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Chocolate Peanut Butter Mini Cheesecakes

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Rich, creamy, and indulgent, these mini cheesecakes combine the classic flavors of chocolate and peanut butter in a perfectly portioned dessert. Topped with chocolate ganache and a sprinkle of peanuts, they’re sure to satisfy any sweet tooth!

Ingredients

Scale

For the Crust:

  • 1 cup (100g) chocolate cookie crumbs (like Oreo crumbs)
  • 2 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 8 oz (225g) cream cheese, softened
  • ¼ cup (60g) creamy peanut butter
  • ¼ cup (50g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons sour cream

For the Chocolate Ganache Topping:

  • ½ cup (90g) semi-sweet chocolate chips
  • ¼ cup (60ml) heavy cream

Optional Garnish:

  • Crushed peanuts
  • Mini chocolate chips
  • Whipped cream

Instructions

  1. Prepare the Crust:
    • Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
    • In a small bowl, mix the chocolate cookie crumbs and melted butter until combined.
    • Spoon about 1 tablespoon of the mixture into each liner and press firmly to form an even layer. Bake for 5 minutes, then let cool.
  2. Make the Cheesecake Filling:
    • In a medium bowl, beat the cream cheese and peanut butter together until smooth and creamy.
    • Add the sugar and mix until combined.
    • Beat in the egg, vanilla extract, and sour cream until the mixture is smooth.
    • Divide the filling evenly among the prepared crusts, filling each about ¾ full.
  3. Bake the Mini Cheesecakes:
    • Bake for 15-18 minutes, or until the centers are set but slightly jiggly.
    • Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours or until fully chilled.
  4. Prepare the Chocolate Ganache:
    • Place the chocolate chips in a heatproof bowl.
    • Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate chips and let sit for 2 minutes. Stir until smooth and glossy.
  5. Assemble the Cheesecakes:
    • Spoon or drizzle the ganache over the chilled cheesecakes, spreading it to the edges.
    • Garnish with crushed peanuts, mini chocolate chips, or whipped cream as desired.
  6. Serve:
    • Remove the paper liners and serve the cheesecakes chilled.

Notes

  • For a twist, use crunchy peanut butter instead of creamy for added texture.
  • These mini cheesecakes can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 1 month.

Find it online: https://ukfinda.com/chocolate-peanut-butter-mini-cheesecakes/