Peanut Butter Cheesecake Cups Recipes

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REESE'S PEANUT BUTTER CHEESECAKE



Reese's Peanut Butter Cheesecake image

Rich and decadent, this Reese's Peanut Butter Cheesecake Recipe starts with a cookie crust, is filled with Reese's Peanut Butter Cups, then topped with a chocolate ganache and even more peanut butter cups.

Provided by Deborah Harroun

Categories     Dessert

Time 7h35m

Number Of Ingredients 13

30 chocolate sandwich cookies
6 tablespoons butter, melted
Dash of salt
32 oz cream cheese, softened
5 eggs
1 1/2 cups brown sugar
1 cup smooth peanut butter
1/2 cup heavy whipping cream
1 teaspoon vanilla
12 oz Reese's Peanut Butter miniature cups, unwrapped and roughly chopped
1/2 cup heavy whipping cream
1 cup semi-sweet chocolate chips
1 (8 oz) package Reese's Minis

Steps:

  • Preheat oven to 325°F.
  • Put the chocolate sandwich cookies in a food processor and process until they form fine crumbs. Add in the butter and salt and process to combine. Press the mixture into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10-12 minutes, then set aside to cool. Wrap aluminum foil around the sides and the bottom of the springform pan.
  • Beat the cream cheese until smooth. Add in the eggs, one at a time, scraping down the sides of the bowl in between each addition. Add in the brown sugar, peanut butter, cream and vanilla; beat until combined. Gently fold in the chopped up Reese's Miniatures. Pour the mixture into the cooled crust.
  • Place the pan inside a larger pan and carefully add about 1 inch of hot water in the larger pan. Bake the cheesecake until it is just set, about 1 hour 15 minutes. Turn off the oven and allow the temperature to come down gently for about an hour. Remove from the oven, cool completely, then refrigerate until completely cool.
  • To make the chocolate topping, heat the cream until simmering, just before boiling. Remove from the heat and add the chocolate chips. Allow the mixture to sit for a couple minutes, then stir until smooth. Pour over the top of the cheesecake, allowing it to drip down the sides. Sprinkle the Reese's minis over the top of the cheesecake.

Nutrition Facts : ServingSize 1 slice, Calories 970 calories, Sugar 70 g, Sodium 603 mg, Fat 64 g, SaturatedFat 32 g, UnsaturatedFat 11 g, TransFat 0 g, Carbohydrate 84 g, Fiber 4 g, Protein 16 g, Cholesterol 160 mg

PEANUT BUTTER CHEESECAKE CUPS



Peanut Butter Cheesecake Cups image

This is my favorite indulgence. And an indulgence it is! Very rich and will most definitely satisfy any sweet tooth! Pull cheesecakes out of freezer 30 minutes before serving.

Provided by angiemorrison

Categories     Desserts     Cakes     Cheesecake Recipes     Chocolate Cheesecake Recipes

Time 3h

Yield 10

Number Of Ingredients 7

1 ¼ cups chocolate cookie crumbs
¼ cup melted butter
1 ½ cups peanut butter
1 (8 ounce) package cream cheese, at room temperature
½ cup confectioners' sugar
1 cup heavy whipping cream
1 ½ cups shaved dark chocolate

Steps:

  • Line 10 muffin cups with paper liners.
  • Stir cookie crumbs and butter together in a bowl; press into the prepared muffin cups. Refrigerate chocolate crusts until chilled, about 15 minutes.
  • Beat peanut butter, cream cheese, and confectioners' sugar together in a bowl until smooth. Spoon peanut mixture over the chocolate crusts; refrigerate until chilled, about 30 minutes.
  • Pour cream into a microwave-safe bowl and heat in microwave until just before boiling, about 2 minutes. Stir chocolate into cream to melt. Refrigerate ganache until completely chilled, about 1 hour.
  • Beat ganache using an electric mixer until whipped; spread evenly over peanut butter mixture layer.
  • Freeze cheesecakes until solid, about 1 hour.

