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Mini Peanut Butter Cup Cheesecakes Recipe

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4.2 from 84 reviews

These Mini Peanut Butter Cup Cheesecakes combine a rich, creamy peanut butter cheesecake filling on a crunchy chocolate graham cracker crust, topped with a luscious chocolate and peanut butter drizzle. Perfectly portioned for individual servings, these cheesecakes are a delightful treat for peanut butter and chocolate lovers alike.

  • Total Time: 2 hours 40 minutes
  • Yield: 24 mini cheesecakes

Ingredients

Graham Cracker Crust

  • 1 ½ cups (165 g) chocolate graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted

Cheesecake Filling

  • 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

Topping

  • ½ cup (85 g) semi-sweet chocolate chips
  • 3 tablespoons peanut butter
  • 2 tablespoons coconut oil

Instructions

  1. Prepare the crust: In a medium bowl, combine the chocolate graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly into the bottoms of a mini muffin tin lined with paper liners, creating an even layer. Place in the refrigerator to set while preparing the filling.
  2. Make the cheesecake filling: In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add granulated sugar and continue beating until combined. Add the eggs one at a time, mixing well after each. Stir in the creamy peanut butter and vanilla extract until the mixture is smooth and uniform.
  3. Fill the crusts: Spoon the cheesecake filling over the chilled crusts, filling each mini muffin cup almost to the top. Tap the pan gently on the countertop to release any air bubbles.
  4. Bake the cheesecakes: Preheat your oven to 325°F (163°C). Bake the mini cheesecakes for about 18-20 minutes, or until the centers are set but still slightly jiggly. Remove from the oven and allow to cool to room temperature, then refrigerate for at least 2 hours to fully set.
  5. Prepare the topping: In a small microwave-safe bowl, combine the semi-sweet chocolate chips, peanut butter, and coconut oil. Microwave in 20-second intervals, stirring between each, until the mixture is fully melted and smooth.
  6. Top the cheesecakes: Drizzle the chocolate and peanut butter mixture over the chilled mini cheesecakes. Return to the refrigerator for an additional 15-20 minutes to allow the topping to firm up.
  7. Serve: Carefully remove the paper liners and serve the mini peanut butter cup cheesecakes chilled. Enjoy!

Notes

  • For best results, use room temperature ingredients for a smoother cheesecake filling.
  • Ensure the crust is firmly packed to prevent it from falling apart when eating.
  • These cheesecakes can be stored in the refrigerator for up to 4 days.
  • Allow the topping to fully set before serving to avoid messy drips.
  • You can substitute coconut oil with butter if preferred.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/mini-peanut-butter-cup-cheesecakes-recipe/