Reese’s Peanut Butter Cheesecake Cookie Cups
These Reese’s Peanut Butter Cheesecake Cookie Cups combine soft chocolate chip cookie shells with a fluffy peanut butter cheesecake filling. Each cup is topped with chopped Reese’s Peanut Butter Cups and a drizzle of chocolate syrup for an easy dessert packed with chocolate and peanut butter flavor.
They’re perfect for parties, potlucks, holidays, game-day gatherings, bake sales, or anytime you want a rich individual dessert without preparing a full cheesecake.
Prep Time: 25 minutes
Bake Time: 12–15 minutes
Chill Time: 30 minutes
Total Time: Approximately 1 hour 15 minutes
Servings: 12 cookie cups
Why You’ll Love This Recipe
- Chocolate and peanut butter in every bite
- Soft chocolate chip cookie crust
- Light and creamy cheesecake filling
- Uses convenient refrigerated cookie dough
- Easy to prepare
- Perfect individual portions
- No cheesecake water bath required
- Great for parties and potlucks
- Easy to decorate
- Can be prepared ahead
Ingredients
Chocolate Chip Cookie Cups
- 1 package (16–18 ounces) refrigerated chocolate chip cookie dough
- Nonstick cooking spray
Peanut Butter Cheesecake Filling
- 8 ounces cream cheese, softened
- ¾ cup creamy peanut butter
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups whipped topping, thawed
- Pinch of salt, optional
Topping
- 10–12 Reese’s Peanut Butter Cups, chopped
- ¼ cup chocolate syrup or melted chocolate
- 2 tablespoons creamy peanut butter, melted, optional
- Mini Reese’s Peanut Butter Cups, optional
How to Make Reese’s Cheesecake Cookie Cups
Step 1: Preheat the Oven
Preheat your oven to 350°F.
Lightly coat a standard 12-cup muffin pan with nonstick cooking spray.
Make sure the sides and bottoms are evenly coated so the cookie cups release easily.
Step 2: Portion the Cookie Dough
Divide the refrigerated chocolate chip cookie dough evenly among the muffin cups.
Use approximately 1½–2 tablespoons of dough for each cup.
Roll each portion into a ball before placing it in the pan.
Step 3: Shape the Cookie Cups
Press the cookie dough across the bottom and slightly up the sides of each muffin cup.
You only need to create a shallow indentation at this stage because the centers will be pressed again after baking.
Keep the dough an even thickness so the cups bake consistently.
Step 4: Bake
Bake the cookie cups for approximately 12–15 minutes, or until the edges are golden brown.
The centers will look soft and slightly puffed when they come out of the oven.
Avoid overbaking because the cookie cups will continue cooking in the hot pan.
Step 5: Press the Centers
While the cookies are still warm, use the rounded back of a measuring spoon to press down the center of each cookie.
This creates a well for the peanut butter cheesecake filling.
Press gently so you don’t break through the bottom.
Step 6: Cool in the Pan
Allow the cookie cups to cool in the muffin pan for approximately 15 minutes.
Run a thin knife around the edges, then carefully remove each cup and transfer it to a wire rack.
Let the cups cool completely before adding the filling.
Step 7: Beat the Cream Cheese
Place the softened cream cheese in a large mixing bowl.
Beat it with an electric mixer until smooth and creamy.
Scrape down the sides of the bowl so no lumps remain.
Step 8: Add the Peanut Butter
Add the creamy peanut butter, powdered sugar, vanilla extract, and optional pinch of salt.
Beat until the mixture is smooth, thick, and evenly combined.
Step 9: Fold in the Whipped Topping
Add the thawed whipped topping to the peanut butter mixture.
Fold it in gently with a spatula until no white streaks remain.
Avoid vigorous mixing because it can remove the air from the filling.
Step 10: Fill the Cookie Cups
Transfer the filling to a piping bag fitted with a large star tip.
Pipe a generous swirl of peanut butter cheesecake filling into each cooled cookie cup.
If you don’t have a piping bag, spoon the filling into the cups or use a resealable plastic bag with one corner removed.
Step 11: Add the Reese’s
Sprinkle chopped Reese’s Peanut Butter Cups over the filling.
Press a few larger pieces gently into each cheesecake swirl so they remain in place.
Step 12: Add the Drizzle
Drizzle the cups with chocolate syrup or melted chocolate.
For even more peanut butter flavor, add a second drizzle of melted peanut butter.
Step 13: Chill
Refrigerate the finished cookie cups for at least 30 minutes.
Chilling allows the filling to firm slightly and makes the cups easier to serve.
How to Soften Cream Cheese
For the smoothest filling, allow the cream cheese to sit at room temperature for approximately 30–60 minutes.
If you need to soften it quickly, remove the foil and microwave it in 10-second intervals.
The cream cheese should be soft but not melted. Cold cream cheese can create lumps in the filling.
The Best Peanut Butter to Use
Standard creamy peanut butter provides the smoothest and most stable filling.
Natural peanut butter may separate and make the cheesecake mixture too soft or oily. If you use natural peanut butter, stir it thoroughly and make sure it is not runny.
Crunchy peanut butter can also be used if you want more texture.
Can I Use Homemade Cookie Dough?
