Chocolate Peanut Butter Mini Cheesecakes Recipe
Imagine the perfect marriage of chocolate, peanut butter, and silky cheesecake—Chocolate Peanut Butter Mini Cheesecakes deliver exactly that in a bite-sized treat. Each little cheesecake packs a punch of creamy peanut butter goodness atop a rich chocolate cookie crust, is finished with a lush chocolate ganache, and can be easily dressed up for any occasion. These are the kind of treats you’ll want to share… but might just end up keeping for yourself!
Ingredients You’ll Need
Gather your ingredients and get ready to savor every element of this delightful dessert. Every item on the list serves a purpose: some bring creaminess, some add the essential chocolate snap, and others offer rich flavor or a playful crunch.
- Chocolate cookie crumbs: Use chocolate sandwich cookies (like Oreo) without the filling for an extra-intense base that holds together beautifully.
- Melted butter: This helps bind the crumbs and gives the crust that perfect, rich texture.
- Cream cheese (softened): For the ultimate creamy, smooth cheesecake filling, ensure your cream cheese is at room temperature.
- Creamy peanut butter: Provides irresistible peanut butter flavor and helps achieve that luscious texture everyone loves.
- Granulated sugar: Just the right sweetness to balance the tanginess of cream cheese and peanut butter’s savory notes.
- Large egg: Adds structure and stability to the cheesecake filling so each bite is perfectly set.
- Sour cream: The secret to that extra silky-smooth and luxurious texture.
- Vanilla extract: Enhances all the flavors without overpowering—don’t skip it!
- Semi-sweet chocolate chips: These melt into a dreamy topping that pairs perfectly with peanut butter.
- Heavy cream: Ensures your chocolate ganache is glossy, pourable, and ultra-rich.
- Chopped peanuts or mini peanut butter cups (optional): For a fun and crunchy finishing touch that adds just the right flair.
How to Make Chocolate Peanut Butter Mini Cheesecakes
Step 1: Prepare Your Muffin Tin
Start by preheating your oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners—this makes for easy removal and a cute presentation! Just a few minutes of prep now will make your life so much easier later.
Step 2: Make the Chocolate Cookie Crust
In a small bowl, combine the chocolate cookie crumbs and melted butter, stirring until every crumb looks evenly drenched and glossy. Spoon about a tablespoon of this mixture into each lined muffin cup, then press it down firmly (the base of a shot glass works wonders). Bake these for 5 minutes—this locks in a crunchy, chocolatey base that holds up beautifully under the creamy filling. Let them cool slightly before you add anything on top.
Step 3: Mix Up the Creamy Peanut Butter Filling
In a medium bowl, beat together the softened cream cheese, creamy peanut butter, and sugar until the mixture is completely smooth and fluffy. Add the egg, then the sour cream and vanilla extract, mixing gently just until everything is combined (over-mixing can lead to cracks, and we want that irresistible, smooth cheesecake finish).
Step 4: Fill, Bake, and Cool
Divide the filling evenly among the prepared crusts, smoothing out the tops with a spoon. Bake for 15 to 18 minutes—keep an eye out for the subtle signs of doneness: the centers should be set but with a hint of jiggle when gently shaken. Let your mini cheesecakes cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely. Once they’ve cooled down, pop them in the fridge and chill for at least 2 hours; this resting time helps the flavor deepen and the texture set up.
Step 5: Top with Chocolate Ganache
Melt the chocolate chips and heavy cream together in a microwave-safe bowl, zapping in 20-second bursts and stirring until you have a glossy, silky sauce. Drizzle or spoon this luscious chocolate topping onto your chilled cheesecakes—don’t worry about perfecting the look, rustic swirls just make them more inviting. If you’re feeling fancy, sprinkle on chopped peanuts or some mini peanut butter cups for a playful and delicious finish.
How to Serve Chocolate Peanut Butter Mini Cheesecakes
Garnishes
Let your creativity shine: a sprinkle of chopped roasted peanuts adds a satisfying crunch and eye-catching texture, while mini peanut butter cups perched on top create an irresistible, dessert-inviting look. A drizzle of extra chocolate or even a pinch of flaky sea salt can take things up a notch. With these little touches, every Chocolate Peanut Butter Mini Cheesecake looks straight out of a bakery window.
