Friday, April 5, 2013

Mini Reese's Cheesecake

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 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 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. 
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  1. Hello
    I love cheesecake.
    Cake Shop is present next to my house.
    It is friends with McDonald's president in Canadian.
    From Japan.
    Ryoma sakamoto.

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