I made these Mini Reese's Cheesecakes for Easter and since they where SO delicious, I thought I would share the recipe.
I found this recipe on Inside BruCrew Life. Jocelyn HAS A TON of great recipes on her blog!
2 (8 oz. each) cream cheese, softened
1/2 c. sugar
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
- 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.
- 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.
- 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 reese's cup. Keep refrigerated
I made my own whip cream
*1 cup heavy cream
*1 teaspoon vanilla extract
*1 tablespoon confectioners' sugar
1. In a large bowl, whip cream with a whisk until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form.