Chocolate Peanut Butter Mini Cheesecakes

Um, guess what I just discovered? These Chocolate Peanut Butter Mini Cheesecakes are the yummiest treats ever. I really want to share them with you right now. They are so easy to make, oh my! The chocolate and peanut butter melt in your mouth. I can’t stop snacking on them. They are creamy and super sweet. My family begs for them every day. I feel happy when I see them on the table. So, do you want to join me? Grab your simple ingredients and let’s bake. We can share them with all our friends!

Why You’ll Love This Recipe

• Perfect Flavor Balance: The combination of chocolate and peanut butter creates a smooth, rich dessert that isn’t overly sweet.
• Individual Portions: These mini cheesecakes are easy to serve and make a great dessert for parties or small gatherings.
• Make-Ahead Friendly: Prepare them in advance and refrigerate until ready to serve.
• No Fancy Tools Needed: Simple ingredients and basic kitchen tools come together for a professional-looking treat.
• Freezer-Friendly: You can freeze them for later, making them ideal for meal prepping desserts.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 30 minutes
Cook Time: 20 minutes
Chill Time: 3 hours (minimum)
Total Time: About 4 hours (including chilling)

Servings:
This recipe makes 12 mini cheesecakes—perfect for a small crowd. Want to serve more? You can double the recipe and use a second muffin pan.

Difficulty:
Easy. Simple steps, ideal for beginners and experienced bakers alike.

Required Kitchen Tools

To prepare these mini cheesecakes, make sure you have the following tools ready:

• 12-cup Muffin Pan: Essential for baking individual cheesecakes.
• Paper Liners: For easy removal and serving.
• Food Processor (or Rolling Pin and Bag): For crushing graham crackers.
• Mixing Bowls: One large for filling, one small for crust.
• Electric Hand Mixer or Stand Mixer: To ensure a smooth, lump-free batter.
• Small Saucepan: Needed to prepare the ganache topping.
• Spatula: For mixing and scraping the bowl.
• Spoon or Measuring Cup: To press crust into muffin liners.

Ingredients for Chocolate Peanut Butter Mini Cheesecakes

Here’s what you’ll need to make these rich, creamy mini cheesecakes. (Exact measurements are listed in the recipe card below.)

For the Crust:

• Chocolate Graham Crackers (or chocolate cookies): Crushed finely for the base.
• Unsalted Butter: Melted to bind the crust.
• Granulated Sugar: To add a slight sweetness and help the crust set.

For the Peanut Butter Cheesecake Filling:

• Cream Cheese (full-fat, softened): The base for a smooth, rich filling.
• Peanut Butter (creamy, unsweetened): Adds depth and flavor without extra sugar.
• Powdered Sugar: Dissolves easily into the filling for sweetness.
• Vanilla Extract: For flavor balance.
• Eggs (room temperature): Help bind the filling and give it structure.

For the Chocolate Ganache Topping:

• Semi-Sweet Chocolate (chopped or chips): Smooth, rich chocolate topping.
• Heavy Cream: To create a silky ganache texture.
• Peanuts (optional, chopped): For garnish and a little crunch.

Variations for Chocolate Peanut Butter Mini Cheesecakes

• Add Sea Salt: Sprinkle a bit of flaky sea salt over the ganache for a salty-sweet combination.
• Use Milk Chocolate: If you prefer a sweeter topping, swap semi-sweet for milk chocolate.
• Add Crunch to the Crust: Stir crushed peanuts or pretzels into the crust mixture for texture.
• Swirl Chocolate: Before baking, swirl melted chocolate into the peanut butter filling for a marbled look.
• Top with Whipped Cream: Add a dollop of lightly sweetened whipped cream for extra indulgence.

How to Make Chocolate Peanut Butter Mini Cheesecakes — Step-by-Step Instructions

1. Prepare the Crust

a. Preheat and Prep:

• Preheat your oven to 325°F (163°C).
• Line a 12-cup muffin pan with paper liners. Set aside.

b. Make the Crust:

• In a medium bowl, combine crushed chocolate graham crackers, melted butter, and granulated sugar. Stir until the mixture looks like wet sand.

c. Press the Crust:

• Spoon about 1 tablespoon of crust mixture into each muffin liner.
• Use the back of a spoon or a small measuring cup to press it firmly and evenly into the bottom.
• Bake crusts for 5 minutes, then remove from oven and let them cool slightly while you prepare the filling.

