CHOCOLATE PEANUT BUTTER MINI CHEESECAKES
These rich and creamy mini cheesecakes combine smooth peanut butter and chocolate for the ultimate bite-sized dessert. A crunchy cookie crust, luscious filling, and chocolate ganache topping make them irresistible and perfect for any occasion.
Ingredients
Crust:
- 1 cup chocolate cookie crumbs
- 3 tablespoons melted butter
Filling:
- 8 oz cream cheese softened
- ⅓ cup peanut butter
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Ganache Topping:
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy cream
Instructions
- Preheat oven to 325°F (163°C). Line a muffin tin with paper liners.
- Mix cookie crumbs and melted butter. Press into muffin liners to form crust.
- Beat cream cheese, peanut butter, sugar, egg, and vanilla until smooth.
- Divide batter over crusts. Bake for 15 minutes. Let cool, then chill for 2 hours.
- Heat chocolate chips and cream until smooth. Spoon over chilled cheesecakes.
- Chill again until set. Serve cold and enjoy!
Notes
- Crust Option: Graham cracker crumbs or Oreo crumbs both work well.
- Creamy Texture: Room temperature cream cheese ensures a smooth filling.
- Topping Tip: Sprinkle with chopped peanuts or mini chocolate chips before ganache sets.
- Storage: Keep in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze without ganache for up to 1 month. Add topping before serving.