Reese’s Peanut Butter Cup Mini Cheesecakes

So most people who know my husband and I, know we love Reese's peanut butter cups. It's in every gift that comes with candy. (Such as, Stocking at Christmas, Easter, Valentine's Day, Halloween...you get the idea)

 So when I found this recipe on Mom On Timeout blog, I knew I had to try it. So I pinned it of course to my Sweet Tooth board which is for dessert recipes that I want to try. I have a completely different board for ones I have tried. (Seriously, am I the only one that does that?) So here is the recipe for you to pin, share, tweet, or whatever your little heart desires. Enjoy!

Ingredients 

Graham Cracker Crust

3/4 c graham cracker crumbs
3 Tbsp sugar
3 Tbsp butter, melted

Cheesecake

12 Miniature Reese's Peanut Butter Cups

2 (8 oz packages) of light cream cheese or regular

1 c sugar

1/4 c all-purpose flour

2 eggs, room temperature

2 tsp vanilla extract

Topping

1/2 c Reese's Peanut Butter chips

1/2 c chocolate chips

2 tsp shortening, divided

Directions

1| Preheat the oven to 350. Take out eggs to help them get to room temperature, and the cream cheese packages to get softer it makes it easier to beat. Usually 30 minutes works best. Place a cup liner in each cup of your muffin pan. Make the graham cracker crust by combining the graham cracker crumbs, 3 Tbsp sugar, and 3 Tbsp melted butter. Combine until nice and crumbly.

2| Press the crust into the bottom of each cup. I use about a tablespoon of the mixture for each cup and then use the bottom of a ice cream scoop to flatten the crust down.

3| Remove the wrappers from the Reese's. Place a Reese's in the center of the crust in each cup.

4| Beat the cream cheese until nice and fluffy. 

5| Add in the sugar, flour and vanilla and continue beating until well combined. Add in the eggs one at time making sure they are well mixed.

6| Spoon the cream cheese mixture over the Reese's, evenly dividing the mixture among the 12 cups. I use about 1/4 c of the mixture for each cup. Bake for about 20-25 minutes until the cheesecakes are set.

7| Let the cheesecakes cool they are really better after they've cooled and chilled for a while. Melt the peanut butter chips and 1 tsp of shortening in the microwave and then use a fork to swirl the melted chips over the top of the cheesecakes. Do the same with the chocolate chips. Enjoy!

8| Makes 12 cheesecakes. Store in refrigerator.

I hope you enjoy these as much as my husband and I did!