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
Scale
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.
