liners. Combine 1 and 1/2 cups Oreo crumbs with 3 tablespoons melted salted butter in a bowl until the mixture holds together when pressed. Place about 1 heaping tablespoon of crumbs into each liner and press firmly with the back of a spoon or a small glass to form an even base. Bake for 5 minutes to set, then cool on a wire rack. Lower the oven to 325F while the crusts cool. Make the filling base: In a large mixing bowl, beat 12 ounces room-temperature cream cheese with 1/2 cup granulated sugar, 1 tablespoon cornstarch, and 1/8 teaspoon salt on low speed until creamy, about 1-2 minutes. Scrape the bowl to ensure even texture and no lumps remain. Add the creamy elements: Mix in 1/2 cup sour cream, 1/2 cup creamy peanut butter, and 1 teaspoon vanilla until smooth and homogenous. The sour cream lightens the batter and the peanut butter should be fully incorporated for an even flavor. Incorporate eggs carefully: Add 2 large eggs one at a time, beating slowly and stopping as soon as they are just incorporated. Overbeating at this stage adds air and can cause cracking; a slightly jiggly center after baking indicates perfect doneness. Fold in candy and fill cups: Gently fold in 1 cup chopped mini Reese's cups with a spatula to distribute them without deflating the mixture. Divide the batter evenly among the 12 liners. Tap the pan forcefully a few times on the counter to release trapped air bubbles. Bake until set: Bake at 325F for 18-20 minutes until the centers have a slight jiggle like Jello but the edges are set. Remove from oven and cool completely on a wire rack before covering and chilling for at least 4 hours or overnight to achieve a firm texture. Make the ganache: Combine 1 cup semisweet chocolate chips, 1/4 cup creamy peanut butter, and 1/2 cup heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until smooth and glossy. Spoon a thin layer of ganache onto each chilled mini cheesecake and return to the refrigerator for the ganache to set. Whip and pipe the topping: Whip 1 cup chilled heavy cream with 4 tablespoons powdered sugar, 2 tablespoons sifted cocoa powder, and 1/2 teaspoon vanilla until it reaches stiff peaks, about 2-3 minutes on medium-high with a hand mixer. Transfer to a piping bag fitted with a large star tip and pipe a swirl on each cheesecake, then top with a halved mini Reese's cup. Serve and store: Serve chilled. Store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze without whipped cream for up to 3 months and thaw overnight in the refrigerator before finishing with whipped cream.

Storage Tips

Store in a single layer in an airtight container in the refrigerator for up to 4 days. If stacking is necessary, place parchment between layers to prevent sticking. The whipped cream will soften over time; for best presentation, pipe whipped cream just before serving. To freeze, omit the whipped topping and place the set mini cheesecakes on a baking sheet until firm, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator and add whipped cream and a halved mini Reese's right before serving to maintain texture and appearance.

Ingredient Substitutions

If you need to adapt, here are reliable swaps: use gluten-free chocolate sandwich cookies for a gluten-free base and be sure the Reese's you select are labeled gluten-free. Swap sour cream for equal Greek yogurt for a tangier bite; the texture will remain smooth. For a slightly less sweet profile, reduce granulated sugar by 2 tablespoons or use natural peanut butter with no added sugar—whisk thoroughly to avoid graininess. To make a nut-free version, replace peanut butter and candies with cookie butter and chocolate chips, though this will change the distinctive taste.

Serving Suggestions

Serve these chilled on a dessert tray with small spoons for easy eating. Pair with a cold brew coffee or a milk stout for adults. Garnish with flaky sea salt for a sophisticated contrast or sprinkle finely chopped roasted peanuts for added crunch. For brunch, offer alongside fresh berries and espresso for a decadent finish.

Cultural Background

This miniature mash-up plays on the classic American pairing of peanut butter and chocolate popularized by Reese's candies. The concept of bite-sized cheesecakes took inspiration from American party foods that emphasize portability and single-serve convenience. Combining iconic candy with a classic creamy dessert is a modern twist that pays homage to nostalgic flavors while elevating them for gatherings.

Seasonal Adaptations

In summer, lighten the garnish with fresh raspberries for acidity; in fall, add a pinch of cinnamon to the filling for warmth. For winter holidays, fold in 1/4 cup chopped peppermint candy along with the mini Reese's for a festive surprise, or drizzle white chocolate over the ganache for contrast. These small swaps help the treats feel appropriate year-round.

Meal Prep Tips

Make the crust and filling one day ahead and chill overnight, then finish ganache and whipped cream the day you plan to serve. Store components separately to maintain the brightest textures: chilled cheesecakes in the fridge, ganache in a sealed jar, and whipped cream in a chilled bowl or piping bag until needed. This keeps assembly quick when guests arrive.

These mini Reese's peanut butter cheesecakes are one of those desserts that reward a little patience. The steps are straightforward, but small technique notes—warming ingredients, gentle folding, and adequate chilling—ensure success. Make a batch for your next gathering and watch them disappear; they have a way of making any table feel celebratory.