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!
O.M.G. and WOW!!!!! The only appropriate comment along with a “thank you” for coming up with this amazing dish!
Reeces + cheesecake, OMG!!! Just pinned!
Wuh? I think I’m in love! Nom nom nom!
Annamaria
I cannot wait to make this for Christmas Eve! Silly question, do you put toppings on before you refridgerate or when you’re ready to serve?
Before..that way they can set up!
No such thing as a silly question! 
Oops, just in case there is confusion, by “toppings” in this question I thought you meant the no-bake cheesecake topping?! If you meant the crumb topping, that would be as the directions state: after the cheesecake has been chilling on the Reese’s for at least an hour in the frige..then top away!
How many Reese cups did you need?? I am so making these tomorrow!
It’s one cup per each one! So just fill your cupcake tin with as many as you’d like!
What topping is mixed with the mini chocolate chips to place on top of the cheesecake mix? Is it the graham cracker bottom crumbled up?
What’s that other crumbly stuff that you put on the top besides mini-chocolate chips?
How many graham crackers do you crush for the topping? Do you just mix them with the 1 cup of chocolate chips and sprinkle it on top?
How do you make the topping? They look so beautiful and delicious..
How many calories per serving?
I just tried these tonight! They may not have turned out as pretty as yours, but they were darn good!
It’s all about the taste..so happy you enjoyed them!
This is genius! I’m very sad to have developed an allergy to peanut butter.
I’ll make it for my kids.
For those who are going to make this, don’t bother to buy graham crackers as the no-bake cheesecake already has a bag of broken up graham cracker crumbs that come in the box. Otherwise, a genius recipe! So simple and delicious.
Do you put the graham cracker crumbs & choc. chips on AFTER they’ve been in the fridge an hour?? Or before??
After!
In my original answer above I misunderstood and thought they were reffering to the Cheesecake topping. They meant the crumb topping and that will go on as the directions state: after the no-bake cheesecake has set up for at least an hour in the fridge…sorry for the confusion!
How many did the above quantity make? Did you use a 12 or 24 count muffin pan?
I used 12.
Have you ever done the little mini cups with little Reece’s . Thought it would be good for a shower.
I haven’t, but that sounds so cute!!
Boy are my threes sons and threes grandsons going to love these! Thank you!
[...] having to go through too much trouble. This little recipe was perfect for that task. I found it on Oh, Bite It through Pinterest. Be sure to check out the other recipes found [...]
Can you use the premade cheesecake filling you can buy in the refrigerated section?
Yes..even better!
Can these be frozen?
Hmmm..not sure on that?!
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.
[...] So simple! I love this idea. You could use it with any of your favorite no-bake cheesecake recipes You can find complete instructions over at Oh, Bite It! [...]
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.
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!
[...] Reese's bottom (no bake) mini cheesecakes. link: http://www.ohbiteit.com/2012/11/reeses-bottom-cheesecake.html [...]
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!
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 haour…! 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!
[...] Favorite No-Bake Treat: Reese’s-Bottomed Cheesecake [...]
After the cheesecakes are chilled and the topping on, can you leave at room temperature? And how long?
Treat them as you would cheesecake!
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I CAN’T WAIT TO MAKE THIS DELIGHTFUL TREAT!!