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Chocolate Peanut Butter Mini Cheesecakes

Delight in these bite-sized mini cheesecakes that combine rich chocolate and creamy peanut butter for a scrumptious dessert experience.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 mini cheesecakes
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup chocolate cookie crumbs
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
For the filling
  • 16 ounces cream cheese, softened Make sure it's at room temperature.
  • ½ cup granulated sugar
  • ½ cup creamy peanut butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • a pinch salt
For the toppings
  • melted chocolate for drizzling
  • crushed peanuts
  • whipped cream (optional)

Method
 

Prepare the Crust
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Mix well until fully combined.
  3. Press the crust mixture firmly into the bottom of mini cheesecake pans or cupcake liners. Make sure it’s evenly spread. Bake for 10 minutes and allow to cool.
Make the Filling
  1. In a medium bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
  2. Add the sugar and peanut butter and mix until well combined, about 2 minutes.
  3. Beat in the eggs one at a time, followed by the vanilla extract and salt. Mix until fully combined.
Bake the Cheesecakes
  1. Pour the peanut butter cheesecake filling over the cooled crust in each mini cheesecake mold.
  2. Bake in the oven for 18-20 minutes until the edges are set but the center is still slightly jiggly.
  3. Let them cool at room temperature and then refrigerate for at least 3 hours or until completely chilled.
Add Toppings and Serve
  1. Before serving, drizzle the mini cheesecakes with melted chocolate, sprinkle crushed peanuts, and add whipped cream if desired.

Notes

Ensure cream cheese is at room temperature for a smoother filling. Avoid overmixing after adding eggs to prevent cracks in the cheesecakes. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.