These decadent mini creamy cheesecakes complimented with chocolate are perfect for the peanut butter lovers!

Mini Peanut Butter Cheesecakes with Reese’s

Human behavior fascinates me. I wanted to be an FBI Profiler at one time in my life, but I am glad I didn’t pursue that! I do still like people watching, though! For example, I volunteer for a youth group at my church called Pathfinders. We ring the bell for the Salvation Army at Christmas time and I can’t help but notice the different reactions we get as people are walking in the store.

At the risk of sounding stereotypical, this is what I’ve noticed. The people who have children almost always have children that are eager and excited to put money in the pot. Then there are the people who completely avoid eye contact because they don’t want to feel pressured to give. Some people give on their way out. And then there are the elderly who love seeing our youth group and whether they give or not, they stop to soak up their youthfulness.

Then there are the people who feel they owe us an explanation and say they don’t have any money on them. Some just give us their money to put in the pot. And of course, there is a small handful of people who are annoyed by us because we are kind of a rowdy bunch who take up a lot of space.

Children have always been my very favorite people, and this is one example why. The little things excite them, they are care free! Then something happens as we age that we start to worry about what other people think, develop insecurities, and feel like we owe explanations to people who never asked for one. But it seems after living a full life, we finally come back around to not sweating the small stuff again!

What You’ll Need for the Crust

1 1/2 cups Chocolate Graham Crackers

2 tbsp Sugar

4 tbsp Butter, Melted

The Cheesecake Filling

2 (8 oz) Cream Cheese, Softened

1/2 cup Sugar

2 Eggs

1/2 cup Peanut Butter

1 tsp Vanilla

And the Topping

1/2 cup Chocolate Chips

3 tbsp Peanut Butter

1-2 tbsp Oil

Reese’s Cups, Optional

How to Make Mini Peanut Butter Cheesecakes

Preheat oven to 350 degrees. Line a muffin pan with liners and set aside.

In a food processor, pulse enough chocolate graham crackers to equal 1/2 cup. Pulse in 2 tbsp sugar and 4 tbsp melted butter until crust forms.

Press a spoonful of the crumb mixture into the bottom of the cups.

In a large bowl, beat together 2 (8 oz) softened cream cheese and 1/2 cup sugar until smooth. Beat in 2 eggs until smooth and creamy, then mix in 1/2 cup creamy peanut butter and 1 tsp vanilla.

Distribute cheesecake batter evenly between the cups.

Bake for 17-19 minutes, or until cheesecakes look set and slightly jiggly.

Turn off oven and let cheesecakes rest 2-3 minutes before removing from the oven.

Allow cheesecakes to cool for 30 minutes.

In a small bowl, melt together 1/2 cup chocolate chips, 3 tbsp peanut butter, and 1-2 tbsp oil in 30 second intervals, stirring between each interval, until melted and smooth.

While the cheesecakes are still in the liners, divide the melted mixture over the tops of the cheesecakes and let harden.

Alternatively, halve the recipe and drizzle a spoonful over the tops of each cheesecake and garnish with Reese’s cups.