Mini Reese’s-Oreo Cheesecakes

by Erin

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.

Mini Reeses-Oreo Cheesecakes 2
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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 1

One year ago: Beginner Fondant

Two years ago: Sweet Potato Breakfast Biscuits

Three years ago: Chicken Pot Pie Wellington

Mini Reeses-Oreo Cheesecakes.


Yield: 12 Servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat



  • 12 whole Reese's peanut butter cup creme Oreos


  • 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


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


  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.


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

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

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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angel September 21, 2014 - 12:42 am

Where do I get the cookies at in Washington I’ve never seen those Oreos lol

spiffycookie September 21, 2014 - 9:05 am

I’m not sure where you can get those particular Oreos in your area. I found them at a grocery store called Food Lion here in TN, but you can use any kind of Oreo you like!

JJ - 84thand3rd September 17, 2014 - 8:12 am

I love the insanity of using a whole cookie as the base of a mini cheesecake. Also, peanut butter and chocolate are the things dreams are made of ;D

Amy @ Fearless Homemaker September 16, 2014 - 4:47 pm

Wow, these look INSANELY amazing!!

spiffycookie September 16, 2014 - 5:57 pm

Get to the store and buy some! As good as the peanut butter Oreos.

kelly @ livelovepasta September 16, 2014 - 9:42 am

Welp. These look fab.

claudia lamascolo September 14, 2014 - 5:35 pm

These look fantastic I have to try them soon!

Baby June September 13, 2014 - 5:58 pm

Wow those look amazing! So many layers to love.

William miller September 13, 2014 - 9:14 am

I just recently been diagnosed with type 2 diabetes and can no longer indulge my self in your decadent deserts. I’ve tried sugar free mixes and I hate to say they just plain suck lol. I just can’t get past the taste of Splenda. If you know of any good recipes I would greatly appreciate them.

William miller September 13, 2014 - 9:04 am

In the past I loved your decadent deserts and tried as many as I could and loved them all. But recently I was diagnosed with type 2 diabetes and have been trying to find desert recipes that I can eat and that still taste good but I just can’t get past the taste of Splenda. So Erin if you know of any I would greatly appricate them.


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