Name: Mini Peanut Butter Cup Cheesecakes Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 2 h 40 min
Cuisine: American
Ingredients: 1 ½ cups (165 g) chocolate graham cracker crumbs; 2 tablespoons granulated sugar; 4 tablespoons unsalted butter, melted; 16 ounces (454 g) cream cheese, room temperature; ½ cup (99 g) granulated sugar; 2 large eggs, room temperature; ½ cup (135 g) creamy peanut butter; 1 teaspoon vanilla extract; ½ cup (85 g) semi-sweet chocolate chips; 3 tablespoons peanut butter; 2 tablespoons coconut oil

Jump to Recipe· 4.2 from 84 reviews

If you have a serious sweet tooth and an everlasting love for peanut butter and chocolate, then you are absolutely going to adore this Mini Peanut Butter Cup Cheesecakes Recipe. These delightful little treats combine the creamy, dreamy texture of cheesecake with the rich flavors of peanut butter and chocolate, all nestled on a buttery, crunchy graham cracker crust. Whether you’re preparing them for a party, a family gathering, or simply to satisfy your own cravings, these mini cheesecakes manage to bring together simple ingredients into a show-stopping bite-sized dessert that everyone will rave about.

Ingredients You’ll Need

The image shows three clear glass containers placed on a white marbled surface. On the left is a large glass measuring cup filled with dark brown chocolate chips, forming one solid layer inside. On the top right is a small glass bowl holding a smooth, thick layer of light brown peanut butter. Below it, on the bottom right, another small glass bowl contains a white, creamy, soft layer of coconut oil. All items are spaced evenly, with no other objects in the scene. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Mini Peanut Butter Cup Cheesecakes Recipe plays an important role in achieving that perfect balance of creamy, sweet, and slightly salty flavors. From the crunchy chocolate graham cracker crust to the rich peanut butter filling and luscious chocolate topping, these ingredients are simple yet essential to get that irresistible taste and texture just right.

Chocolate graham cracker crumbs (1 ½ cups / 165 g): Provides a chocolaty, crunchy base for a sturdy yet tasty crust.
Granulated sugar (2 tablespoons for crust + ½ cup for filling): Adds the necessary sweetness that brightens every bite.
Unsalted butter (4 tablespoons, melted): Binds the crust crumbs together and gives richness.
Cream cheese (16 ounces / 454 g, room temperature): The creamy foundation for the cheesecake filling — make sure it’s softened for smooth mixing.
Large eggs (2, room temperature): Helps set the filling while keeping it silky smooth.
Creamy peanut butter (½ cup / 135 g for filling, plus extra for topping): The star flavor, adding that luscious, nutty richness.
Vanilla extract (1 teaspoon): Brightens and rounds out the peanut butter flavor beautifully.
Semi-sweet chocolate chips (½ cup / 85 g): For a melty, chocolatey topping that perfectly complements the peanut butter.
Coconut oil (2 tablespoons): Helps create a smooth, glossy chocolate topping when melted with peanut butter and chocolate chips.

How to Make Mini Peanut Butter Cup Cheesecakes Recipe

Step 1: Prepare the Graham Cracker Crust

Start by combining the chocolate graham cracker crumbs, 2 tablespoons of sugar, and melted butter in a bowl. Mix until all crumbs are evenly coated and resemble wet sand. Press this mixture firmly into the bottoms of a muffin tin lined with paper liners, creating a compact and even crust layer for each mini cheesecake. The crust acts as a deliciously crisp foundation, providing contrast to the creamy filling.

Step 2: Make the Peanut Butter Cheesecake Filling

In a large bowl, beat the softened cream cheese with ½ cup of sugar until it’s completely smooth and creamy. Add the eggs one at a time, mixing just until incorporated to avoid overbeating. Stir in the creamy peanut butter and vanilla extract until the filling is silky and perfectly blended. This filling is the heart of your Mini Peanut Butter Cup Cheesecakes Recipe—a luscious balance of tangy cream cheese and nutty peanut butter.

Step 3: Assemble and Bake

Carefully spoon the peanut butter cheesecake filling over each crust-lined muffin cup, filling them nearly to the top. Gently tap the pan on your counter to release any air bubbles. Bake at 325°F (163°C) for about 18 to 20 minutes, or until the edges are set but the center still has a slight jiggle. This baking time ensures your minis set beautifully without cracking.

