Reeses Mini Cheesecakes

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/2 cup Peanut butter
  • 8 Reese's peanut butter cups
  • 3 Resse's peanut butter cups

• Baking & Spices

  • 1/2 cup Chocolate chips
  • 2 tbsp Flour
  • 1 pinch Salt
  • 1 tbsp Sugar
  • 1/2 tsp Vanilla
  • 1/2 cup White sugar

• Snacks

  • 4 Graham crackers

• Dairy

  • 2 tbsp Butter
  • 1/4 cup Ricotta cheese
  • 7 oz Whipped cream cheese

Found on eazypeazymealz.com

Description

Ingredients

• 4 graham crackers
• 1 Tbs Sugar
• 2 Tbs melted butter
• a pinch of salt
• 8 Reese’s Peanut Butter Cups
• 7 ounces of whipped cream cheese
• 1 large egg
• 1/4 cup Ricotta cheese
• 2 Tbs Flour
• 1/2 cup white sugar
• 1/2 tsp vanilla
• 3-4 Resse’s Peanut Butter Cups
• 1/2 cup chocolate chips (melted)
• 1/2 cup peanut butter (melted)

Directions

• Start by taking your graham crackers and use your blender or food processor, or a good old fashioned plastic bag with a mallet to crush up the graham crackers into almost a flour.
• Stir sugar in to the graham crackers, and add melted butter, use a fork to mix it all together, then stir in just a pinch of salt.
• In a separate bowl cream together the (whipped) cream cheese, ricotta, and sugar.
• Add in egg, and blend with hand mixer until fully incorporated.
• Mix in 2 Tbs flour until fully incorporated
• Use a muffin tin, and line with cupcake liners.
• Spoon about a tablespoon of graham cracker crust mixture into the bottom of each liner. Press it down with the back of a spoon. Use more for thicker crust, or less if you want a thin crust on your cheesecake.
• Unwrap a Reese’s Peanut Butter Cup, and place one in the center of each liner.
• Fill the cup with cheesecake mixture.
• You should have 4 empty muffin slots, fill each of these with 1/4 cup of water, the water will help the cheesecake bake more evenly.
• Bake at 350 for 20-22 minutes, until just set in center. Do not overcook.
• Remove from oven.
• Let cool in pan for 15 minutes, remove from pan to cooling rack, and let cool an additional 45 minutes.
• Put in fridge for minimum of 2 hours.
• Remove from fridge and top with cut up peanut butter cups.
• Melt chocolate in microwave in 20 second intervals, stirring between (should take 2-3 times)
• Melt peanut butter in microwave in 10 second intervals, stir between (should take 2-3 times)
• Drizzle melted chocolate and peanut butter over top of cheesecake and Reese’s