Mini Peanut Butter Cup Cheesecakes with a Pretzel Crust Course

These mini peanut butter cup cheesecakes have a salty pretzel crust and a full-sized peanut butter cup hiding inside!  Highly addictive.

Mini Peanut Butter Cup Cheesecakes with a Pretzel Crust Course

Ingredients
Pretzel Crust
  1. 1 cup of 'pretzel dust' 100g of pretzels ground into crumbs.
  2. 6 tbsp melted butter

Peanut Butter Mini Cheesecakes
  1. 1 block of cream cheese {8 oz} softened to room temperature
  2. 1/3 cup creamy peanut butter at room temperature
  3. 1/4 cup sugar
  4. 1 large egg
  5. 1 teaspoon vanilla extract
  6. 6 tablespoons heavy cream called whipping cream in Canada, the kind in the carton
  7. 12 full-sized Reese's Peanut Butter Cups

Other
  1. 1/2 cup melted peanut butter chips or chocolate chips for drizzling if desired.

Instructions
  • Pre-heat oven to 350°F. Line a standard-sized muffin tray with muffin papers and set aside.
  • Mix together the ground pretzels and the melted butter.
  • Press 1 tablespoon into the bottom of each muffin paper, pat down with your fingers to flatten.
  • In a large bowl, beat together the cream cheese and peanut butter until smooth.
  • Add the sugar and mix until no granules remain.