I’m not really a lover of surprises, unless of course it’s a food surprise! And especially when that food surprise involves chocolate in unexpected places, well..not just chocolate, but REESE’S!
How much more awesome could Cheesecake possibly get? This dream has a crust made of an entire Reese’s Peanut Butter Cup On. The. Bottom?! Sooo, not much I tell ya! 🙂
Creamy Cheesecake, topped with a dusting of nutty Graham Cracker Crumbs & Sweet Chocolate Chips, all resting on top of a Reese’s Peanut Butter Cup Crust! ~Simply Divine! 🙂
What you’ll need:
1 Box of JELLO instant NO-Bake Cheesecake Mix (Feel free to make your own no-bake Cheesecake)
Reese’s Peanut Butter Cups (one per each Cheesecake)
1 Cup of Mini Chocolate Chips..for sprinkling on top.
Approx. 1 Cup of Graham Cracker Crumbs (either store bought, or you can crush your own..or use the enclosed bag of crumbs from the boxed No-Bake Cheesecake Mix)…for sprinkling on top.
Paper Cupcake Liners
A Cupcake pan
Directions:
Mix up the no-bake Cheesecake according to the box directions..or make your own fave recipe…
Unwrap the Reese’s and REMEMBER TO REMOVE THE BOTTOM PAPER!
Drop one Peanut Butter Cup down into each paper liner and pour the Cheesecake Mix onto it…
Into the fridge to chill for at least one hour!
Sprinkle them with the Graham Cracker Crumbs and/or Chocolate Chips!
Serve those sweet surprise bottom Cheesecakes up…
Take a bite and be amazed! ~Enjoy! 🙂
Guess I’ll just have to try freezing them. Will let you know how it works out. Would be nice to have them in the freezer for those times when you’re just dying for something sweet.
Regular Cheesecake freezes perfectly, so I’m thinking it should be fine..but please let me know (The PB Cup may get a little crackly, but that wouldn’t stop me..lol)! 🙂
How much cheesecake should I pour over the Reese’s? Do I fill the remainder of the cupcake liner? or just do a dollop?
Just as high as you’d like it to go! 🙂 ~YUM!
I think this could have been really good, but the Jello no ake cheesecake was yek! I will have to find a new recipe for no bake cheesecake. My family loves cheesecake and Reese’s and they didn’t like this. I hated that I wasted 12 Reese’s pb cups.
So sorry you had a bad experience with the JELLO no-bake! But definitely try another no bake version that might be a better option for you! 🙂
Jodi, try this no bake cheesecake recipe. It’s super yummy! Should work for the reese’s dessert. 1 can of sweetened condensed milk
1 8 ounce tub of cool whip
1/3 cup of lemon or lime juice
1 8 ounce package of cream cheese.
Most important part of this recipe, is to leave the cream cheese out for a couple hours at room temperature. The cream cheese will become soft and smooth. The importance of this is to create a smooth texture. Not doing so, will create horrible lumps of cream cheese that will ruin the flavor of this pie.
After your cream cheese is softened enough, I like to see if it will spread easily with a plastic spatula. In a mixing bowl, mix all before mentioned ingredients. Please note: the lemon/lime juice must come last. The reaction of the citrus juice will start to harden your mixture almost immediately.
On the low speed of you hand mixer, blend well. Around 2 minutes of so is plenty, just make sure all ingredients are incorporated. Immediately pour mixture into a waiting graham crust or for those of us that can’t have the gluten, I opt for muffin cups. Refrigerate for an hour to and hour and a half and viola.
Has anyone tried this with the Reese’s? I’m afraid the Jello No-bake will not be flavorful enough compared to the reeses cup. Ima making them for work.
I tried this version of the no-bake cheesecake, since I was afraid that my family wouldn’t be able to eat the jello-brand (allergies). While it tasted great, it didn’t seem to set up as much as i would have liked. We even put them into the freezer for a while, to see if that would make a difference, and it didn’t. Overall, the cheesecakes were a hit, but some chose to eat them with a spoon instead of their fingers.:)
Do you think a baked version would hold up well? I love cheese cake, but trashy don’t find the no-bake versions to be as satisfying.
The Reeses would melt..but you could experiment with different versions of no bake cheesecake until you find one that you like. 🙂
I have done this with cheese cakes that you bake and it works great. But you need to use the foil liners or it soaks up all the oils from the chocolate.
Do these need to stay cool? We are having an indoor bake sale and thought it may be nice.
Keep them cold until you’re ready to put them out and they should be fine for quite a while! 🙂
I wanted to love these….but didn’t. The “nobake” cheesecake is so mild…and the Reese Cup completely overpowered the taste.
Aww..so sorry to hear that! There are a few different no-bake recipes out there you could try! 🙂
I don’t like the jello brand no bake cheesecake either…. so this is the one i use:
One 8-ounce (227 grams) cream cheese, at room temperature
1/4 cup (50 grams) granulated white sugar
1 teaspoon pure vanilla extract ( or you can use lemon juice depending on what type of cheesecake you make)
1 cup (240 ml) heavy whipping cream
Whip it all up together and it is yummy…… I will be making these Reese Bottom Cheesecakes with the above recipe for cheesecake,,,, can’t wait!!
Awesome..thank you so much!
this looks easy and yummy and I have all the stuff! thanks
Amy you answered this question twice with 2 different answers. Before or after? Also, how long can they be refrigerated before I need them?
Sorry Lori..now I’m confused..what question did I answer twice? I’ll try to clear it up! 🙂
Amy, I think she’s referring to the question about when to put on the toppings,before or after chilling in fridge. In Dec you said before and in Feb you said after. But no worries…I believe this dessert won’t care…delicious either way!
In December I thought the question was reffering to the Cheesecake topping, In Feb. I thought they meant the crumb topping..so two different times there! The Cheesecake Topping will go on BEFORE being chilled, and the crumb topping goes on as the directions state: AFTER the Cheesecake has been chilling in the fridge (on the Reese’s) for at least one hour…! So sorry for all the confusion~~ 🙂
This is a fun idea. I am going to make these for my treat day at work. I think that I may buy some PB2 and try a lil in some of the cheesecake. Pump up the peanut butter taste!
After the cheesecakes are chilled and the topping on, can you leave at room temperature? And how long?
Treat them as you would cheesecake! 🙂
I CAN’T WAIT TO MAKE THIS DELIGHTFUL TREAT!!
How quick & easy. I know those won’t last here.
I can’t wait to make these my daughter has a birthday
Party on Saturday and I wanted to take
something different this sounds perfect.!
I made these for a party tonight and they are terrific! Set up really quickly and a snap to put together for a quick party dessert! So excited for everyone to try them!
Made the cheesecake part according to the directions on the box (30 seconds on low, 3 minutes on medium). Topping came out very thick, not at all pourable. Left in the fridge for several hours and the filling did not seem to set up, still very gooey… good, but gooey.
What did I do?????