Inside BruCrew Life

bake. eat. repeat.

Chocolate Reese’s Cheesecake

By - 128 Comments

Desserts made with chocolate and Reese’s are definitely my favorite part of the meal.  Don’t you just want to sink your teeth into a Chocolate Reese’s Cheesecake?

These chocolate cheesecake have a peanut butter mousse and Reese's peanut butter cups on top. They are delicious!

 Is it bad that I can’t stop thinking of new ways to enjoy more Reese’s candies?  It has been awhile since I made mini cheesecakes, and I had some peanut butter cups to use up.

That sounded funny because usually Reese’s peanut butter cups don’t last more than a day in our house.  I used to have my kids trained to bring me their peanut butter cups…then they grew up and realized that peanut butter cups are like the best candy ever.  They now hide their Reese’s from me.  Silly kids 🙂

 Don’t they know that I have a cupboard full of candy, and there is usually some sort of Reese’s candies hiding in there.  I just make sure to put the spices and baking powder in the front, so no one will ever know what is in the very back.

Ok, now I realized after typing that, that I sound very selfish, and that I have a candy addiction.  The candy addiction is a real problem, but I do share all my candy with my family.  Honest.  I just like to bake with it before sharing.

Chocolate Reese's Cheesecakes

 This week I put together a chocolate cheesecake with a peanut butter mousse on top.   I was going for a take on my favorite Reese’s candy.  The peanut butter mousse is so light and fluffy!  I didn’t add any extra sugar to this layer because of the whole container of Cool Whip.  If you eat that part just by itself, you might think it isn’t too sweet.  But wait until you bite into one of these cheesecakes.  There is plenty of sugar in the bottom layer and in the candy on top to balance it all out.

Reeses' and cheesecakes

Now a true Reese’s cheesecake had to have some peanut butter cups in it.  So I chopped a whole bunch of peanut butter cups (and ate a few while I was at it), then dropped a bunch of those chopped candies right on top of the cheesecakes.  They turned out so pretty.

These chocolate cheesecake have a peanut butter mousse and Reese's peanut butter cups on top. They are delicious!

I love all the layers in these!!!

It is a very good thing I started running again this week.  After eating a few of these, plus the extra candy, I probably should have run a little bit more.  That’s on the agenda for this week.

Right after I bake some more yummy treats 🙂

These chocolate cheesecake have a peanut butter mousse and Reese's peanut butter cups on top. They are delicious!

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Yield: 24 cupcake cheesecakes

Chocolate Reese’s Cheesecake

Chocolate Reese’s Cheesecake
Chocolate cheesecake topped with a peanut butter mousse and Reese's Peanut Butter Cups will not last long when you take them to any parties or picnics.
Prep Time 20 minutes
Total Time 20 minutes

Ingredients

For the Cheesecake

  • 2 cups chocolate cookie crumbs
  • 4 Tablespoons butter, melted
  • 2 - 8 ounce packages cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs
  • 2 Tablespoons sour cream
  • 1 teaspoon vanilla
  • 2 Tablespoons flour
  • 3/4 cup chocolate chips
  • 1 teaspoon shortening

For the Peanut Butter Mousse

  • 1 - 8 ounce package cream cheese, softened
  • 1 - 8 ounce container Cool Whip, thawed
  • 1/2 cup peanut butter
  • 2 cups chopped Reese's Peanut Butter Cups

Instructions

  1. Preheat oven to 350 degrees. Place 24 liners in a cupcake pan.
  2. Combine the cookie crumbs and melted butter. Place a spoonful of crumbs into the cupcake liners. Press down firmly. Set aside.
  3. In a mixing bowl, beat the cream cheese, sugar, and vanilla until creamy. Add the eggs, sour cream, and flour and beat again.
  4. In a microwave safe bowl, combine the chocolate chips and shortening. Heat for 30 seconds and stir. Repeat until melted. Let cool slightly. Pour into cream cheese mixture and beat until creamy.
  5. Spoon into prepared cupcake liners. Bake for 22-24 minutes. Let cool in pan for 3-4 minutes, then remove to wire rack to cool completely.
  6. In a mixing bowl, beat the cream cheese and peanut butter until creamy. Add the Cool Whip and beat gently with the wire whisk attachment until creamy.
  7. Place spoonfuls on top of cooled cheesecake and spread out. Top with Reese's peanut butter cups. Keep refrigerated in a sealed container.

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Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving:Calories: 363 Total Fat: 26g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 51mg Sodium: 234mg Carbohydrates: 29g Fiber: 2g Sugar: 23g Protein: 6g
© Jocelyn @ Inside BruCrew Life
Cuisine: American / Category: Cheesecake

These chocolate cheesecake have a peanut butter mousse and Reese's peanut butter cups on top. They are delicious!