Step 4: Prepare the Chocolate Peanut Butter Topping

While your mini cheesecakes are cooling, melt together the semi-sweet chocolate chips, peanut butter, and coconut oil in a microwave-safe bowl in 20-second intervals, stirring well between each until smooth and glossy. This topping will add a decadent finishing touch to the cheesecakes.

Step 5: Top and Chill

Once the cheesecakes have cooled to room temperature, spoon the chocolate and peanut butter mixture over each mini cheesecake, spreading gently to cover the surface. Refrigerate the cheesecakes for at least 3 hours, or ideally overnight. Chilling is key for the filling to fully set and the flavors to develop.

How to Serve Mini Peanut Butter Cup Cheesecakes Recipe

The image shows two small round layered desserts stacked on top of each other on a wooden surface with a white marbled background. Each dessert has three layers: a bottom dark brown crumbly layer, a thick middle creamy beige layer, and a smooth, glossy milk chocolate layer on top with ruffled edges around the sides. The top dessert has a bite taken out, revealing the soft texture of the middle layer and the crumbly base inside. Some crumbs are scattered on the wooden surface near the desserts. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate these mini cheesecakes even more, sprinkle chopped mini peanut butter cups, crushed peanuts, or a light dusting of cocoa powder on top just before serving. These garnishes not only add texture but also create an inviting look that’s simply irresistible.

Side Dishes

Pair these rich and creamy mini cheesecakes with fresh berries or a tangy berry compote to balance the sweetness and add a refreshing burst. A small scoop of vanilla ice cream or a dollop of whipped cream also makes a perfect companion for those who love an extra indulgence.

Creative Ways to Present

Serve these Mini Peanut Butter Cup Cheesecakes Recipe bites on a decorative platter with colorful napkins or inside pretty paper cups to showcase their charm. For special occasions, drizzle additional melted chocolate or caramel sauce artistically over the platter. They also make delightful party favors when packed in clear mini boxes tied with ribbon.

Make Ahead and Storage

Storing Leftovers

Store any leftover mini cheesecakes covered in an airtight container in the refrigerator for up to 4 days. Keeping them chilled maintains the creamy texture and flavor integrity, so you can enjoy them fresh as if just baked.

Freezing

These mini desserts freeze beautifully. Place them in a single layer on a baking sheet and freeze until solid, then transfer into a sealed freezer bag or container. They’ll keep well for up to 2 months. When you’re ready to enjoy, thaw them overnight in the fridge.

Reheating

Cheesecakes are typically best enjoyed cold, so it’s recommended to eat them straight from the fridge. If you prefer a slightly softer texture, let them sit at room temperature for 10 to 15 minutes before serving. Avoid microwaving as it can cause the filling to become grainy.

FAQs

Can I use crunchy peanut butter instead of creamy?

Absolutely! Using crunchy peanut butter will add an extra nutty texture to your cheesecakes. Just be sure to mix it well to get an even consistency in the filling and topping.

Do I need to use a water bath for baking these mini cheesecakes?

No water bath is necessary when making these minis because the smaller size and gentle baking temperature reduce the risk of cracking or overcooking the cheesecake.

Can I use regular graham crackers instead of chocolate ones?

Yes, regular graham crackers will work just fine. You’ll get a slightly less chocolaty crust, but the peanut butter and chocolate topping will still shine without compromise.

What if I don’t have coconut oil for the topping?

You can substitute softened butter or leave it out entirely, though coconut oil helps keep the chocolate topping shiny and smooth when it sets, so it’s worth using if you can.

How long does it take to prepare this Mini Peanut Butter Cup Cheesecakes Recipe from start to finish?

Preparation and baking together require about 35 to 40 minutes, plus at least 3 hours of chilling time. Make them a day ahead to allow for the best flavor and texture.

Final Thoughts

If you’re searching for a dessert that’s guaranteed to impress with next to no effort, this Mini Peanut Butter Cup Cheesecakes Recipe is your new best friend in the kitchen. It’s a perfect combination of creamy, crunchy, and chocolaty goodness that feels both decadent and homey. I can’t recommend trying this recipe enough — once you make them, these minis might just become your signature dessert that everyone asks for again and again.