Description

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.

Ingredients

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)

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Instructions

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.
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.
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.
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.
Decorate and Garnish
- Drizzle the chocolate ganache over the chilled cheesecakes. Garnish with chopped peanuts if desired.
Chill and Serve
- Let the ganache set for 15–20 minutes in the fridge before serving.

Notes

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.

Prep Time: 15 minutes
Chill Time: 2 hours
Cook Time: 20 minutes
Cuisine: American