I hope everyone enjoyed their long holiday weekend! One more supper club related post for ya……
Brittney was in charge of the dessert, and she found a great recipe that didn’t involve baking (we’re all working women and sometimes you need delicious and easy). She came over a little earlier after work to mix everything up and the mini cheesecakes were ready to eat when everyone was ready!
No-Bake Reese Cheesecakes
- 1 box Jello instant no-bake cheesecake mix
- 1 1/2 C milk
- Reese’s peanutbutter cups, 1 per cheesecake
- ~1 C chocolate chips
- ~1 C Graham cracker crumbs (there’s some in the Jello no-bake pack)
Pull out your cupcake pan, and put paper liners in each cup. Unwrap the Reese’s and put them at the bottom of the cupcake liners.
Mix up the cheesecake mix and the milk with an electric mixer for ~3 minutes to get the cheesecake mixed well and thick. Pour the cheesecake mixture over the Reese cup. Put your cupcake pan into the refrigerator and chill for at least an hour.
When you’re ready to serve, take the cups out and sprinkle them with the graham cracker crumbs and chocolate chips!