Mini Chocolate and Peanut Butter Cheesecakes

If you love the combination of rich chocolate and creamy peanut butter, you’re in for a treat! These Mini Chocolate and Peanut Butter Cheesecakes are bite-sized indulgences that are perfect for parties, potlucks, or a sweet after-dinner treat. With a chocolate cookie crust, a luscious peanut butter filling, and a drizzle of chocolate on top, they’re irresistible.

Why You’ll Love These Mini Cheesecakes

These are the perfect balance of sweet, salty, and creamy in every bite! Plus, they’re easy to make, bake quickly, and don’t require slicing or serving fuss.

Reasons to Love This Recipe:

• Perfect Size: Individual servings make them great for sharing or portion control.
• Decadent Layers: Crunchy crust, creamy filling, and rich chocolate drizzle.
• No Special Occasion Needed: Quick and easy enough to make anytime.
• Peanut Butter Lovers’ Dream: Creamy, nutty, and indulgent!

Ingredients You’ll Need

For the Crust:

• Chocolate Cookie Crumbs (1 cup): The base for a crunchy crust.
• Butter (¼ cup, melted): Helps bind the crumbs together.

For the Peanut Butter Cheesecake Filling:

• Cream Cheese (16 oz, softened): The creamy foundation of the cheesecake.
• Peanut Butter (½ cup, creamy): Adds that nutty flavor we all love.
• Granulated Sugar (½ cup): For sweetness.
• Brown Sugar (¼ cup): Adds depth and a caramel-like sweetness.
• Eggs (2 large): For structure.
• Vanilla Extract (1 tsp): Enhances the flavors.
• Heavy Cream (2 tbsp): For an ultra-creamy texture.

For the Chocolate Ganache Topping:

• Semi-Sweet Chocolate Chips (½ cup): For the perfect drizzle.
• Heavy Cream (¼ cup): To create the ganache.
• Chopped Peanuts (optional, for garnish)

Tools You’ll Need

• Muffin tin with liners
• Mixer
• Spatula
• Small saucepan

Let’s Make Mini Chocolate and Peanut Butter Cheesecakes

1. Prepare the Crust
   • Preheat your oven to 325°F (165°C) and line a muffin tin with paper liners.
   • In a bowl, mix the chocolate cookie crumbs and melted butter until combined.
   • Spoon about 1 tablespoon of the crumb mixture into each liner and press firmly to form the crust. Bake for 5 minutes, then let cool.
2. Make the Cheesecake Filling
   • In a large bowl, beat the cream cheese, peanut butter, granulated sugar, and brown sugar until smooth and creamy.
   • Add the eggs one at a time, mixing well after each addition.
   • Mix in the vanilla extract and heavy cream until fully incorporated.
3. Fill and Bake
   • Spoon the peanut butter cheesecake filling over the cooled crusts, filling each liner about ¾ of the way.
   • Bake for 18–20 minutes, or until the centers are set and slightly jiggly.
   • Let the cheesecakes cool at room temperature, then refrigerate for at least 2 hours.
4. Make the Chocolate Ganache
   • In a small saucepan, heat the heavy cream until just simmering. Remove from heat and stir in the chocolate chips until smooth and glossy.
5. Decorate and Garnish
   • Drizzle the chocolate ganache over the chilled cheesecakes. Garnish with chopped peanuts if desired.
6. Chill and Serve
   • Let the ganache set for 15–20 minutes in the fridge before serving.

What to Serve with These Mini Cheesecakes

• Cold Glass of Milk: A classic combo!
• Coffee or Hot Cocoa: For a cozy dessert experience.
• Fresh Berries: Strawberries or raspberries add a refreshing touch.

Tips for the Best Mini Cheesecakes

• Room Temperature Ingredients: Ensures smooth mixing and no lumps.
• Don’t Overbake: The centers should still jiggle slightly—they’ll firm up as they cool.
• Chill Thoroughly: Cheesecakes need time to set for the best texture.

Storing and Freezing

• Refrigerate: Store in an airtight container for up to 5 days.
• Freeze: Wrap individually and freeze for up to 2 months. Thaw in the fridge overnight before serving.

Frequently Asked Questions

• Can I make these without peanut butter?
  Yes! You can leave it out or substitute with Nutella or almond butter.
• Can I use white chocolate instead of ganache?
  Absolutely! White chocolate drizzle would be delicious.
• Do I need a water bath?
  No! The mini size bakes evenly without one.

Conclusion
These Mini Chocolate and Peanut Butter Cheesecakes are pure indulgence in every bite. They’re rich, creamy, and topped with decadent ganache that’s hard to resist. Whether for a special occasion or a weeknight treat, they’ll be a hit with everyone!

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Preparation Time: 15 minutes
Cooking Time: 20 minutes
Chill Time: 2 hours
Cuisine: American

Nutritional Information (Per Serving):
Calories: 320 | Protein: 6g | Carbohydrates: 25g | Fat: 22g | Fiber: 2g | Sodium: 210mg

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