Why You’ll Love This Recipe
If you’re a fan of the classic chocolate and peanut butter combo, then this Chocolate Reese’s Cheesecake will quickly become your favorite treat. It combines three delicious layers: a crispy chocolate cookie crust, a smooth and creamy cheesecake filling, and a light and fluffy peanut butter mousse. The addition of Reese’s Peanut Butter Cups on top takes it to the next level, making each bite a delightful mix of textures and flavors. Whether you're serving it at a party, gathering, or just enjoying it as a sweet treat for yourself, this cheesecake is bound to satisfy even the biggest sweet tooth.
Ingredients
For the Cheesecake:
- 2 cups chocolate cookie crumbs
- 4 tablespoons butter, melted
- 2 (8-ounce) packages cream cheese, softened
- ½ cup sugar
- 2 large eggs
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons flour
- ¾ cup chocolate chips
- 1 teaspoon shortening
For the Peanut Butter Mousse:
- 1 (8-ounce) package cream cheese, softened
- 1 (8-ounce) container Cool Whip, thawed
- ½ cup peanut butter
- 2 cups chopped Reese's Peanut Butter Cups
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat the Oven: Preheat your oven to 350°F (175°C). Place 24 cupcake liners in a cupcake pan.
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Prepare the Crust: In a bowl, combine the chocolate cookie crumbs and melted butter. Place a spoonful of the mixture into each cupcake liner and press down firmly to form a crust. Set aside.
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Make the Cheesecake Filling: In a mixing bowl, beat the cream cheese, sugar, and vanilla extract until creamy. Add the eggs, sour cream, and flour, and beat again until well combined.
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Melt the Chocolate: In a microwave-safe bowl, combine the chocolate chips and shortening. Heat in 30-second intervals, stirring between each interval until melted. Let it cool slightly, then pour it into the cream cheese mixture and beat until smooth and creamy.
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Fill the Cupcake Liners: Spoon the cheesecake batter into the prepared cupcake liners, filling them about ¾ full. Bake for 22-24 minutes. Let them cool in the pan for 3-4 minutes before transferring them to a wire rack to cool completely.
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Prepare the Peanut Butter Mousse: In a mixing bowl, beat the cream cheese and peanut butter until smooth and creamy. Add the Cool Whip and beat gently with a wire whisk attachment until fully combined.
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Top the Cheesecakes: Place spoonfuls of the peanut butter mousse on top of the cooled cheesecakes, spreading it out evenly. Top with chopped Reese's Peanut Butter Cups.
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Chill: Refrigerate the cheesecakes in a sealed container until ready to serve.
Enjoy these indulgent Chocolate Reese’s Cheesecakes that are sure to disappear quickly!
Servings and Timing
- Servings: 24 mini cheesecakes
- Prep Time: 20 minutes
- Cook Time: 22-24 minutes
- Chill Time: 2 hours or until set
Variations
- Make it gluten-free: Use gluten-free chocolate cookie crumbs for the crust.
- Peanut Butter Swirl: Add a swirl of peanut butter into the cheesecake batter before baking for a marbled effect.
- Add Chocolate Ganache: Drizzle a layer of chocolate ganache on top of the mousse for an extra chocolatey touch.
Storage/Reheating
- Storage: Keep the cheesecakes in an airtight container in the refrigerator for up to 4-5 days.
- Freezing: If you'd like to freeze these cheesecakes, store them in an airtight container or wrap them individually in plastic wrap. They will last up to 1-2 months in the freezer. When ready to serve, let them thaw in the fridge for a few hours before enjoying.
FAQs
How do I know when the cheesecake is done baking?
The cheesecakes should be set around the edges but slightly jiggly in the center. A toothpick inserted into the center should come out clean.
Can I use regular whipped cream instead of Cool Whip?
Yes, you can use regular whipped cream, but Cool Whip helps give the mousse its smooth texture and lightness.
Can I make this recipe ahead of time?
Yes, these cheesecakes can be made a day or two ahead. Just refrigerate them and top with the mousse and Reese’s cups just before serving.
Can I use other types of chocolate cookies for the crust?
Yes, you can use any chocolate cookie crumbs you like, such as Oreos or chocolate graham crackers.
How long does it take for the cheesecake to cool completely?
