Mini Reese’s-Oreo Cheesecakes

Reese’s and Oreos unite in these mini Reese’s-Oreo cheesecakes with chopped peanut butter cup Oreos inside, as the crust, and topped with peanut butter-chocolate ganache.

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As you may have noticed I love trying all the different kinds of Oreos they come out with. I stand by my belief that peanut butter Oreos were the best flavor ever. As such when I spotted the Reese’s peanut butter cup ones they jumped into my shopping basket. Their filling is half chocolate/half peanut butter giving them the flavor of a peanut butter cup sandwiched between chocolate Oreo cookies.

When I decided to chop them up and mix them into cheesecake I thought about making the cheesecake peanut butter flavored, but instead let the Oreos shine through on their own (not that I would’ve argued with more peanut butter). With Oreos as the crust, pieces in the cheesecake, and a peanut butter-chocolate ganache there’s nothing missing.

MINI REESES-OREO CHEESECAKES

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Yield: 12 Servings Prep Time: 15 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 12 whole Reese's peanut butter cup creme Oreos

FILLING

• 8 oz. cream cheese, room temperature
• 1/4 cup Greek yogurt or sour cream (I used 0% vanilla Chobani)
• 1/2 cup sugar
• 1 egg
• 1 tsp vanilla extract
• 4 Reese's peanut butter cup creme Oreos, chopped

GANACHE

• 1/4 cup semisweet chocolate chips
• 2 Tbsp creamy peanut butter
• 2 Tbsp heavy cream

Directions

1. Preheat oven to 350 degrees. Place one Oreo into 12 mini cheesecake cups* that have been sprayed with cooking spray. Set aside.
2. In a stand or electric mixer beat the cream cheese, Greek yogurt, and sugar until smooth. Beat in egg and vanilla until combined. Fold in the chopped Oreos.
3. Pour mixture evenly into the 12 cups, filling about 3/4 way full (may have extra filling). Bake for 25-28 minutes or until cheesecake is cooked through. Let cool completely.
4. Meanwhile, in a small bowl add the chocolate, peanut butter and heavy cream. Microwave on 50% power for 1 minute, stirring every 15 seconds until melted.
5. Once cooled, remove cheesecakes from pan and top each with a spoonful of chocolate ganache. Refrigerate until ready to serve.

Notes

*Can also use regular muffin pan with cupcake liners. Yield and cook time may differ.

Source: Adapted from my Pumpkin Nutella Mini Cheesecake Bites and Tracey’s Culinary Adventures.

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