Other fun ways to enjoy more Reese’s:

Fluffernutter Fudge Brownies

Fluffernutter Fudge Brownies

Peanut Butter Cheesecake Cookie Bars

Peanut Butter Cheesecake Cookie Bars

Oatmeal Banana Peanut Butter Cup Cookies

Oatmeal Banana PB Cup Cookies

Peanut Butter Brownie Batter Ice Cream

Peanut Butter Brownie Batter Ice Cream

Related Posts:

Comments

  7. Tanya Schroeder says

    April 7, 2013 at 7:11 PM

    I love mini cheesecakes-less guilt! Good for you for running, I’m still just thinking about running someday! Until then, I’ll dream about these Reese’s cheesecakes!

    Reply

  8. Jelli says

    April 7, 2013 at 9:13 PM

    Be still my heart! This looks absolutely perfect. What’s not to love about the combination of cheesecake, pb, and chocolate? I love Reese’s & just recently spotted the 1st ever store importing them here in Costa Rica. Must go buy Reese’s NOW!

    Reply

  25. [email protected] says

    April 8, 2013 at 4:28 PM

    I bought a bag of Easter Reese’s (1/2 price) … just in case I “needed” them. Guess what … I need them … cheesecake with Reese’s … can life get any better? Thank you 😉

    Reply

  40. Lauren says

    April 9, 2013 at 8:49 PM

    These look amazing! I’d like to sink my teeth into one right now. My husband would be thrilled with this dessert, too, as he loves PB and cheesecake.

    I’d be thrilled if you’d link up at this week’s Off the Hook!

    Reply

  47. Sarah says

    April 15, 2013 at 12:50 PM

    Hi Jocelyn,

    These look fantastic. I’d love to make them! I’m just curious, though–what type of chocolate cookies did you use for the base? I’m not sure what would be best for that.

    Thank you!

    Reply

  48. Shelby Rapp says

    April 22, 2013 at 10:31 PM

    To make this in a 9 inch spring form pan, would any of the measurements for the ingredients have to be adjusted? And also what would the baking temperature and time be? Thanks! Love your blog and recipes 🙂

    Reply

    • Jocelyn Brubaker says

      April 22, 2013 at 10:38 PM

      I think you could use the ingredients and measurements just fine for a 9 inch pan. I would say 350* for 40 minutes maybe? I can’t give you an exact or right time because I didn’t bake it this way.

      Reply

  50. Lori Vasquez says

    May 20, 2013 at 4:22 PM

    Can you make these into a 9 inch or 8 inch springpan and make one big cheesecake?? I love this recipe and have used it before to do the 12 mini but I’d like to make it one big cheesecake

    Reply

  51. woodsme says

    October 9, 2013 at 5:29 AM

    I was thinking of putting reeses in the bottom of the liner like in the triple threat cheesecakes, since I don’t have choc cookie crumbs. Should I do that or just use graham crackrr crumbs? 🙂

    Reply

  53. Tami says

    November 10, 2013 at 11:21 PM

    So, I tried to make these and they didn’t turn out too well :/ I was wondering what you use for the chocolate cookies crumbs – we bought chocolate teddy grahams and crushed them up really well. The cheesecakes turned out to have a burnt taste even though I followed the directions exactly. Kinda disappointing as we spent a bunch of money to make them

    Reply

    • Jocelyn Brubaker says

      November 10, 2013 at 11:45 PM

      I used Oreo cookies for my crust. The teddy grahams should have been fine though. I have used chocolate graham cracker crumbs before too. I’m not sure why they didn’t turn out…I have made them quite a few times and they always turn out. How did they look when they came out of the oven?

      Reply

  54. merle says

    November 19, 2013 at 5:41 PM

    I’m going to make these for thanksgiving – and modify the crust to be gluten free (have already made the cookie wafers)…just wondering what the 2 T of flour does in the cheesecake base – should I just skip it or sub in a gf blend instead? I realize you haven’t made it that way before…but appreciate your suggestions anyways. thanks!

    Reply

    • Jocelyn Brubaker says

      November 19, 2013 at 5:45 PM

      You can bake the cheesecakes without the flour. I like to add just a little bit of flour to my cheesecakes to help them not sink so much after pulling them out of the oven, but I have baked them without it too and they taste just fine.

      Reply

  55. Debra Gonzalez says

    August 15, 2014 at 1:38 PM

    I tried this recipe yesterday and they turned out just like your picture of them…they taste so YUMMY too!!my husband and friends all loved them.thanks for the recipe.

    Reply

  56. Valerie says

    February 5, 2015 at 1:33 PM

    I totally understand your secret candy cabinet! 😀 If I wouldn’t do that the stuff I like would be gone with a blink of an eye…
    This looks so good as well! You have some awesome recipes! Can’t wait to try them out and post about them on my blog too! ^^

    Reply

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