If you’re a peanut butter lover with a soft spot for creamy, dreamy desserts, then this Mini Peanut Butter Cheesecakes Recipe is going to rock your world. These little beauties combine the rich tang of cheesecake with the nutty warmth of peanut butter, all nestled on a chocolate graham cracker crust that’s just the right amount of crunchy. Perfectly portioned for sharing or indulging solo, these mini treats are fuss-free yet packed with flavor, making them a standout at any gathering or a delightful personal treat.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward peanut butter perfection. Each component plays a crucial role in creating the luscious texture, balanced sweetness, and irresistible flavor that define this Mini Peanut Butter Cheesecakes Recipe.
- 1 ½ Cups chocolate graham cracker crumbs: Provides a rich, chocolaty, and crunchy base that complements the peanut butter filling.
- 2 Tablespoons sugar: Adds just enough sweetness to the crust to balance the tartness of the cream cheese.
- ¼ Cup unsalted butter, melted: Binds the graham cracker crumbs, creating a sturdy crust.
- 2 8oz packages cream cheese, softened: The creamy, dreamy core of any cheesecake that lends a smooth texture.
- ½ Cup sugar: Sweetens the cheesecake filling without overpowering the peanut butter flavor.
- 2 large eggs: Helps set the cheesecake, giving it structure and richness.
- ½ Cup creamy peanut butter: Infuses the cheesecake with a luscious nutty flavor and silky texture.
- 1 teaspoon pure vanilla extract: Enhances all the flavors with warm, aromatic notes.
- ½ Cup semi-sweet chocolate chips: Adds bursts of chocolate within the cheesecake for extra indulgence.
- 4 Tablespoons creamy peanut butter (for topping): Creates a decadent, creamy swirl atop each mini cheesecake.
- 2 Tablespoons coconut oil: Helps melt and blend the peanut butter topping smoothly.
- 1 Cup heavy whipping cream: Whipped to add airy richness and a velvety finish.
- 2 Tablespoons Hershey cocoa powder: Adds a hint of rich chocolate flavor to the whipped cream topping.
- ½ Cup powdered sugar: Sweetens the whipped cream to perfect balance.
- ¼ Cup mini chocolate chips: Sprinkled for texture and pretty garnish.
- 8 mini Reese’s peanut butter cups: The ultimate peanut butter-chocolate combo for a show-stopping topping.
How to Make Mini Peanut Butter Cheesecakes Recipe
Step 1: Prepare Your Base
Start by preheating your oven to 350 degrees Fahrenheit and lining a cupcake pan with 12 liners. This sets the stage for your mini masterpieces. Then, mix together the chocolate graham cracker crumbs with sugar and melted butter to form a crumbly, sandlike mixture that will become your crust. Press about a tablespoon of this mixture firmly into the bottom of each cupcake liner using a flat-bottomed cup or your fingers, creating an even base that will crisp up beautifully in the oven. Set this aside while you prepare the cheesecake filling.
Step 2: Make the Creamy Filling
In a large bowl, beat the softened cream cheese until it’s perfectly smooth and fluffy—this step is key to a silky cheesecake texture. Gradually add the sugar, beating until fully incorporated. Then, add the eggs one at a time, mixing well after each addition to ensure the batter is luscious and smooth. Stir in the creamy peanut butter and vanilla extract, blending until the mixture is uniform and deeply flavorful. Now, gently fold in the semi-sweet chocolate chips to add delightful pockets of melted chocolate in every bite.
Step 3: Bake to Perfection
Divide the cheesecake batter evenly on top of the prepared crusts, filling each cupcake liner almost to the top. Bake in your preheated oven for about 18 minutes. The centers should be just set but still slightly jiggly; overbaking can lead to cracks. Once done, remove the pan from the oven and allow the cheesecakes to cool to room temperature before chilling in the refrigerator for at least 2 hours to set completely.
Step 4: Prepare the Peanut Butter Whipped Topping
While your cheesecakes chill, it’s time to whip up the irresistible peanut butter topping. Melt together 4 tablespoons of creamy peanut butter and 2 tablespoons of coconut oil until smooth and glossy. In a separate bowl, whip the heavy cream with the cocoa powder and powdered sugar until soft peaks form. Gently fold the melted peanut butter mixture into the whipped cream for a light, airy, and peanut-buttery frosting that will crown your mini cheesecakes spectacularly.
Step 5: Assemble and Decorate
Once the cheesecakes are chilled firm, pipe or spoon the peanut butter whipped topping generously over each one. Sprinkle mini chocolate chips on top for a little crunch and visual appeal. Finally, place a mini Reese’s peanut butter cup on each cheesecake for that iconic peanut butter and chocolate treat. Refrigerate again briefly if needed to allow the toppings to set before serving.
How to Serve Mini Peanut Butter Cheesecakes Recipe
Garnishes
Garnishing is where your mini peanut butter cheesecakes can truly shine. Beyond the mini Reese’s cups and chocolate chips, consider adding crushed peanuts for crunch or a drizzle of warm chocolate sauce to intensify the chocolate-peanut butter dance. A light dusting of cocoa powder or a few shaved chocolate curls can also elevate the visual appeal while complementing the flavors.
Side Dishes
These mini cheesecakes are decadent enough to stand on their own, but if you want to round out your dessert experience, serve them alongside fresh berries like raspberries or strawberries. Their tartness cuts through the richness beautifully. A scoop of vanilla bean ice cream or a dollop of salted caramel sauce on the side can also add exciting layers of flavor and texture.
