Hope everyone had a great Easter weekend. We had a fabulous time with family and friends, and experienced more excitement than usual when the earthquake shook the ground on Easter afternoon. Several seconds into it I realized this was more than our typical So Cal quake. All of the kids were in the front yard playing, and I ran out expecting them to be in a state of panic. They were down the street running in what seemed to be a race of some sort, clearly oblivious that the pavement was literally was rolling beneath them. It was one of the strangest things I’ve ever seen. 

Things are calm again are we’re easing into our Spring Break, enjoying having absolutely no schedule.  Of all the treats I baked for the weekend’s festivities, these were my favorite and they went fast too.  I’ve seen so many cute nest treat variations, but hadn’t seen any mini cheesecake nests. I love my mini-cheesecake pan, and  had a bit of a cheesecake craving. Mini desserts are the way to go, especially during pre-bathing suit season. People may hold back and resist the entire slice of cheesecake, but not these little desserts. They’re just enough to satisfy a sweet tooth.

These little babies start with a traditional graham cracker crumb crust. An Oreo crust would be a great variation. On top of the crust is a sweet peanut butter filling similar to the filling in a Reese’s peanut butter cup. The peanut butter filling is topped with a layer of creamy cheesecake with chunks of Reese’s folded in. It is heavenly biting into one of these. I grated up a Hershey’s chocolate bar and sprinkled it in the centers for the nests, and then filled the nests with Cadbury Chocolate mini eggs. By the time I got to the store, those Evil Reese’s Pieces eggs were all snatched up. Next year, I’ll have to act fast! But don’t think for a minute that this is an Easter only treat. Skip the nests and drizzle some chocolate sauce on top and it’s the perfect dessert for any occasion.  I can’t wait to make these again, and next time will have to hide a few!

Peanut Butter Cup   Cheesecake Bites

Printable Recipe

(Makes 24 mini cheesecakes)

Crust
1 1/4 cup graham cracker crumbs
1/4 cup sugar
1/2 stick butter                                                                                                                                                                                                                                                                                      Peanut Butter Mixture
1/2 cup peanut butter
2/3 cup powdered sugar
1/4 cup brown sugar 

Cheese Filling
1 8-oz pkg cream cheese
½  cup sugar
1 TBL lemon juice
1 tsp vanilla
1 large eggs
6 Reese’s Peanut Butter Cups

Directions
Preheat oven to 325 degrees.
Mix graham cracker or sugar cookie crumbs with sugar and melted butter and press into a 9-inch glass pie pan or mini cheesecake pan. Bake 8 minutes. Preheat oven to 350 degrees.
For peanut butter mixture, using a fork cut in powdered sugar with peanut butter until balls form. Cut in brown sugar. Pour over crust.
For cheese filling mix softened cream cheese with sugar, lemon juice, vanilla and eggs. Beat 5 minutes. Break up peanut butter cups into large chunks and fold into cheese mixture. Pour over peanut butter crumble mixture and garnish with remaining crumble mixture. Bake for 20-25 minutes. Cool and refrigerate.

 Garnish with grated chocolate bar and chocolate eggs.