We love making different versions of these light and airy cheesecake bites. This version uses a peanut butter cheesecake base and is further explosionated with PB goodness by the addition of Reese’s Peanut Butter Cups in the crust. Pretty much obsessed, we think you’ll be too.
- 1 ½ cups Reese's Peanut Butter Cups, roughly chopped
- ½ cup graham crackers, roughly chopped
- 1 Tbsp. unsalted butter, melted
- 1 8 oz. package of cream cheese, at room temperature
- ¼ cup sugar
- 1 cup ricotta cheese (6 oz.), at room temperature
- ½ cup peanut butter
- 2 tsp. almond extract
- 2 large eggs
- ½ cup chocolate sauce (available in your grocer's dessert section)
- Preheat oven to 350° F.
- Line a mini cupcake or muffin pan with baking cups
- In a food processor, pulse for 30 seconds the Reese’s Peanut Butter Cups and graham crackers with the melted butter. They should form a semi-firm crumbly mixture.
- Add about ½ tablespoon cookie mix to each of the cups, so it covers above ¼ of the muffin cup. Bake in oven for 3 minutes, until it is semi-firm.
- In an electric mixer, using the whisk attachment, beat the cream cheese and sugar together until it’s a smooth texture, for 2 minutes. Add in the ricotta cheese and peanut butter, blend for 2 more minutes. Add in almond extract. Then, with the mixer on low add in the eggs, one at a time. Continue mixing for 2 minutes, until eggs are completely incorporated and the mixture is smooth and airy. Take off mixer.
- Using a small spoon or a small ice cream scoop, gently add the cheesecake mixture into each cupcake cup, filling just under the top. Bake for 10-15 minutes, until the mixture is set and does not move when you gently shake the pan.
- Once baked, allow to rest on stovetop for 5 minutes and then put into the freezer for 15 minutes. or refrigerate overnight.
- Remove from freezer and drizzle the chocolate sauce on top. Decorate with a Reese’s Peanut Butter Cup on top of each.
- Serve immediately or reserve in the refrigerator for up to 5 days.