Side Dishes
These little cheesecakes are rich and decadent, so keeping the sides light and fresh works beautifully. Pair them with fresh berries, a bright fruit salad, or even some sliced apples if you’re serving for brunch or a holiday spread. The juiciness and vibrancy of fruit contrast nicely with the creamy peanut butter and deep chocolate notes.
Creative Ways to Present
Try arranging the mini cheesecakes on a tiered stand for a party-perfect dessert table or nestle each into a decorative cupcake wrapper for easy grabbing at potlucks. For special occasions, place each one on a petite dessert plate, add a swirl of whipped cream, and dust the plate with cocoa powder for restaurant-worthy flair. These Chocolate Peanut Butter Mini Cheesecakes shine, however you serve them!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the cheesecakes in an airtight container in the refrigerator for up to four days. Place parchment or wax paper between layers to prevent sticking, and their flavor stays just as perfect as the first day.
Freezing
These mini cheesecakes freeze exceptionally well. Arrange them (topped or plain) on a baking sheet and freeze until solid, then transfer to a zip-top bag or airtight container. When ready to serve, just thaw overnight in the refrigerator. You’ll have make-ahead treats for unexpected guests or sweet cravings!
Reheating
You don’t actually need to reheat these little delights; they’re meant to be served chilled for the best flavor and texture. If you’re craving a warmer touch, just let them rest at room temperature for ten to fifteen minutes for a softer, creamier bite.
FAQs
Can I use natural peanut butter instead of creamy?
Absolutely! Just keep in mind that natural peanut butter tends to be looser and oilier, so give it a good stir and know the filling may be slightly softer—but the classic flavor will still shine.
Do these Chocolate Peanut Butter Mini Cheesecakes work as a gluten-free dessert?
Yes—simply swap the regular chocolate cookie crumbs for your favorite gluten-free chocolate cookies, and you’re in business!
What’s the best way to keep the cheesecakes from cracking?
Avoid over-beating your batter and don’t overbake. Letting the cheesecakes cool gradually in the pan before moving them helps, too. But honestly, if a little crack happens, nobody will even notice under that dreamy chocolate topping!
Can I make a no-bake version of Chocolate Peanut Butter Mini Cheesecakes?
Definitely! Just skip the baking step after you fill your crusts and pop the pan into the freezer for at least two hours. The texture is a bit softer, but they’re still delicious and super quick.
How far in advance can I make these for a party?
You can make Chocolate Peanut Butter Mini Cheesecakes up to four days ahead; just store them chilled and top with ganache the day you plan to serve for maximum freshness and visual wow-factor.
Final Thoughts
This recipe is pure joy for chocolate and peanut butter lovers, and it’s so fun to make and share. Whether you’re testing your baking chops or looking for an easy party hit, Chocolate Peanut Butter Mini Cheesecakes are bound to be the star—so don’t hesitate to give them a try and brighten someone’s day!
Print
Chocolate Peanut Butter Mini Cheesecakes Recipe
- Total Time: 38 minutes (plus chilling)
- Yield: 12 mini cheesecakes 1x
- Diet: Vegetarian
Description
Indulge in these delectable Chocolate Peanut Butter Mini Cheesecakes that are perfect for any occasion. Creamy peanut butter filling nestled on a chocolate cookie crust, topped with a luscious chocolate drizzle – a bite-sized dessert that packs a flavorful punch!
Ingredients
For the crust:
- 1 cup chocolate cookie crumbs (such as Oreo, without filling)
- 3 tablespoons melted butter
For the filling:
- 8 oz (226g) cream cheese, softened
- 1/2 cup creamy peanut butter
- 1/3 cup granulated sugar
- 1 large egg
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
For the topping:
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons heavy cream
- Chopped peanuts or mini peanut butter cups for garnish (optional)
Instructions
- Preheat the oven: Preheat oven to 325°F (165°C) and line a 12-cup muffin tin with paper liners.
- Prepare the crust: Mix chocolate cookie crumbs with melted butter. Press into muffin cups and bake for 5 minutes.
- Make the filling: Beat cream cheese, peanut butter, and sugar until smooth. Add egg, sour cream, and vanilla; mix well. Divide filling among crusts.
- Bake: Bake for 15–18 minutes until set. Cool, then chill for at least 2 hours.
- Prepare the topping: Melt chocolate chips and cream, then drizzle over cheesecakes. Garnish as desired.
Notes
- These cheesecakes store well for up to 4 days in the fridge.
- For a no-bake option, freeze instead of chilling.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 270
- Sugar: 16 g
- Sodium: 140 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 45 mg
