Triple Peanut Butter Threat Cheesecakes

Triple Peanut Butter Threat Cheesecakes - peanut butter cheesecake with a whole Reese's peanut butter cup in the bottom and a mini cup on top
Driving through parking lots can be very tricky.
I have a very bad habit of looking for a closer spot than necessary
because I don’t want the extra exercise that comes from parking 3 spots down:-)
I get very excited when I spot a potential spot…
but then I get to it and there is a itty bitty little car
pulled all the way up to the line.Seriously?
You had to pull all the way up?
I think they do that on purpose just to trick lazy people like me.Of course with the extra calories I just consumed in these cheesecakes
I am pretty sure I should park across the street from the store…
probably even down the street:-)These babies need to be made in YOUR kitchen today…
not mine…
because I already made and ATE them all.
And they were freaking delicious.I know your diet angel is screaming NO into your ear right about now,
but you really should make these…
just this once.

Then just park farther away on your next shopping trip to make up for it.
Your thighs will love you forever.

Triple Peanut Butter Threat Cheesecakes - peanut butter cheesecake with a whole Reese's peanut butter cup in the bottom and a mini cup on top

I double dog dare you to make these;-)



Triple Peanut Butter Threat Cheesecakes

Prep Time: 20 minutes

Cook Time: 22 minutes

Yield: 16 cheesecakes

Triple Peanut Butter Threat Cheesecakes

Peanut butter cheesecakes with Reese's peanut butter cups baked in the bottom and garnished on top.


2 (8 oz. each) cream cheese, softened
1/2 c. sugar
2 eggs
2 tbsp. sour cream
4 tbsp. honey
1/2 c. peanut butter
16 Reese's Peanut Butter cups, regular sized
16 Reese's Peanut Butter cups, miniature sized
1/2 c. whipping cream
1 c. chocolate chips


  1. Beat cream cheese until very creamy. Add the sugar and beat on low until fluffy. Add in the eggs, sour cream, honey, and peanut butter. Beat until all combined.
  2. Place a large unwrapped peanut butter cup in the bottom of each cupcake liner. Spoon enough batter over top to fill the liners 3/4 full. Bake at 350* for 20-22 minutes. Cool in pan for about 15 minutes, then carefully remove to a wire rack to finish cooling.
  3. Place in the refrigerator for 1 hour. Heat whipping cream to boiling, remove from heat, and stir in chocolate chips. Continue stirring until chips are completely melted. Top each cheesecake with a generous spoonful. Cool. Before serving, top with cool whip, sprinkles and a small reeses cup. Keep refrigerated

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  1. says

    I tried really hard to scroll past this picture super fast in my Reader… but of course you sucked me in. :) These look divine! And around here, we call the good parking spots Princess Parking. lol! I love when I get one of those spots! (Especially if the hubs is driving.)

  2. says

    I saw these on a link party and KNEW they had to be yours. Funny though, cause I’m in a peanut butter mood today. It’s like you knew that?!?! :)

  3. says

    Definitely bookmarking this one. These look super delicious.

    LOL about the parking issues. I swear Maryland has more Smartcars, Fiats and Mini Coopers per capita than anywhere else in America. This always happens to me!

  4. Lauren says

    Ha ha ha, you’re too funny. These look AMAZING. I have a baby who I have to put in the shopping cart nowadays, so I make myself feel better by parking next to the shopping cart coral things. Does that count as parking far away?

  5. says

    OMG these look so cute and good, love PB!!!!

    Just followed your page on fb.

    Thanks for linking up to It’s a Keeper Thursday I am co-hosting this week I’d love if you’d drop by to say hi.

  6. says

    Hi Jocelyn, oh my gosh, this recipe is to die for, hopefully not literally, LOL but it sure is decadent. Thanks for sharing. I recently found your blog and am now following. Please pop on over and visit mine and perhaps you might like to follow me also. Hugs, Chris

  7. says

    What a delicious treat!! Might make them and hide it just for me! Laura from Real Momma stopping by to say thanks for linking up to the Best of your Best Blog Hop!

  8. says

    Used this recipe for this month’s Crazy Cooking Challenge – Cheesecake. These are absolutely amazing! Mine were not as pretty, but they were tasty!!

  9. Ari says

    I am a bit confused with the directions that say “Place a large unwrapped peanut butter cup in the bottom of each cupcake liner “. Can you clarify for this step for me? Are we to essentially create a double lined cupcake (the first being the cup cake liner, the second being the wrapped portion of the peanut butter cup)?

    • Jocelyn Brubaker says

      You want to take off all the paper off the peanut butter cup before placing it in the bottom of the cupcake liner. Sorry if that wasn’t clear.

  10. Maisk says

    Hi! I want to make these but only have paper liners? Will those work or should I use the foil liners? Thanks!


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