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
Scale
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
