Reese’s Peanut Butter Cup Cheesecake Bites

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.

Prep Time
Cook Time
  • 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)
  1. Preheat oven to 350° F.
  2. Line a mini cupcake or muffin pan with baking cups
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Once baked, allow to rest on stovetop for 5 minutes and then put into the freezer for 15 minutes. or refrigerate overnight.
  8. Remove from freezer and drizzle the chocolate sauce on top. Decorate with a Reese’s Peanut Butter Cup on top of each.
  9. Serve immediately or reserve in the refrigerator for up to 5 days.

View Comments