2. Make the Peanut Butter Cheesecake Filling

a. Beat Cream Cheese and Peanut Butter:

• In a large mixing bowl, use a hand mixer or stand mixer to beat the softened cream cheese and peanut butter together on medium speed until completely smooth, about 2-3 minutes.

b. Add Powdered Sugar and Vanilla:

• Add powdered sugar and vanilla extract, and mix until fully combined and creamy.

c. Add Eggs:

• One at a time, add the eggs, mixing on low speed after each addition until just combined.
• Be careful not to overmix—this helps prevent cracks while baking.

3. Fill and Bake

a. Fill Muffin Liners:

• Evenly divide the cheesecake batter among the 12 muffin cups, filling each about 3/4 full.

b. Bake:

• Bake in the preheated oven for 16-18 minutes, or until the centers are just set and slightly jiggly (they will firm up as they cool).

c. Cool:

• Remove from oven and let the cheesecakes cool in the pan for 15 minutes.
• Then transfer them to a wire rack and cool to room temperature.

4. Chill Cheesecakes

• Once cooled to room temperature, place the cheesecakes in the refrigerator and chill for at least 3 hours, or until fully set and firm.

5. Make the Chocolate Ganache Topping

a. Heat the Cream:

• In a small saucepan, gently heat the heavy cream over medium-low heat until it just begins to simmer — do not let it boil.

b. Add the Chocolate:

• Remove the saucepan from heat.
• Add the chopped semi-sweet chocolate (or chips) to the hot cream.
• Let sit for 2-3 minutes to soften, then stir slowly until smooth and glossy.

c. Cool Slightly:

• Let the ganache cool for about 5 minutes, so it thickens slightly but is still pourable.

6. Top the Cheesecakes

a. Spoon the Ganache:

• Once the mini cheesecakes are fully chilled and set, spoon about 1 tablespoon of ganache over each cheesecake.
• Use the back of a spoon to gently spread it to the edges.

b. Add Garnish (Optional):

• While the ganache is still soft, sprinkle chopped peanuts on top for added texture and a hint of saltiness.
• You can also add a drizzle of melted peanut butter if you want a decorative swirl effect.

Serving and Decoration

How to Serve Chocolate Peanut Butter Mini Cheesecakes

These cheesecakes are rich enough to serve on their own, but here are some simple ways to elevate them:

• With Fresh Fruit: Serve with sliced strawberries or bananas for a refreshing contrast.
• Whipped Cream: Add a small dollop of unsweetened or lightly sweetened whipped cream for a light finish.
• Dusting of Cocoa Powder: Lightly dust the tops with cocoa powder for a polished look.
• Mini Dessert Board: Arrange them with other mini treats like chocolate truffles or peanut butter cups for a dessert platter.

Storing Chocolate Peanut Butter Mini Cheesecakes

Refrigerator:

• Store the cheesecakes in an airtight container in the refrigerator for up to 4-5 days.
• Keep them covered to prevent them from absorbing other flavors from the fridge.

Freezer (Optional):

• These mini cheesecakes freeze well!
• Place them on a baking sheet to freeze until solid, then transfer to a freezer-safe container or bag.
• Store for up to 2 months.
• To serve, thaw in the refrigerator overnight.

Nutrition Information

Here’s an approximate nutrition breakdown per cheesecake (without optional toppings like peanuts).

Nutrient	Amount per Serving
Calories	310
Total Fat	23g
Saturated Fat	12g
Carbohydrates	22g
Sugar	16g
Protein	7g
Fiber	2g
Sodium	140mg

Note: Nutrition facts are estimates based on typical ingredients.

Chocolate Peanut Butter Cheesecakes FAQs

Can I use natural peanut butter?

For best texture, use creamy stabilized peanut butter (like Jif or Skippy). Natural peanut butter may cause the filling to separate.

How do I prevent cracks in mini cheesecakes?

Avoid over-mixing the batter, and do not overbake. It’s okay if the centers are slightly jiggly—they’ll firm up as they cool.

Can I make this recipe ahead of time?

Yes! These are great make-ahead desserts. Prepare them a day before serving for easy hosting.

What can I use instead of chocolate graham crackers?

You can substitute with regular graham crackers, Oreos (without filling), or any crisp chocolate cookie you like.

Conclusion

Chocolate Peanut Butter Mini Cheesecakes are a delightful, easy-to-make dessert that brings together two favorite flavors. Whether for a party or just a treat at home, they offer the perfect bite-sized indulgence.