These mini chocolate peanut butter cheesecakes are a creamy, rich, and delicious dessert that is the perfect serving size. You and your guests will love the results, especially for all the peanut butter lovers out there.
Want a mini cheesecake in a different flavor? Try my mini raspberry cheesecakes or my adorable pumpkin spice cheesecakes.
Mini Chocolate Peanut Butter Cheesecakes
One of my dearest friends is getting married, and I have the privilege of co-hosting the shower. When I asked her what her favorite dessert is, she said she loves anything with peanut butter and chocolate. A mini cheesecake came to mind immediately.
I plan to do mini desserts, and I already have a couple in mind. I fell in love with this Opera cake recipe, so I am going to make a mini version of it. I also plan to make my key lime pie shooters to bring a bit of fruity tartness to the table. Because an opera cake leaves me with a bunch of egg whites, meringues or pavlovas might be on the menu also.
Using some of my favorite components of other cheesecakes on my site, I created a mini chocolate peanut butter cheesecake recipe for my sweet friend.
Ingredients Needed for Mini Chocolate Peanut Butter Cheesecakes (makes 36)
Crust
- 15 OREOS
- 15 Nutter Butters
- 4 Tbsp salted butter melted
- 2 Tbsp brown sugar
- 1 tsp vanilla
Cheese Filling
- 32 oz cream cheese softened for 1 minute
- 1 cup sugar
- 1/2 cup sour cream
- 1/2 cup heavy whipping cream
- 2 tsp vanilla
- 4 eggs
- 1 cup creamy peanut butter
Chocolate Ganache Topping
- 1 cup semi-sweet chocolate
- 1/2 cup heavy whipping cream
How to Make Mini Chocolate Peanut Butter Cheesecakes
- Preheat oven to 325 degrees Fahrenheit.
- Line 3 cupcake pans with cupcake liners for a total of 36 servings. I serve these with the liner off, so the design doesn’t matter unless you want to serve yours in the liner.
- Crush the Oreos and Nutter Butters to a fine crumb. I use my food processor for this step.
- Add butter, brown sugar, and vanilla to the crushed Oreo and Nutter Butter mixture. Stir together until completely incorporated.
- Place one heaping tablespoon of cookie mixture into each muffin cup. Find something the size of the muffin cup to press the mixture down to create a firm bottom. I use the bottom of an aspirin container.
- Soften cream cheese in the microwave for a minute. Add the sugar, sour cream, heavy whipping cream, vanilla, eggs, and peanut butter to the cream cheese. Cream ingredients together until completed combined. I do this step in my stand mixture with the paddle attachment.
- Add two heaping Tbsp of the cheesecake filling mixture to each muffin cup. These will be slightly lower than the top of the tin.
- Bake the cupcakes at 325 for 20-23 minutes. Remove from oven and allow to cool.
- For the ganache topping, put your semi-sweet chocolate chips into a bowl. Heat your heavy whipping cream on medium-low heat until hot and steamy. Watch carefully so you do not burn your cream. Pour the heated heavy cream over the chocolate chips and stir until smooth.
- For ease of pouring, transfer the chocolate ganache to a liquid measuring cup. Pour a small amount of ganache topping onto the cheesecakes. Swirl to coat the top.
- Store in a sealed container in the refrigerator until ready to serve. I peel back the cupcake liners and serve the cheesecakes exposed.
Enjoy these decadent cheesecakes. If you love the flavor of peanut butter and chocolate, you are going to want to make these and store them for treats throughout the week.
How to Store these Mini Cheesecakes
Cheesecakes should be in a sealed storage container and should be refrigerated. They can be stored in the refrigerator for 3-4 days.
Can I Freeze these Mini Chocolate Peanut Butter Cheesecakes?
Yes! They actually taste really good only slightly thawed out of the freezer. You can freeze these cheesecakes by covering them in your muffin tin or in a sealed container. When freezing baked goods that are not in a Tupperware-like container, I like to cover them in both plastic and foil.
These can be frozen for up to 2 months. This makes them the perfect dessert to make on hand and pull out for last-minute entertaining.
Is there an alternative to the crust so I don’t need to buy both Nutter Butters and Oreos?
Yes. You could use all Oreos, all Nutter Butters, or Peanut Butter Oreos.
How could I decorate the top if I don’t want it just plain?
Good question. I do love the simplicity of it plain, but there are alternatives for decorating the top. It is good to decorate before the topping is set.
Some good options included crushed Oreo, crushed Nutter Butters, chopped nuts, chopped Reese’s Peanut Butter cups, chopped pretzels or chopped Butterfinger.
Mini Chocolate Peanut Butter Cheesecake Recipe Card
Mini Chocolate Peanut Butter Cheesecakes
Ingredients
Crust
- 15 OREOS
- 15 Nutter Butters
- 4 Tbsp salted butter melted
- 2 Tbsp brown sugar
- 1 tsp vanilla
Cheese Filling
- 32 oz cream cheese softened for 1 minute
- 1 cup sugar
- 1/2 cup sour cream
- 1/2 cup heavy whipping cream
- 2 tsp vanilla
- 4 eggs
- 1 cup creamy peanut butter
Chocolate Ganache Topping
- 8 oz semi-sweet chocolate chips
- 7 Tbsp salted butter, cubed
Instructions
- Preheat oven to 325 degrees Fahrenheit.
- Line 3 cupcake pans with cupcake liners for a total of 36 servings. I serve these with the liner off, so the design doesn't matter unless you want to serve yours in the liner.
- Crush the Oreos and Nutter Butters to a fine crumb. I use my food processor for this step.
- Add butter, brown sugar, and vanilla to the crushed Oreo and Nutter Butter mixture. Stir together until completely incorporated.
- Place one heaping tablespoon of cookie mixture into each muffin cup. Find something the size of the muffin cup to press the mixture down to create a firm bottom. I use the bottom of an aspirin container.
- Soften cream cheese in the microwave for a minute. Add the sugar, sour cream, heavy whipping cream, vanilla, eggs, and peanut butter to the cream cheese. Cream ingredients together until completed combined. I do this step in my stand mixture with the paddle attachment.
- Add two heaping Tbsp of the cheesecake filling mixture to each muffin cup. These will be slightly lower than the top of the tin.
- Bake the cupcakes at 325 for 20-23 minutes. Remove from oven and allow to cool.
- Prepare a double boiler with 2 inches of water in the bottom. If you do not have a double boiler, set a glass bowl on top of a pot with two inches of water. Bring water to a boil and then reduce heat to low.
- For the ganache topping, add your semi-sweet chocolate chips and 7 Tbsp butter to the top of your double boiler. Stir until completely melted and combined.
- Remove the ganache from the heat and allow it to cool, stirring occasionally. This should be glossy and thick but spreadable.
- For ease of pouring, transfer the chocolate ganache to a liquid measuring cup. Pour a small amount of ganache topping onto the cheesecakes. Swirl to coat the top.
- Store in a sealed container in the refrigerator until ready to serve. I peel back the cupcake liners and serve the cheesecakes exposed.