Creative Ways to Present
Think beyond the cupcake liners for a party presentation—try removing the liners and placing the cheesecakes on a decorated platter with edible flowers or serve them in mini glass jars to make each portion look special. For gift-giving, arrange them in a pretty box lined with parchment paper for a stunning homemade treat that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
These mini peanut butter cheesecakes keep beautifully in an airtight container in the refrigerator for up to 4 days. Because of their size, they are perfect for portion control and snacking anytime without drying out or losing flavor.
Freezing
If you want to save these delights for later, they freeze very well. Freeze the cheesecakes on a tray first to keep their shape, then transfer them to a sealed container or freezer bag. They’ll stay fresh for up to 2 months. Thaw overnight in the fridge before serving to retain their creamy texture.
Reheating
Since these are best served cold, reheating isn’t recommended. However, if you prefer, you can let them sit at room temperature for about 10-15 minutes before enjoying to soften the texture slightly without melting the topping.
FAQs
Can I use crunchy peanut butter instead of creamy?
You absolutely can! Using crunchy peanut butter will add an extra bit of texture to the filling, giving small nutty bites in every forkful, which some people love in their peanut butter cheesecakes.
Do I have to use mini Reese’s peanut butter cups for the topping?
Not at all. While they’re a classic match, you can swap them for chopped full-size peanut butter cups, peanut butter chips, or even a drizzle of peanut butter sauce to customize the topping to your taste.
Is there a way to make these gluten-free?
Yes! Simply substitute the chocolate graham cracker crumbs with a gluten-free graham cracker or cookie crumb and make sure all other ingredients are certified gluten-free to keep everyone happy and safe.
Can I double this recipe for a larger batch?
Definitely. This Mini Peanut Butter Cheesecakes Recipe scales up easily—just grab extra cupcake liners and baking pans to accommodate the increased quantity. Baking times may need a slight adjustment depending on your oven and pan size.
How can I prevent cracks in the cheesecake filling?
To avoid cracks, make sure your cream cheese is fully softened before mixing and don’t overbeat the batter. Also, bake just until the centers are set but still slightly jiggly. Cooling gradually and refrigerating thoroughly will help maintain a smooth surface.
Final Thoughts
Making this Mini Peanut Butter Cheesecakes Recipe is like gifting yourself a little jar of joy—bite-sized, luscious, and bursting with flavor in every forkful. Whether you’re treating guests, celebrating a special occasion, or simply satisfying that peanut butter craving, these tiny treasures deliver big on taste. Go ahead and dive in; I promise you’ll find yourself making them again and again!
Print
Mini Peanut Butter Cheesecakes Recipe
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 2 hours 38 minutes (including chilling time)
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Mini Peanut Butter Cheesecakes combine the rich, creamy tang of classic cheesecake with the indulgent flavors of peanut butter and chocolate. Perfectly portioned in cupcake liners with a chocolate graham cracker crust, each bite offers a smooth, velvety texture complemented by a luscious chocolate-peanut butter ganache and delightful toppings, making them an irresistible treat for dessert lovers.
Ingredients
Crust
- 1 ½ Cups chocolate graham cracker crumbs
- 2 Tablespoons sugar
- ¼ Cup unsalted butter, melted
Filling
- 2 (8oz) packages cream cheese, softened
- ½ Cup sugar
- 2 large eggs
- ½ Cup creamy peanut butter
- 1 teaspoon pure vanilla extract
- ½ Cup semi-sweet chocolate chips
Ganache & Topping
- 4 Tablespoons creamy peanut butter
- 2 Tablespoons coconut oil
- 1 Cup heavy whipping cream
- 2 Tablespoons Hershey cocoa powder
- ½ Cup powdered sugar
- ¼ Cup mini chocolate chips
- 8 mini Reese’s peanut butter cups
Instructions
- Prepare Pan and Crust: Preheat your oven to 350 degrees Fahrenheit and line a cupcake pan with liners. In a medium bowl, combine the chocolate graham cracker crumbs and 2 tablespoons sugar. Stir in the melted butter gently until the mixture resembles wet sand. Using a tablespoon, scoop about 1 tablespoon of this crust mixture into each cupcake liner and press down firmly with a flat-bottomed cup to create an even, flat layer. Set aside.
- Make Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with ½ cup sugar until smooth and creamy. Add in the eggs one at a time, fully incorporating after each addition. Mix in the ½ cup creamy peanut butter and vanilla extract until the batter is uniform. Fold in the semi-sweet chocolate chips carefully to distribute evenly.
- Assemble and Bake Cheesecakes: Pour the cheesecake filling evenly over the prepared crusts in the cupcake liners, filling each almost to the top. Bake in the preheated oven for about 18 minutes or until the centers are just set but still slightly jiggly. Remove from oven and let cool completely at room temperature, then refrigerate for at least 2 hours to fully set.
- Prepare Peanut Butter Ganache: In a small saucepan over low heat, combine the 4 tablespoons creamy peanut butter and 2 tablespoons coconut oil. Stir until melted and smooth. In a separate bowl, whip the heavy cream with the cocoa powder and powdered sugar until soft peaks form. Gently fold the peanut butter mixture into the whipped cream until well combined and smooth.
- Decorate Mini Cheesecakes: Once the cheesecakes are chilled, top each with a generous dollop of the peanut butter ganache. Sprinkle mini chocolate chips on top for added texture and visual appeal. Garnish each cheesecake with half a mini Reese’s peanut butter cup for an extra decadent touch.
- Serve: Keep the mini cheesecakes refrigerated until ready to serve. They make an excellent dessert for parties, special occasions, or any time you want a rich and delightful treat.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the cheesecake filling.
- Press the crust firmly to prevent it from crumbling when eating.
- Do not overbake the cheesecakes; they will firm up as they cool.
- For best flavor, chill the cheesecakes overnight to allow the flavors to meld.
- You can substitute the mini Reese’s cups with chopped peanuts or chocolate shavings as preferred.
