Mini Reeses Cheesecakes

It has become a tradition for me to make these delectable bites of heaven for my boyfriend every year on his birthday. Each year I experiment with new flavours and combinations and this year is my favourite by far.

With chopped up Reese's cups folded through the mix, each bite is the perfect combination of creamy cheesecake, salty peanut butter and sweet chocolate.

Keep in the fridge for up to 3 days, though I doubt they’ll last that long, or freeze the cheesecake mixture for up to 2 months.

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Ingredients:

Crust

• 1 pack of oreo cookies (~14 Oreos)

• 30g butter

Cheesecake Filling

• 340g Plain Cream Cheese at room temperature (light or full fat)

• 130g white sugar

• 2 eggs

• 1 tsp vanilla essence

• 45ml double cream

• 1 x 90g pouch mini Reeses cups, roughly chopped

Chocolate Ganache:

• 10g chocolate chips

• 20ml double cream

Method

Crust

1. Preheat the oven to 165 C, 329 F or gas mark 3.

2. In a food processor pulse the Oreos into fine crumbs. Melt the butter in the microwave (~10s secs).

3. In a bowl, mix the Oreo crumbs with the melted butter until the crumbs are well coated.

4. Line a muffin tin with 12-16 paper liners & fill equally with the crumb mixture.

5. Press the crumbs into the bottom of the liners using your fingers and then a measuring cup.

6. Bake for 4-5 mins. Set aside to cool.

Cheesecake Filling

1. In a mixing bowl, beat the cream cheese with an electric mixer until smooth & creamy, roughly 3-4 minutes. Make sure there are no lumps.

2. Add the eggs in one at a time, making sure they're combined well.

3. Add the cream, sugar & vanilla extract. Beat till the mixture is completely smooth.

4. Add in the chopped Reeses cups but set some aside for the top of the cheesecakes.

5. Fill the liners evenly with the mixture using an ice cream scoop - they should be almost full. You might have some mixture leftover depending on the size of your muffin tin/ liners which you can freeze for another time or use up in a second batch.

6. Bake for 20-25 minutes or till the centre looks like it's set. Don't overbake.

7. Let them cool in the tin completely then place them in the fridge for about 2-4 hours.

To Serve

1. Once the cheesecakes have cooled start making the Ganache:

2. Heat the cream in a pan on a low heat and bring to a simmer - don't boil.

3. Once simmering, pour over the chocolate chips in a separate bowl. Leave for a few minutes.

4. After about 5 minutes, whisk the chocolate & cream until completely combined

5. When you're ready to serve, drizzle ganache over the tops of each cheesecake.

6. Garnish with the rest of the chopped Reeses cups.

Makes 12-16 cupcakes.