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?
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.
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.
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.
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 🙂
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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.
Ingredients
For the Cheesecake
- 2 cups chocolate cookie crumbs
- 4 Tablespoons butter, melted
- 2 - 8 ounce packages cream cheese, softened
- ½ cup sugar
- 2 eggs
- 2 Tablespoons sour cream
- 1 teaspoon vanilla
- 2 Tablespoons flour
- ¾ 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
- ½ cup peanut butter
- 2 cups chopped Reese's Peanut Butter Cups
Instructions
- Preheat oven to 350 degrees. Place 24 liners in a cupcake pan.
- Combine the cookie crumbs and melted butter. Place a spoonful of crumbs into the cupcake liners. Press down firmly. Set aside.
- In a mixing bowl, beat the cream cheese, sugar, and vanilla until creamy. Add the eggs, sour cream, and flour and beat again.
- 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.
- 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.
- 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.
- 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: 1Amount Per Serving: Calories: 363Total Fat: 26gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 51mgSodium: 234mgCarbohydrates: 29gFiber: 2gSugar: 23gProtein: 6g
Other fun ways to enjoy more Reese's:
Peanut Butter Cheesecake Cookie Bars
Valerie
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! ^^
Sarah Foote
Can this be made in a 13x9 pan and how long do you bake it for
Jocelyn
Yes, you could add press all the crumbs into the bottom of a 9x13 pan and pour the batter on top. It should bake in 25-30 minutes. I hope that helps and you enjoy the cheesecake!
Debra Gonzalez
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.
Jocelyn Brubaker
Woo hoo! I am so glad to hear that everyone liked them. Thank you so much for sharing with me 🙂
merle
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!
Jocelyn Brubaker
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.
merle
thank you so much for your quick reply - my family's going to adore this new addition to the T-day menu!!
Tami
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
Jocelyn Brubaker
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?
Ashley @ Wishes and Dishes
I'm making these for company coming this weekend 🙂 also shared them on my Wishes & Dishes Facebok wall!!
woodsme
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? 🙂
Jocelyn Brubaker
That would definitely work to use the Reese's cup as the bottom. I'm loving that idea 🙂 Or use graham crumbs...whichever one you feel the most!
woodsp
Awesome. Didn't know if that would be just too sweet (if that's possible) or too chocolatey- (haha just kidding, that's NOT possible 😉 I think I'll do the reese's cup! Yum.
Jocelyn Brubaker
Hahaha! Not possible...actually you have me craving Reese's now, so I had to share on my FB again 🙂 Let me know how you like them!!!
woodsp
Will do. This is a special bday treat for my hubby. I am positive it will be GREAT!!
woodsp
Turned out GREAT!!! Hubby absolutely loved them. Thanks for the recipe- will use again!
Jocelyn Brubaker
I am so glad to hear how much you both liked them 🙂
Lori Vasquez
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
Jocelyn Brubaker
You could definitely bake this in an 8 inch pan. I'm going to say probably 40 minutes, but I'm not sure since I haven't baked it that way before.
Laurel y Menta
sorry for my english, a recipe very rich and beautiful photos
kisses
Shelby Rapp
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 🙂
Jocelyn Brubaker
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.
Sarah
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!
Jocelyn Brubaker
Hi, Sarah. I used Oreo cookies for the crust. I guess I should make a note on the recipe huh? 🙂 I hope you enjoy them!!!
Sarah
That's what I assumed, but I wanted to be sure! Thanks a bunch.
Rachel
Do you discard the filling and just use the cookies?
Jocelyn
No, I always crush the filling with the cookies.
Kady
Yum! Looks great!!
Jocelyn Brubaker
Thanks Kady!!!
Rachel @ R & R Workshop
These cupcakes look amazing!! I will be try the recipe!
Jocelyn Brubaker
Thank you Rachel! I hope you get a chance to give them a try!
Nichi - The Mandatory Mooch
Another great recipe, Jocelyn. Two of my favorites...Reeses + cheesecake!! I would love for you to share at my Tasty Thursdays linky party and GIVEAWAY. Going on until Sunday. Hope to see you there and spread the word!! Thanks, Nichi – The Mandatory Mooch
http://www.mandatorymooch.blogspot.com/2013/04/tasty-thursdays-36-giveaway.html
Emily
oo that looks dangerous :o) Those wouldn't last long here :O)
Jocelyn Brubaker
They were dangerous...probably why they didn't last too long here either!
Roxana | Roxana's Home Baking
These are totally worth the extra miles when running! Look how tempting they are! How did you know chocolate cheesecake is my #1 dessert choice? LOVE!!
Jocelyn Brubaker
Definitely worth the extra running to eat a few of these bad boys! I am with you on the chocolate cheesecake love!!!
Karly
My word, Jocelyn. These are just bursting with Reese's! Love it!
Thanks for linking up to What's Cookin' Wednesday!
Jocelyn Brubaker
I would eat tree bark if it was covered in Reese's...LOL! Thanks Karly!