If you have been following this blog, you know these past few weeks I have been borderline obsessed with handpainted cakes.  However, this week I am changing it up a bit.  I figured with Valentine’s day around the corner, you and I could use something sweet.  Such as Reese’s peanut butter cup cheesecake cupcake.  These Reese’s peanut butter cup cheesecake cupcakes are to die for.  Yup, a New York Style cheesecake that is decadent, creamy, smooth and delicious with chunks of Reese’s peanut butter cup inside with an Oreo crust.  Then drizzled with some dark chocolate.  Yum… This is a perfect no-fuss recipe that I know that you will love it as much as I do.

Before making it (Reese’s peanut butter cup cheesecake cupcakes) for family and friends check for allergies

If you are peanut butter and chocolate lover or know someone who is, this is for you.  My first time making this recipe was about three years ago for a co-workers birthday.  It was a big one.  My co-worker suffered from tree nut allergies and assured me that they were not allergic to peanuts.  Well, I must say this was quite the test.  Needless to say, I was nervous the entire day.  But, I was able to breathe again when I realized no harm was done.  Phew… However, these Reese’s peanut butter cheesecake cupcakes were a hit.

I have a love-hate relationship with cheesecake

Making cheesecake can be quite difficult to master.  I have a love-hate relationship with cheesecake and I dislike the fact that I have to commit so much time to baking (one hour for baking and another for it sit in the oven) and cooling.  While that is a great option, sometimes I just want some cheesecake in a New York minute.  Making cheesecake in cupcake form reduces the bake time to about 18 minutes.  Ergo my decision to make Reese’s peanut butter cup cheesecake cupcakes.  Plus, it’s a lot of deliciousness in one bite if you can have just one.

Tips for making these Reese’s Peanut butter cup Cheesecake cupcake

Even though it is a no-fuss recipe, there are some things that really drives me crazy when making cheesecake cupcakes.  One of them, in particular, is that it always seems to sink in the middle.  No matter what I do.  Therefore, this time around I decided to mix my entire batter in the food processor (which reduces the air being mixed in) and let them sit in the oven for a few minutes.  It worked… a little, it did not sink as much… I will have to keep testing.

To make this recipe you are going to need:

• Full Fat Cream cheese (I use Philadephia cream cheese)
• Sour cream
• Eggs
• Vanilla
• Lemon Zest
• Oreos about 18
• Butter
• Granulated sugar
• semi-sweet chocolate
• Muffin pan
• cupcake wrapper
• Rubber spatula
• Food processor or hand mixer

To get a creamy no lump mixture make sure the eggs, cream cheese, and sour cream are all at room temperature.  Mix the eggs a little before adding and mix in a little at a time.  Allow the cheesecake cupcake to cool, then let it sit in the refrigerator for a few hours to finish setting up before serving.

How to decorate?

Well, if you still have any left over, you can choose to garnish the top with some Reese’s peanut cup and then drizzle with chocolate. 

Here is the recipe:  Can you do me a favor?  Sure you can, if you love this recipe share with your friends and pin for later.  Also, let me know if you have tried it.  Do you have a method to stop cheesecake cupcakes from sinking in the middle? I would love to know.

As always happy caking.

Delicious Reese’s Peanut Butter Cup Cheesecake Cupcake with Oreo Crust

This is a perfect no-fuss recipe for Reese's peanut butter cup cheesecake cupcake that is to die for.  A New York Style cheesecake that is decadent, creamy, smooth and delicious with chunks of Reese's peanut butter cup inside with an Oreo crust.  Then drizzled with some dark chocolate. 

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Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Servings 15

Ingredients

  

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• For the Oreo Crust
• 15-18 Oreos
• 2 Tbsp butter melted
• For the Reese's Peanut Butter Cup Cheesecake Cupcake Filling
• 15 Reese's Peanut butter cups plus more for decoration
• 16 ounces full fat cream cheese 2-8 oz packs Philadelphia cream cheese
• 1/2 cup sour cream
• 2/3 cup granulated sugar
• 2 large eggs plus 1 large yolk
• 1/2 cup lemon zest+ lemon juice
• 1 tsp vanilla
• 1/4 cup semi-sweet dark chocolate
• About 1 tbsp shortening

Instructions

 

• Making the Oreo Crust
• In a food processor pulse the Oreos until fine. Then add the melted butter. Pulse until combined. Then add one tbsp at a time and press down. Place in the refrigerator until set, while you mix the cheesecake filling.
• Making the Reese's Peanut Butter Cup Cheesecake filling
• Heat the oven to 250 degrees.
• In the same food processor (clean first) add the cream cheese and mix until creamy.
• Add the sugar and pulse until combined.
• Keep the food processor running (mix the eggs) and add to the egg mixture a little at a time. Then add the vanilla, lemon zest and lemon juice and pulse. Next, add the sour cream and pulse until combined. Use the rubber spatula to scrape down the sides and the bottom. The mixture should be creamy and lump free. If any lumps appear use the spatula to mix it out.
• Add the Reese's peanut butter cup using the following options:
• Options for adding the Reese's peanut butter cup:
• You may chop the Reese's peanut butter cup and add to the mixture and pulse to combine or add whole on top of the Oreo crust or chop and add on top of the Oreo crust. I have tried all three and the results are the same.
• Using an ice cream scoop add the cheesecake filling on top of the Reese's peanut butter cup. Then place in oven and bake for 18 mins. If you do not mind the sink in the middle, let it sit in the oven for about 2 minutes. Then remove and let it cool and refrigerate to set.
• Decorate:
• Chop some additional Reese's peanut butter cup, then melt the semi-sweet chocolate, add a little shortening at a time until you have achieved the right consistency. Then, just drizzle on top of each cupcake.

Nutrition

Serving: 1g

Tried this recipe?Let us know how it was!