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Chocolate Reese’s Cheesecake

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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!

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

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Place 24 cupcake liners in a cupcake pan.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Prepare the Peanut Butter Mousse: Beat the cream cheese and peanut butter until smooth. Add Cool Whip and beat until fully combined.

  7. Top the Cheesecakes: Spoon the peanut butter mousse onto the cooled cheesecakes. Top with chopped Reese's Peanut Butter Cups.

  8. 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.

Find it online: https://recipesbyjanet.com/chocolate-reeses-cheesecake/