Nutrition Facts : Calories 651.3 calories, Carbohydrate 40.6 g, Cholesterol 71 mg, Fat 51.1 g, Fiber 4.5 g, Protein 14.3 g, SaturatedFat 19.3 g, Sodium 368.5 mg, Sugar 26.3 g

NO-BAKE PEANUT BUTTER CHEESECAKE RECIPE



No-Bake Peanut Butter Cheesecake Recipe image

Delicious and easy to make No-bake peanut butter cheesecake. This recipe doesn't require gelatin. Super rich flavor and texture peanut butter and chocolate cheesecake. If you a peanut butter lover you must try this cheesecake recipe.

Provided by TheCookingFoodie

Categories     Cake Recipes     Dessert Recipes     No-Bake Desserts     Christmas Dessert Recipes     Thanksgiving Dessert Recipes     Cheesecake Recipes

Yield 12

Number Of Ingredients 9

270g (9.5 oz) biscuits/graham crackers
100g (7 tablespoons) melted butter
2 1/3 cups (525g) cream cheese
1½ cups (187g) powdered sugar
1 cup (250g) peanut butter
1 teaspoon vanilla extract
1/2 cup (120 ml) heavy cream
2/3 cup (160 ml) heavy cream
125g (4.4 oz) dark chocolate

Steps:

  • 1. In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. press into bottom of 9-inch (23 cm) springform pan. Refrigerate while making the filling. 2. In a large mixing bowl beat cream cheese and powdered sugar. Beat until smooth and creamy. Add peanut butter, vanilla extract and beat again until smooth and creamy. Add the heavy cream and beat 2-3 minutes more until smooth. 3. Pour the cheesecake mixture into the springform pan. Refrigerate for at least 6 hours or overnight. You can also freeze the cake. 4. Prepare the ganache: in a small saucepan bring to simmer heavy cream, remove from heat and add chopped chocolate. Let stand 1 minute and stir until the chocolate has melted and the ganache is smooth. 5. Let cool slightly and pour over the cheesecake. You can pour straight into the springform pan or open it and then pour the ganache. 6. Refrigerate for at least 1 hour before serving.Notes: The cake doesn't contain gelatin, so it won't be very stable. For better results freeze the cake for 1 hour before serving.In this recipe I used natural peanut butter (this is the reason why it's so ruuny), but you can use regular peanut butter.More No-Bake Cheesecake Recipes:No-Bake Nutella-Peanut Butter Cheesecake RecipeNo-Bake Coconut Cheesecake RecipeNo-Bake Mango Cheesecake RecipeNo-Bake Kinder Bueno Cheesecake RecipeNo-bake Chocolate Strawberry Cheesecake Recipe

PEANUT BUTTER CUP BROWNIE CHEESECAKE RECIPE



Peanut Butter Cup Brownie Cheesecake Recipe image

Peanut Butter Cup Brownie Cheesecake is pure chocolate peanut butter cheesecake heaven. Now this is a showstopper dessert!

Provided by Sarah Grossett

Categories     Desserts

Time 1h30m

Number Of Ingredients 15

1 box brownie mix, like betty crocker original supreme w/ hershey's syrup
1/2 cup vegetable oil
1/4 cup water
1 egg
1/2 cup mini semisweet chocolate chips
3 8 ounce packages reduced fat cream cheese, softened
1 1/4 cups granulated sugar
3 eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup creamy peanut butter
24 miniature reese's peanut butter cups, chopped
1 cup milk chocolate chips
1/4 cup heavy cream
3 tablespoons unsalted butter
16 miniature reese's peanut butter cups, chopped

Steps:

  • To Make the Brownie Layer: Preheat oven to 350°F. In a large bowl, whisk together brownie mix, oil, water, and egg. Fold in chocolate chips. Spread batter into the bottom of a well-greased 9-inch springform pan. Bake for about 25 minutes, or until a toothpick inserted 2 inches from the side comes out with moist crumbs. Cool in pan on a wire rack for 10 minutes. Meanwhile, prepare cheesecake layer. To Make the Cheesecake Layer: In a large mixing bowl, beat cream cheese until smooth. Add sugar, and beat until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla and creamy peanut butter. Fold in chopped Reese's cups. Pour batter evenly over brownie layer. Return to oven for 40-50 minutes, or until the edges are golden brown, and the center is slightly jiggly. Cool in the pan on a wire rack. Run a knife around the edge, and release the sides of the pan to remove cheesecake. For the Ganache and Topping: In a small microwave-safe bowl, combine chocolate chips, heavy cream, and butter. Microwave on high at 30-second intervals until chocolate is melted and the mixture is smooth. Pour ganache over cooled cheesecake. Sprinkle with chopped peanut butter cups. Allow 10-15 minutes for ganache to set. Cut and serve.

