How to Make Mini Reese’s Peanut Butter Cheesecake at Home

Indulge your sweet tooth with a lightened-up version of a classic treat: Mini Reese’s Peanut Butter Cheesecakes! These bite-sized delights are packed with creamy peanut butter and chocolatey goodness, delivering all the flavor you love with fewer calories and points. Perfect for portion control, these mini cheesecakes make an excellent dessert for any occasion.

Ingredients

Crust

• 1/2 cup graham cracker crumbs
• 2 tablespoons light butter, melted

Filling

• 8 oz fat-free cream cheese, softened
• 1/2 cup plain nonfat Greek yogurt
• 1/4 cup powdered peanut butter (such as PB2 or similar)
• 2 tablespoons natural peanut butter
• 1/4 cup granulated sugar substitute (Stevia, Monk Fruit, or similar)
• 1 large egg
• 1 teaspoon vanilla extract

Topping

• 12 mini Reese’s Peanut Butter Cups, chopped
• 2 tablespoons sugar-free chocolate syrup

Instructions

Prepare the Muffin Tin

1. Preheat your oven to 325°F (160°C).
2. Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray.

Make the Crust

1. In a small bowl, mix the graham cracker crumbs and melted light butter until combined.
2. Divide the mixture evenly among the muffin cups, pressing it firmly into the bottom of each liner to form a crust.

Prepare the Filling

1. In a mixing bowl, beat the cream cheese and Greek yogurt until smooth and creamy.
2. Add the powdered peanut butter, natural peanut butter, and sugar substitute, mixing until well combined.
3. Beat in the egg and vanilla extract until the filling is smooth.

Fill the Cups

1. Spoon the cheesecake mixture evenly into the muffin cups over the crust. Each cup should be about 3/4 full.
2. Gently tap the muffin tin on the counter to remove any air bubbles.

Bake

1. Bake in the preheated oven for 15-18 minutes, or until the centers are set and slightly jiggly.
2. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours to fully set.

Add the Toppings

1. Once chilled, drizzle each mini cheesecake with sugar-free chocolate syrup and top with chopped mini Reese’s Peanut Butter Cups.

Nutritional Information

(Per Cheesecake)

• Calories: ~120
• Protein: 5g
• Carbohydrates: 10g
• Fat: 6g
• Fiber: 1g
• WW Points: ~4

Why You’ll Love This Recipe

1. Portion-Controlled Treats: These mini cheesecakes are perfectly portioned, helping you satisfy your cravings without overindulging.
2. Rich Flavor, Fewer Points: By using powdered peanut butter and sugar substitutes, you get the same creamy, nutty flavor with significantly fewer calories.
3. Easy to Make: This recipe is simple enough for beginner bakers and quick to prepare, making it perfect for last-minute gatherings.
4. Customizable: You can swap the toppings or add your favorite mix-ins to make these cheesecakes uniquely yours.

Tips for Success

• Room Temperature Ingredients: Ensure the cream cheese and yogurt are at room temperature to achieve a smooth, creamy filling.
• Don’t Overbake: The cheesecakes will continue to firm up as they cool, so it’s okay if the centers are slightly jiggly when you remove them from the oven.
• Make Ahead: These mini cheesecakes can be made a day in advance and stored in the refrigerator until ready to serve.

Serving Suggestions

• As a Dessert Platter: Serve these cheesecakes alongside fresh berries or a fruit platter for a balanced dessert option.
• For Parties: Top each cheesecake with whipped cream and a sprinkle of crushed peanuts for a party-ready presentation.
• With Coffee: Pair a cheesecake with a cup of black coffee or a latte for a luxurious afternoon treat.

These Mini Reese’s Peanut Butter Cheesecakes are a dream come true for peanut butter and chocolate lovers. They’re lightened up, perfectly portioned, and irresistibly delicious. Whether you’re hosting a gathering or simply treating yourself, these mini cheesecakes are sure to become a favorite in your dessert rotation!