This recipe is my go-to when I want something over-the-top but portable: mini Reese's peanut butter cheesecakes that are rich, creamy, and perfectly portioned. I first developed this version on a rainy weekend when I had a jar of creamy peanut butter, a stack of Oreos, and a handful of mini Reese's cups leftover from Halloween. The result was so addictive that neighbors stopped by unannounced and left with empty plates and requests for the recipe. The balance of a chocolate cookie base, silky peanut butter cheesecake, glossy ganache, and a light chocolate whipped cream makes each bite layered and satisfying.

What makes these special is the texture contrast and the crowd-pleasing nostalgia. The Oreo crumb crust gives a crisp anchor, the filling is dense yet not heavy because of a touch of cornstarch and sour cream, and the little bursts of chopped mini Reese's inside offer peanut-chocolate pockets. I love making a batch the night before gatherings: chilling overnight develops flavor and makes assembly simple the next day. These mini cheesecakes travel well and are a favorite for birthday trays, potlucks, and holiday cookie tables.

Ingredients

• Crust: 1 1/2 cups Oreo crumbs (about 18 Oreos) and 3 tablespoons salted butter, melted. I use standard Oreo cookies for convenience; pulsing them in a food processor yields fine crumbs that compact well. The butter binds crumbs into a crisp base that browns slightly during a short bake.
• Peanut Butter Filling: 12 ounces cream cheese (1 and 1/2 packages) at room temperature, 1/2 cup granulated sugar, 1 tablespoon cornstarch, and 1/8 teaspoon salt to balance sweetness. Add 1/2 cup sour cream and 1/2 cup creamy peanut butter for silkiness and peanut flavor, 1 teaspoon pure vanilla, and 2 large eggs at room temperature to stabilize the filling. Fold in 1 cup mini Reese's cups, chopped for candy pockets.
• Chocolate Peanut Butter Ganache: 1 cup semisweet chocolate chips, 1/4 cup creamy peanut butter, and 1/2 cup heavy cream make a glossy, spoonable topping that sets slightly when chilled.
• Chocolate Whipped Cream: 1 cup heavy cream, chilled, 4 tablespoons powdered sugar, 2 tablespoons unsweetened cocoa powder, sifted, and 1/2 teaspoon vanilla extract for a light, chocolatey finish. Top each with a halved mini Reese's for presentation.

Instructions

Prepare pans and preheat: Preheat oven to 350°F and line a 12-cup muffin pan with liners. Using liners makes removal simple and keeps edges tidy. Keep pans level while baking to ensure even setting. Make the crust: Combine Oreo crumbs and 3 tablespoons melted salted butter in a bowl and mix with a fork until evenly moistened. Press about 1 heaping tablespoon of crumbs into each liner using the back of a tablespoon or a small glass. Bake 5 minutes at 350°F to set the crust. Allow to cool on a wire rack, then lower oven temperature to 325°F for the filling. Beat the base for the filling: In a large bowl with a handheld mixer on low speed, beat 12 ounces room-temperature cream cheese, 1/2 cup granulated sugar, 1 tablespoon cornstarch, and 1/8 teaspoon salt for 1 to 2 minutes until smooth and creamy. Scrape sides to prevent lumps and ensure uniform texture. Incorporate sour cream, peanut butter, and vanilla: Add 1/2 cup sour cream, 1/2 cup creamy peanut butter, and 1 teaspoon vanilla extract. Continue beating on low until fully smooth; the sour cream lightens the filling and the cornstarch helps it set without cracking. Add eggs and mix-ins: Add eggs one at a time, mixing slowly and only until just combined. Overbeating introduces air that can cause cracking. Gently fold in 1 cup chopped mini Reese's for pockets of candy. Tap the bowl firmly on the counter a few times to release air bubbles before filling the cups. Portion and bake: Divide batter evenly among the 12 liners. Bake at 325°F for 18 to 20 minutes; centers should still jiggle like Jello. This ensures a creamy texture after chilling. Remove from oven and cool completely on a rack. Chill until firm: Cover pan with plastic wrap and refrigerate for at least 4 hours or overnight to fully set. Chilling firms the filling and makes topping easier. Make ganache and finish: Combine 1 cup semisweet chocolate chips, 1/4 cup creamy peanut butter, and 1/2 cup heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth. Spoon ganache onto each chilled mini cheesecake and refrigerate to set. Whip and pipe topping: Whip 1 cup chilled heavy cream with 4 tablespoons powdered sugar, 2 tablespoons sifted cocoa powder, and 1/2 teaspoon vanilla until stiff peaks form, about 2 to 3 minutes. Pipe a swirl on each cheesecake and top with a halved mini Reese's. Serve chilled.

Storage Tips

Store chilled cheesecakes in a single layer in an airtight container in the refrigerator for up to 4 days. If stacked, place parchment between layers to prevent sticking. For longer storage, freeze without the whipped cream topping: place the pan in the freezer until solid, then transfer minis to a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator and finish with ganache and whipped cream before serving to preserve texture and presentation.

Ingredient Substitutions

Use gluten-free chocolate sandwich cookies for a gluten-free base; press crumbs into liners and bake the same way. Replace sour cream with full-fat Greek yogurt for a slightly tangier profile. For nut-free alternatives, swap peanut butter with sunflower seed butter and use sunflower butter cups instead of Reese's. Use dairy-free cream cheese and coconut cream in place of heavy cream to make a dairy-free version, remembering that texture and flavor will shift slightly.

Serving Suggestions

Serve these minis on a dessert platter with fresh berries for a pop of brightness, salted pretzels for crunch contrast, or alongside a scoop of vanilla ice cream to cut through richness. For a celebration, place them on a tiered stand with contrasting garnishes like flaky sea salt, cacao nibs, or a drizzle of caramel. They also work well as favors—wrap each in a small box with a clear window for gifting.

Cultural Background

This dessert is a playful American take on classic baked custard and layered chocolate-peanut butter combinations popularized in candy bars. Miniature cheesecakes are rooted in the tradition of individual pastries in patisserie, while the use of Oreo crumbs and Reese's cups showcases modern pantry-driven baking where confectionery items are repurposed into home desserts. The fusion of creamy American-style cheesecake with iconic American candy makes this an instantly familiar and comforting treat.

Seasonal Adaptations

In winter, swap mini Reese's for peppermint bark pieces and top with crushed candy cane for a holiday twist. For summer gatherings, fold in chopped salted peanuts and finish with a light salted caramel drizzle instead of ganache. Spring brunches pair well with a smear of berry compote under the ganache and a sprinkle of toasted almond slivers for freshness and color.

Meal Prep Tips

Make the crust and filling the day before and refrigerate the filled cheesecakes in the pan overnight. Prepare ganache and chilled whipped cream in the morning of your event and finish the cheesecakes an hour before serving. Use disposable piping bags for quick cleanup and transport the finished tray with ice packs to keep them stable during travel.

These mini cheesecakes are one of those recipes I return to whenever I need an effortless showstopper. They combine nostalgia and technique in a way that feels both indulgent and comforting. Make a double batch and share them—nothing makes a kitchen friendlier than plates of chocolate and peanut butter handed around a table.