Name: Peanut Butter Chocolate Mini Cheesecakes Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: For Oreo Cookie Crust:; 1 cup oreo cookies; 2 tbsp melted butter; For Peanut Butter Cheesecake:; 16 oz cream cheese; ½ cup smooth peanut butter; ¾ cup light brown sugar; 2 eggs; ¼ cup heavy cream; ½ tsp vanilla extract; For Chocolate Ganache:; 1 cup dark chocolate chips; 3 tbsp heavy cream; 1 tbsp powdered sugar; For Topping:; Reese’s Peanut Butter Cups

Imagine a dessert that combines the creamy richness of cheesecake with the decadent flavors of peanut butter and chocolate. Miniature in size, these cheesecakes are perfect for sharing or satisfying a sweet tooth without overindulging. The base is an oreo cookie crust, topped with a creamy peanut butter cheesecake, and then a luxurious layer of chocolate ganache. Crunchy Reese’s Peanut Butter Cups are the final touch that makes these mini cheesecakes irresistible.

Photos of Peanut Butter Chocolate Mini Cheesecakes Recipe

The ingredients for this recipe are mostly pantry staples, like cream cheese, peanut butter, eggs, and sugar. However, you will need a few specialty items. Oreo cookies are needed for the crust, and they're usually found in the cookie aisle of most supermarkets. Seek out dark chocolate chips for the ganache as it lends a rich, deep flavor that nicely contrasts with the sweetness of the peanut butter. Lastly, don’t forget the Reese’s Peanut Butter Cups for topping.

Ingredients for Peanut Butter Chocolate Mini Cheesecakes

Oreo cookies: The base for the crust, offering a contrast of texture and providing a chocolate kick.

Butter: Binds the crust ingredients together and adds a lovely richness.

Cream cheese: The main component of the cheesecake filling, bringing a creamy tanginess.

Peanut butter: Adds a savory, nutty flavor to the cheesecake filling.

Light brown sugar: Sweetens the cheesecake mixture and contributes to a moist texture.

Eggs: Acts as a binder for the cheesecake filling, helping it set properly.

Heavy cream: Adds a creamy richness to both the cheesecake filling and the ganache.

Vanilla extract: Enhances the flavors of the cheesecake filling.

Dark chocolate chips: The base for the ganache, delivering a rich chocolate flavor.

Powdered sugar: Sweetens and thickens the ganache.

Reese’s Peanut Butter Cups: Adds a crunchy, sweet, and savory topping that complements the flavors of the cheesecake.

One reader, Jarrod Everson says:

These peanut butter chocolate mini cheesecakes are a delightful treat! The combination of creamy peanut butter and rich chocolate is simply heavenly. The cheesecakes are perfectly portioned and the oreo crust adds a delightful crunch. The ganache and peanut butter cup topping take it to the next level. Absolutely divine!

Jarrod Everson

Techniques Required for Making Mini Cheesecakes

How to prepare the Oreo cookie crust: Mix finely-crumbled Oreo cookies with melted butter until blended, then press the mixture into the mini cheesecake pan and bake for 5 minutes.

How to make the peanut butter cheesecake filling: In an electric mixer, beat cream cheese and peanut butter until smooth. Add sugar, then blend in eggs one at a time, followed by cream and vanilla, until just combined.

How to bake the mini cheesecakes: Fill each mini cheesecake container with the batter, then bake for 12 to 15 minutes at 350 degrees F, or until the cheesecakes are just set. Allow them to cool in the oven with the door cracked open for 15 minutes, then refrigerate for at least 4 hours.

How to make the chocolate ganache: Heat chocolate chips and cream in a heatproof bowl over simmering water, or in the microwave in 10-second intervals, stirring until combined and the chocolate is melted. Add powdered sugar to reach the desired consistency, then spoon the ganache over the mini cheesecakes.

How to top the mini cheesecakes: Crumble Reese’s peanut butter cups and sprinkle them over the chilled mini cheesecakes before serving.

How To Make Peanut Butter Chocolate Mini Cheesecakes

Reese’s peanut butter is the main star of these mini cheesecakes. Mixed with cream cheese and chocolate, this is one dessert treat you’ll want more of.

Preparation: 15 minutes

Cooking: 15 minutes

Total: 30 minutes

Serves:

Ingredients

For Oreo Cookie Crust:

1cupOreo cookies,finely-crumbled
2tbspmelted butter

For Peanut Butter Cheesecake:

16ozcream cheese,2 bricks, softened
½cupsmooth peanut butter
¾cuplight brown sugar,firmly packed
2eggs,room temperature
¼cupheavy cream
½tspvanilla extract

For Chocolate Ganache:

1cupdark chocolate chips
3tbspheavy cream
1tbsppowdered sugar,or more

For Topping:

