These Mini Peanut Butter Cup Cheesecakes are rich, creamy, and loaded with irresistible chocolate and peanut butter flavor. A chocolate cookie crust is topped with smooth peanut butter cheesecake filling and finished with a mini peanut butter cup surprise in the center. Perfect for parties, holidays, or when you need a bite-sized indulgence, these little cheesecakes are sure to impress!
Why You’ll Love This Recipe
- Combines the classic flavors of chocolate and peanut butter
- Creamy, rich cheesecake filling in a bite-sized treat
- Easy to make with simple ingredients
- Perfect for parties, potlucks, or holiday gatherings
- Freezer-friendly for make-ahead convenience
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
- Chocolate sandwich cookies (like Oreos), crushed
- Unsalted butter, melted
For the cheesecake filling:
- Cream cheese, softened
- Peanut butter (creamy)
- Granulated sugar
- Eggs
- Vanilla extract
- Heavy cream
For the topping:
- Mini peanut butter cups
- Whipped cream (optional)
- Chocolate drizzle (optional)
Directions
- Preheat oven: Set your oven to 325°F (163°C) and line a muffin tin with cupcake liners.
- Make the crust: Mix crushed chocolate cookies with melted butter until combined. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner. Set aside.
- Prepare the cheesecake filling: In a large bowl, beat cream cheese, peanut butter, and sugar until smooth and creamy. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract and heavy cream.
- Add the peanut butter cups: Place one mini peanut butter cup in the center of each crust.
- Fill and bake: Pour cheesecake filling over the crust and peanut butter cup until almost full. Bake for 18-22 minutes, or until the centers are just set.
- Cool: Let the cheesecakes cool in the pan, then transfer to the refrigerator to chill for at least 2 hours.
- Top and serve: Garnish with whipped cream, additional peanut butter cups, and a drizzle of chocolate if desired.
Servings and Timing
- Servings: 12 mini cheesecakes
- Prep time: 20 minutes
- Cook time: 20 minutes
- Chill time: 2 hours
- Total time: 2 hours 40 minutes
Variations
- Nut-Free Option: Use sunflower seed butter instead of peanut butter.
- Chocolate Explosion: Add chocolate chips to the cheesecake batter for an extra chocolatey treat.
- Gluten-Free: Use gluten-free chocolate cookies for the crust.
- Crunchy Topping: Sprinkle crushed pretzels or nuts on top for extra texture.
Storage/Reheating
- Store: Keep the cheesecakes in an airtight container in the refrigerator for up to 5 days.
- Freeze: Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving.
- Serve cold: No reheating required—these cheesecakes are best served chilled!
FAQs
Can I use crunchy peanut butter instead of creamy?
Yes, but creamy peanut butter will give you a smoother texture in the cheesecake filling.
Can I make these without the peanut butter cup inside?
Absolutely! You can leave it out or replace it with a dollop of peanut butter or chocolate chips.
Can I use a graham cracker crust instead of chocolate cookies?
Yes, but the chocolate cookie crust enhances the chocolate-peanut butter flavor combination.
How do I know when the cheesecakes are done?
The centers should be slightly jiggly but set around the edges. They will firm up as they cool.
Can I make this recipe as a full-sized cheesecake?
Yes, just adjust the baking time to 45-55 minutes and use a springform pan instead of a muffin tin.
How can I prevent the cheesecakes from cracking?
Avoid over-mixing the batter and let the cheesecakes cool slowly by leaving the oven door slightly ajar after baking.
What’s the best peanut butter to use?
A smooth, no-stir peanut butter (like Jif or Skippy) works best for consistent texture.
Can I make this recipe dairy-free?
Yes, use dairy-free cream cheese, butter, and heavy cream substitutes.
How long do these cheesecakes need to chill?
At least 2 hours, but overnight chilling ensures the best texture and flavor.
Can I add caramel to this recipe?
Yes, drizzle caramel sauce over the top for an extra indulgent treat.
Conclusion
These Mini Peanut Butter Cup Cheesecakes are rich, creamy, and packed with chocolate-peanut butter goodness in every bite. With a surprise peanut butter cup center, creamy filling, and crunchy cookie crust, they’re the perfect dessert for parties, holidays, or whenever you need a sweet indulgence. Make a batch ahead of time, and watch them disappear in no time!
PrintMini Peanut Butter Cup Cheesecakes Recipe
These Mini Peanut Butter Cup Cheesecakes are the ultimate dessert for peanut butter and chocolate lovers! Each creamy cheesecake is loaded with chopped peanut butter cups on a crunchy Oreo crust, topped with rich chocolate ganache and extra peanut butter goodness. Perfect for parties, holidays, or when you just need a little indulgence!
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
For the Oreo Crust:
- 18 Oreo cookies (or chocolate sandwich cookies), crushed
- 4 tablespoons (60 g) unsalted butter, melted
For the Cheesecake Filling:
- 450 g (16 oz) cream cheese, softened
- ½ cup (120 g) creamy peanut butter
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (150 g) chopped mini peanut butter cups
For the Chocolate Ganache Topping:
- ½ cup (120 ml) heavy cream
- 1 cup (175 g) semi-sweet chocolate chips
For Garnish (Optional):
- Extra mini peanut butter cups (halved)
- Crushed peanuts
- Drizzle of melted peanut butter
Instructions
1. Prepare the crust:
- Preheat the oven to 160°C (325°F) and line a muffin tin with cupcake liners.
- In a bowl, combine the crushed Oreos and melted butter until the mixture resembles wet sand.
- Press about 1 tablespoon of the mixture into the bottom of each cupcake liner to form a crust.
- Bake for 5 minutes, then let cool while you prepare the filling.
2. Make the cheesecake filling:
- In a large bowl, beat the cream cheese, peanut butter, and sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and fold in the chopped peanut butter cups.
3. Bake the cheesecakes:
- Pour the cheesecake mixture evenly over the cooled crusts, filling each liner about ¾ full.
- Bake for 18-20 minutes or until the centers are set but slightly jiggly.
- Let cool at room temperature, then refrigerate for at least 2 hours (or overnight) to fully set.
4. Prepare the ganache topping:
- Heat the heavy cream in a small saucepan or microwave until hot but not boiling.
- Pour the hot cream over the chocolate chips and let sit for 2 minutes, then stir until smooth and glossy.
5. Decorate and serve:
- Spoon or drizzle the chocolate ganache over each chilled cheesecake.
- Garnish with halved peanut butter cups, crushed peanuts, or a drizzle of melted peanut butter for extra decadence.
Notes
- Swap Oreo cookies for graham crackers if you prefer a classic cheesecake crust.
- Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month.
- Use crunchy peanut butter for added texture.