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Mini Chocolate Peanut Butter Cheesecakes

Course Dessert
Cuisine Baking
Keyword cheesecake
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 36 servings
Calories 237kcal

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.