Nutrition Facts : Calories 870 calories, Fat 49 g, Carbohydrate 91 g, Fiber 3 g, Protein 19 g, SaturatedFat 18 g, Sodium 434 mg, Sugar 74 g

CHOCOLATE PEANUT BUTTER CHEESECAKE CUPS



Chocolate Peanut Butter Cheesecake Cups image

Cheesecake in cupcake form with peanut butter and chocolate.

Provided by jordyn

Categories     Desserts     Cakes     Cheesecake Recipes

Time 40m

Yield 12

Number Of Ingredients 9

1 ½ cups graham cracker crumbs
¼ cup butter
4 tablespoons white sugar
12 miniature chocolate-covered peanut butter cups (such as Reese's®), unwrapped
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
¼ cup all-purpose flour
1 teaspoon vanilla extract
2 eggs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
  • Mix graham cracker crumbs, butter, and sugar in a bowl until crumbs are moistened. Press into the bottom of each paper liner to form a crust. Place a peanut butter cup in the center of each crust.
  • Beat cream cheese with a handheld electric mixer until fluffy. Add sugar, flour, and vanilla extract; beat well. Add eggs one at a time, beating well after each addition. Spoon cream cheese mixture over the peanut butter cups and graham cracker crusts.
  • Bake in the preheated oven until filling is set, about 20 minutes. Allow cheesecake cups to cool completely.

Nutrition Facts : Calories 350.7 calories, Carbohydrate 36.2 g, Cholesterol 82.7 mg, Fat 21.1 g, Fiber 0.6 g, Protein 5.7 g, SaturatedFat 11.9 g, Sodium 237.5 mg, Sugar 28 g

PEANUT BUTTER CHEESECAKE CUPS



Peanut Butter Cheesecake Cups image

"We love desserts," writes Mary Lewis in Sanford, Maine. "When my husband was diagnosed with diabetes, I learned to be more creative with his carbs. This recipe's a keeper with built-in portion control!"

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 6

3/4 cup graham cracker crumbs, divided
1 package (8 ounces) reduced-fat cream cheese
1/3 cup reduced-fat creamy peanut butter
1-1/2 teaspoons sugar
1 carton (8 ounces) frozen fat-free whipped topping, thawed
1 tablespoon salted peanuts, finely chopped

Steps:

  • Sprinkle 4 teaspoons of graham cracker crumbs into eight individual serving dishes. In a large bowl, beat the cream cheese, peanut butter and sugar until smooth. Set aside 8 teaspoons whipped topping for garnish; cover and refrigerate. Fold remaining whipped topping into peanut butter mixture; spoon over crumbs. Cover and refrigerate for at least 1 hour. , Sprinkle with remaining graham cracker crumbs. Top with reserved whipped topping and sprinkle with peanuts.

Nutrition Facts :

PEANUT BUTTER CUP CHEESECAKE



Peanut Butter Cup Cheesecake image

I said I'd bring dessert to a holiday party and tried this recipe. I'm sure you'll agree it tastes as luscious as it looks! -Dawn Lowenstein, Hatboro, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 14 servings.

Number Of Ingredients 13

1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup Oreo cookie crumbs
6 tablespoons butter, melted
3/4 cup creamy peanut butter
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
1-1/2 teaspoons vanilla extract
3 large eggs, room temperature, lightly beaten
1 cup hot fudge ice cream topping, divided
6 peanut butter cups, cut into small wedges

Steps:

  • In a large bowl, combine the cracker crumbs, sugar, cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. , Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges. , In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour 1 cup of the filling into a bowl; set aside. Pour remaining filling over peanut butter layer. , In a microwave, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl. , Return pan to baking sheet. Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Refrigerate leftovers.

Nutrition Facts : Calories 574 calories, Fat 39g fat (18g saturated fat), Cholesterol 106mg cholesterol, Sodium 380mg sodium, Carbohydrate 50g carbohydrate (38g sugars, Fiber 2g fiber), Protein 11g protein.

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