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Mini Peanut Butter Cup Cheesecakes Recipe

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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!

Ingredients

Scale

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.

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