Yes. Your favorite homemade chocolate chip cookie dough will work well.
Use enough dough to cover the bottom and lower sides of each muffin cup. A thick cookie dough is best because it holds its shape while baking.
Chill homemade dough for approximately 30 minutes if it feels especially soft.
How to Remove the Cookie Cups Easily
Grease the muffin pan well before adding the dough.
Allow the baked cups to cool for 15 minutes, but don’t leave them in the pan until completely cold. They are easiest to release while they’re still slightly warm.
Run a thin knife around the edges before gently lifting them out.
Can I Use a Mini Muffin Pan?
Yes. Divide the dough among approximately 24 mini muffin cups.
Bake at 350°F for 8–10 minutes and press the centers immediately after baking.
Use finely chopped Reese’s pieces so the topping fits the smaller cups.
How to Melt Peanut Butter for Drizzling
Place two tablespoons of peanut butter in a microwave-safe bowl.
Microwave for approximately 10–15 seconds, then stir until smooth.
Transfer it to a small piping bag or drizzle it over the cookie cups with a spoon.
Topping Ideas
You can finish the cookie cups with:
- Chopped Reese’s Peanut Butter Cups
- Mini peanut butter cups
- Reese’s Pieces
- Chocolate chips
- Peanut butter chips
- Crushed chocolate cookies
- Chocolate ganache
- Caramel sauce
- Chopped roasted peanuts
- Flaky sea salt
Add crunchy toppings shortly before serving for the best texture.
Recipe Variations
Oreo Peanut Butter Cheesecake Cups
Use chocolate sandwich cookie dough or add crushed Oreos to the filling.
Top each cup with chopped Oreos and Reese’s pieces.
Double-Chocolate Reese’s Cups
Replace the chocolate chip cookie dough with chocolate cookie dough.
Finish the cups with chocolate ganache and chopped peanut butter cups.
Reese’s Pieces Cookie Cups
Fold ½ cup Reese’s Pieces into the cookie dough.
Decorate the filling with additional candies.
Chocolate Cheesecake Cups
Add two tablespoons of cocoa powder to the cheesecake filling.
Top with both chocolate and peanut butter drizzle.
Salted Caramel Peanut Butter Cups
Drizzle the finished cups with caramel sauce.
Add a small pinch of flaky sea salt before serving.
No-Peanut Variation
Replace the peanut butter with cookie butter and use chocolate cookies or caramel candies for the topping.
Can I Make Them Ahead?
Yes. The cookie shells can be baked up to 2 days in advance.
Store the empty shells in an airtight container at room temperature.
The cheesecake filling can be prepared one day ahead and refrigerated. For the freshest presentation, fill and decorate the cups on the day you plan to serve them.
Storage
Place the filled cookie cups in a single layer inside an airtight container.
Refrigerate them for up to 4 days.
Because the filling contains cream cheese and whipped topping, the finished cups should not be stored at room temperature for extended periods.
Can You Freeze Them?
Yes. Arrange the finished cookie cups on a baking sheet and freeze until firm.
Transfer them to a freezer-safe container, separating layers with parchment paper.
Freeze for up to 2 months. Thaw them overnight in the refrigerator.
For the best appearance, add the chocolate drizzle and chopped Reese’s after thawing.
Frequently Asked Questions
Do the cookie cups need to be refrigerated?
Yes. Once filled with peanut butter cheesecake, they should be refrigerated.
Can I use homemade whipped cream?
Yes. Beat ¾ cup cold heavy cream with two tablespoons of powdered sugar until stiff peaks form. Use it in place of the whipped topping.
Why did my cookie centers puff up?
Cookie dough naturally rises while baking. Press the centers down with a measuring spoon immediately after removing the pan from the oven.
Why did my cookie cups break?
They may have been removed while too hot or pressed too deeply. Allow them to cool for approximately 15 minutes before taking them from the pan.
Can I use crunchy peanut butter?
Yes. Crunchy peanut butter adds small pieces of peanuts to the filling.
Can I use natural peanut butter?
You can, but it may create a softer filling. Use thick, well-stirred natural peanut butter.
What can replace the whipped topping?
Homemade whipped cream works well. Fold it gently into the peanut butter and cream cheese mixture.
Can I use chocolate cookie dough?
Absolutely. Chocolate cookie dough creates an even richer dessert.
How long can they sit at room temperature?
Serve them within approximately two hours, then return any remaining cups to the refrigerator.
Pro Tips
Use fully softened cream cheese so the cheesecake filling remains smooth and lump-free.
Press the cookie centers while they’re still warm, then allow the shells to cool completely before filling them.
Chill the assembled cups before serving so the filling holds its piped shape. Add plenty of chopped Reese’s and chocolate drizzle just before serving for the best appearance and texture.
Final Thoughts
These Reese’s Peanut Butter Cheesecake Cookie Cups bring together soft chocolate chip cookies, fluffy peanut butter cheesecake, chopped peanut butter cups, and rich chocolate drizzle in one easy individual dessert.
They’re ideal for parties, potlucks, holidays, game nights, or whenever chocolate and peanut butter cravings strike. Prepare them ahead, keep them chilled, and serve them straight from the refrigerator for a simple dessert everyone will enjoy.
