Mini Chocolate and Peanut Butter Cheesecakes

Indulge your sweet tooth with these Mini Chocolate and Peanut Butter Cheesecakes! Creamy, rich, and delightfully bite-sized, they combine a chocolatey cookie crust with a luscious peanut butter cheesecake filling and a smooth chocolate ganache topping. Perfect for parties, holidays, or anytime you need a decadent treat in a smaller portion.

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Why You’ll Love This Recipe
Perfect Portions – Individual cheesecakes are fun, neat, and easy to serve.
Chocolate & Peanut Butter – A beloved flavor combo that’s hard to resist.
No Water Bath Needed – Hassle-free and simple to bake.
Make-Ahead Friendly – Chill overnight for easy entertaining.
Creamy & Rich – The filling is silky smooth with bold peanut butter flavor.

Ingredients You’ll Need

For the Crust:

• 1 cup chocolate cookie crumbs (like Oreos, without the filling)
• 3 tbsp melted butter
• 1 tbsp granulated sugar

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ⅓ cup creamy peanut butter
• ¼ cup sour cream
• ½ cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• Pinch of salt

For the Chocolate Ganache Topping:

• ½ cup semi-sweet chocolate chips
• ¼ cup heavy cream

Optional Garnishes:

• Crushed peanuts
• Mini chocolate chips
• Whipped cream
• Peanut butter drizzle

Tools You’ll Need

• 12-cup muffin tin
• Cupcake liners
• Mixing bowls
• Hand mixer or stand mixer
• Measuring cups and spoons
• Spatula
• Small saucepan (for ganache)

Step-by-Step Instructions

Step 1: Prepare the Crust

1. Preheat oven to 325°F (160°C).
2. Line a muffin tin with cupcake liners.
3. In a bowl, mix chocolate cookie crumbs, melted butter, and sugar.
4. Spoon about 1 tbsp into each liner and press firmly to form an even crust.
5. Bake for 5 minutes, then let cool slightly while making the filling.

Step 2: Make the Peanut Butter Cheesecake Filling
6. In a mixing bowl, beat cream cheese until smooth and creamy.
7. Add peanut butter and sour cream, and beat until combined.
8. Mix in sugar, vanilla, and salt.
9. Add the egg and beat on low until just combined (do not overmix).
10. Divide the filling evenly among the crusts.

Step 3: Bake the Cheesecakes
11. Bake at 325°F for 18–20 minutes, or until the centers are just set.
12. Remove from oven and let cool in the pan for 10 minutes.
13. Transfer to a wire rack and cool completely.
14. Refrigerate for at least 3 hours, or overnight.

Step 4: Make the Chocolate Ganache
15. In a small saucepan, heat cream until just simmering (do not boil).
16. Pour over chocolate chips in a bowl and let sit for 2 minutes.
17. Stir until smooth and glossy.
18. Spoon or spread ganache over the chilled cheesecakes.

Step 5: Garnish & Serve
19. Top with crushed peanuts, mini chocolate chips, or a drizzle of peanut butter.
20. Serve chilled and enjoy the creamy, chocolatey bliss.

Tips for the Best Mini Cheesecakes
Use Room Temp Ingredients – Ensures a smooth and lump-free batter.
Don’t Overbake – Cheesecakes continue to set as they cool.
Chill Thoroughly – Cold cheesecakes hold their shape and taste best.
Customize Toppings – Add your favorite sweet touches like caramel or fudge.
Double the Batch – These disappear fast at parties, so make extras!

Serving Suggestions
Dessert Platter – Add to a tray with brownies, cookies, and tarts.
Holiday Treat – Great for Thanksgiving, Christmas, or Valentine’s Day.
Kids’ Party – Fun to decorate with sprinkles or mini candies.
Midday Pick-Me-Up – Enjoy with a cup of coffee or tea.

How to Store & Reheat

Storing:
Refrigerate: Store in an airtight container for up to 5 days.
Freezing: Freeze without ganache for up to 1 month; thaw in the fridge overnight.

Reheating:
No reheating needed – these are best served chilled!

Frequently Asked Questions

1. Can I use crunchy peanut butter?
   Yes, but creamy gives a smoother texture. Crunchy will add a little bite.
2. Can I skip the ganache?
   Sure! They’re delicious even without it, or you can top with whipped cream instead.
3. Can I make this gluten-free?
   Yes, use gluten-free cookies for the crust.
4. What if I don’t have cupcake liners?
   Lightly grease the muffin tin or use silicone muffin cups.

Final Thoughts
Mini Chocolate and Peanut Butter Cheesecakes are a dreamy dessert for any occasion. Rich, creamy, and packed with the perfect balance of chocolate and peanut butter, these little cheesecakes deliver big flavor in every bite. Whether you’re baking for guests or treating yourself, they’re guaranteed to impress.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how yours turn out.

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Chilling Time: 3 hours
Cuisine: American

Nutritional Information (Per Mini Cheesecake):
Calories: 280 | Protein: 5g | Carbohydrates: 20g | Fat: 20g | Fiber: 1g | Sodium: 150mg

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