Reese’s Peanut Butter Cup Cheesecakes

No plans yet for Valentine’s Day? Have your bae help you make this easy no-bake dessert.

I know. Reese’s Peanut Butter Cups are good just the way they are. Why go through the hassle of turning them into something (like this dessert) if we can eat them right away. It’s because I believe cheesecakes and peanut buttercups are two beautiful creatures destined to be together. Forever. 

Besides, this is a great way to spend time with your love.

Or be chummy with your soon-to-be bae.
Or impress your target bae.

By the way, you don’t have to use strawberry jam or preserves as topping. Try melted chocolate, peanut butter sauce or this Reese’s spread here:

This is so… yummmmm yummmmm!

Both peanut butter cups and strawberry jam are sweet so I put less sugar to the cheesecake mixture. Don’t bother to put any toppings if you don’t like overly sweet stuff (I prefer this one). They are also good even without it!

Good luck and enjoy! Happy Valentine’s Day! 

Reese's Peanut Butter Cup Cheesecakes

2016-02-12 12:23:02

Yields 12

Easy and simple no-bake cheesecake with Reese's peanut butter cups as crust!

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Prep Time

30 min

Total Time

6 hr 30 min

Prep Time

30 min

Total Time

6 hr 30 min

Ingredients

1. 12 Reese's Peanut Butter Cups (6 2s packages)
2. 8 ounces cream cheese
3. 3 tablespoons granulated sugar
4. 1 teaspoon vanilla extract
5. 125ml heavy cream

Instructions

1. Line cupcake pan with cupcake liners.
2. Remove paper lining from Reese's Peanut Butter Cups then place each in cupcake liners. Chill while you make the cheesecake.
3. Using a handheld or stand mixer, beat cream cheese, sugar and vanilla until smooth and no lumps. Don't forget to scrape down the sides and bottom of the bowl and the paddle/whisk of mixer for chunks of cream cheese.
4. Add heavy cream and beat until well combined.
5. Spoon into prepared peanut butter cups (at least 2 tablespoons + 1 1/2 teaspoons of cheesecake mixture on each cups). Chill for at least 6 hours or overnight.
6. Top with strawberry jam or preserves before serving.

Notes

1. Store in the fridge. Consume within a week.
2. Use cupcake pans with narrow holes as much as possible. If you use cupcake pans with larger holes, the whole peanut butter cup will be covered in cheesecake mixture.
3. The strawberry jam makes this dessert sweet. Omit if necessary. (I prefer this one)
4. If not using jam, adjust the sweetness if you find the cheesecake mixture bland. Taste first before adding another tablespoon of sugar. (But 3 tablespoons is just right for me)
5. Total time includes prep and chilling time.

By When Hungry | Sheryl

When Hungry http://whenhungry.com/

Another “you’re the peanut butter to my jelly” thingy:

Bleeding Cookie

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