Sunday, August 14, 2016

Sweet Tooth Sundays - Reeses Peanut Butter Cup Cheesecake Cups


It's time for another Sweet Tooth Sunday!! It's been a while since I posted a treat recipe and since I strongly believe that life is about balance, I thought that I would share a great one with you. Today I am revisiting an old recipe that I worked up over a year ago, Reece's Peanut Butter Cup Cheesecake Cups. It is a bit of a mouthful to say, but these are a real treat for your tastebuds! 

My obsession with peanut butter and chocolate started around high school. Peanut Butter Cups and Peanut Butter M&Ms were really hard to find, so to get them I had to go to a specialty lolly shop in Invercargill (about 2.5 hours from where I grew up). We were only down there about twice a year, so I always had to ration out my peanut butter flavoured treats. Over time, they have become far more easy to get, but it still hasn't dulled the appeal for me. Since Reece's cups are probably my favourite sweet thing, I definitely needed to use them in a recipe.

For a lot of recipes, I would say that you can get away with substitutions and often it is a great way to discover a great new ingredient or flavour combination. This is not one of those recipes. These really do need to be made with Reeses cups. They may not exactly be the healthiest thing, but there is really no substitute for them. 

So embrace a balanced lifestyle and get into these cheesecake cups with gusto!

(Serves 4)

Ingredients
100g plain biscuits (I use wine biscuits)
2 Tbsp butter, melted
250g cream cheese
2 Tbsp coconut oil
3 Tbsp Peanut Butter
4 Tbsp Rice Malt Syrup (or another liquid sweetener)
4 Reeces Cups, roughly chopped + 2 more Reeces Cups to decorate
1/2 cup cream, whipped


You will need 4 small jars, drinking glasses, or ramekins.

Place the biscuits in a bag (an old bread bag is great) and bash them will a rolling pin until they are in fine crumbs. Alternatively, place in a food processor and pulse until it is in fine crumbs.

Mix the biscuits crumbs with the melted butter, divide equally amongst the glasses and push down.

In a food processor, add the cream cheese, coconut oil, peanut butter, rice malt syrup and 4 of the peanut butter cups. Process until combined (you may want some chunks of peanut butter cups. Add the whipped cream and fold through the cream cheese mixture.

Spoon the mixture evenly between the jars, then place in the fridge to set.

To serve, cut the remaining 2 Reeces cups into pieces and sprinkle on the top of each jar.

Enjoy xx

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