It typically takes about 1-2 hours for the mini cheesecakes to cool completely after baking, and at least 2 hours of refrigeration for the mousse to set properly.
Can I make a full-sized cheesecake instead of mini cheesecakes?
Yes, you can adjust the baking time for a larger cheesecake, but the ingredients will need to be scaled up. A 9-inch pan will require about 1.5 times the ingredients.
How do I prevent cracks in my cheesecake?
Avoid overmixing the batter and make sure not to overbake. It’s also helpful to allow the cheesecakes to cool gradually after baking by leaving them in the pan for a few minutes before transferring them to a wire rack.
How do I get smooth cheesecake filling?
Ensure your cream cheese is fully softened before mixing to get a smooth, creamy filling. Also, don’t overmix once the eggs are added.
Can I use crunchy peanut butter in the mousse?
Yes, crunchy peanut butter can be used if you prefer some extra texture, but smooth peanut butter is typically preferred for a creamier mousse.
Can I use peanut butter cups with a different filling, like dark chocolate or white chocolate?
Yes, feel free to experiment with different types of Reese's or other peanut butter-filled candies to change up the flavor!
Conclusion
The Chocolate Reese’s Cheesecake is the ultimate treat for any chocolate and peanut butter lover. With its rich and creamy texture, delicious layers, and sweet topping of Reese’s Peanut Butter Cups, this dessert will definitely become a crowd favorite. Whether you make it for a party, holiday, or a special treat for yourself, you’re sure to enjoy every bite!
Chocolate Reese’s Cheesecake
This Chocolate Reese’s Cheesecake is the ultimate dessert for anyone who loves the perfect blend of chocolate and peanut butter. With a chocolate cookie crust, a creamy cheesecake filling, and a fluffy peanut butter mousse topping, all finished with chopped Reese’s Peanut Butter Cups, this cheesecake is an indulgent treat. Perfect for any occasion, these mini cheesecakes are sure to satisfy even the biggest sweet tooth!
- Prep Time: 20 minutes
- Chill Time:
- Cook Time: 22-24 minutes
- Total Time: 2 hours 45 minutes
- Yield: 24 mini cheesecakes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cheesecake:
- 2 cups chocolate cookie crumbs
- 4 tablespoons butter, melted
- 2 (8-ounce) packages cream cheese, softened
- ½ cup sugar
- 2 large eggs
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons flour
- ¾ cup chocolate chips
- 1 teaspoon shortening
For the Peanut Butter Mousse:
- 1 (8-ounce) package cream cheese, softened
- 1 (8-ounce) container Cool Whip, thawed
- ½ cup peanut butter
- 2 cups chopped Reese's Peanut Butter Cups
Instructions
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Preheat the Oven: Preheat your oven to 350°F (175°C). Place 24 cupcake liners in a cupcake pan.
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Prepare the Crust: Combine the chocolate cookie crumbs and melted butter in a bowl. Press a spoonful of this mixture into each cupcake liner to form a crust. Set aside.
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Make the Cheesecake Filling: In a bowl, beat cream cheese, sugar, and vanilla until creamy. Add eggs, sour cream, and flour, and beat until combined.
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Melt the Chocolate: In a microwave-safe bowl, combine chocolate chips and shortening. Heat in 30-second intervals, stirring in between, until melted. Let it cool slightly, then mix it into the cream cheese mixture until smooth.
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Fill the Cupcake Liners: Spoon the cheesecake batter into the prepared liners, filling them ¾ full. Bake for 22-24 minutes. Let them cool in the pan for 3-4 minutes before transferring to a wire rack to cool completely.
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Prepare the Peanut Butter Mousse: Beat the cream cheese and peanut butter until smooth. Add Cool Whip and beat until fully combined.
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Top the Cheesecakes: Spoon the peanut butter mousse onto the cooled cheesecakes. Top with chopped Reese's Peanut Butter Cups.
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Chill: Refrigerate the cheesecakes until set, about 2 hours or more.
Notes
- For a gluten-free version, use gluten-free chocolate cookie crumbs for the crust.
- Add a swirl of peanut butter into the cheesecake batter before baking for a marbled effect.
- Drizzle chocolate ganache on top of the mousse for an extra indulgent touch.
- If you’re making this ahead of time, refrigerate the cheesecakes and add the mousse and toppings just before serving.