Reese’s Peanut Butter Cups,crumbled

Instructions

Preheat oven to 350 degrees F.
In a medium bowl, whisk together the finely-crumbled Oreo cookies and melted butter until blended.
Press the mixture into your mini cheesecake pan in your desired thickness, press until flat, then bake for 5 minutes and remove.
In an electric mixer, add the cream cheese and peanut butter and beat on medium speed until smooth.
Add the sugar and continue mixing until combined.
Blend in the eggs one at a time, then the cream and vanilla, using a spatula to scrape down the bowl between additions, and beat until just combined.
Use a spoon or cookie scoop to transfer the batter to your pan with the pre-baked crusts. Fill each mini cheesecake container to the brim, evening out the tops with a spoon.
Then bake for 12 to 15 minutes, or until the cheesecakes are just set and no longer move when you jiggle the pan. Turn the oven off and crack open the door and let the cheesecakes cool off for 15 minutes.
Remove and let sit until they reach room temperature, then refrigerate for at least 4 hours. Top with ganache and the crumbled Reese’s.
In a heatproof bowl, add the chocolate chips and cream. Heat over a bowl of simmering water, stirring until combined and the chocolate is melted.
Or heat in the microwave in 10-second intervals, stirring between intervals, until the chocolate is melted.
Add in 1 tablespoon of powdered sugar to reach your desired consistency. Then spoon the ganache over the mini cheesecakes.

Nutrition

Calories: 383.69kcal
Fat: 30.94g
Saturated Fat: 15.62g
Trans Fat: 0.09g
Monounsaturated Fat: 9.77g
Polyunsaturated Fat: 2.45g
Carbohydrates: 21.48g
Fiber: 2.22g
Sugar: 16.12g
Protein: 6.97g
Cholesterol: 85.71mg
Sodium: 163.02mg
Calcium: 71.38mg
Potassium: 252.24mg
Iron: 2.45mg
Vitamin A: 202.10µg
Vitamin C: 0.05mg

Technique Tip for Perfecting Mini Cheesecakes

When making the oreo cookie crust, ensure to finely crumble the oreo cookies for a more uniform and compact base. A food processor can be used to achieve this. Also, when pressing the mixture into the mini cheesecake pan, apply even pressure to create a level crust that will bake evenly. For the peanut butter cheesecake filling, make sure all your ingredients are at room temperature before you start. This will help them blend together more smoothly, resulting in a creamier texture. Finally, when making the chocolate ganache, be careful not to overheat the chocolate chips. Overheating can cause the chocolate to seize, resulting in a grainy texture. It's best to melt the chocolate slowly over low heat or in short intervals in the microwave, stirring frequently.

Time-Saving Tips for Making Peanut Butter Chocolate Mini Cheesecakes

Prep ahead: Prepare the Oreo cookie crust and the peanut butter cheesecake filling the night before and refrigerate them separately. This will save time on the day of baking.

Use a food processor: Use a food processor to finely crumble the Oreo cookies for the crust. It will save time and ensure a consistent texture.

Chill the ganache: Make the chocolate ganache ahead of time and chill it in the refrigerator. This will save time when it comes to topping the mini cheesecakes.

Bake in batches: If you have a single mini cheesecake pan, bake the cheesecakes in batches to save time and ensure even baking.

Organize your ingredients: Before you start, organize all your ingredients and equipment to streamline the cooking process.

Substitute Ingredients For Peanut Butter Chocolate Mini Cheesecakes Recipe

oreo cookies - Substitute with graham crackers: Graham crackers can provide a similar crunchy texture and a slightly different flavor profile for the crust.
smooth peanut butter - Substitute with almond butter: Almond butter can provide a similar creamy texture and nutty flavor to the cheesecake filling.
cream cheese - Substitute with vegan cream cheese: Vegan cream cheese can be used for a dairy-free alternative while still providing a creamy texture and tangy flavor.
light brown sugar - Substitute with coconut sugar: Coconut sugar can be used as a less refined alternative with a similar sweetness and caramel-like flavor.
heavy cream - Substitute with coconut cream: Coconut cream can be used for a dairy-free alternative, providing a rich and creamy texture to the cheesecake filling.
dark chocolate chips - Substitute with cacao nibs: Cacao nibs can be used for a less processed and more intense chocolate flavor in the ganache.
powdered sugar - Substitute with maple syrup: Maple syrup can be used as a natural sweetener alternative with a hint of caramel flavor for the ganache.

Essential Tools for Making Peanut Butter Chocolate Mini Cheesecakes

Food processor: A food processor is a versatile kitchen appliance used for chopping, slicing, shredding, and pureeing ingredients. It can be used to make the Oreo cookie crust for the mini cheesecakes.
Mini cheesecake pan: This specialized pan has individual compartments for baking mini cheesecakes, ensuring they maintain their shape and are easy to remove.
Electric mixer: An electric mixer is used to blend and mix the cream cheese, peanut butter, and other ingredients for the cheesecake batter, ensuring a smooth and creamy consistency.
Spatula: A spatula is essential for scraping down the sides of the mixing bowl and ensuring all the ingredients are fully incorporated.
Heatproof bowl: A heatproof bowl is necessary for melting the chocolate and cream together to create the ganache topping for the mini cheesecakes.
Simmering water: This is used to create a double boiler setup for melting the chocolate and cream together to make the ganache.
Oven: The oven is used for baking the Oreo cookie crust and for baking the mini cheesecakes until they are set.
Refrigerator: The refrigerator is used to chill the mini cheesecakes for at least 4 hours before serving, allowing them to set and develop their flavors.
Microwave: A microwave can be used as an alternative method for melting the chocolate and cream to make the ganache, using short intervals and stirring to ensure even melting.

Storing and Freezing Peanut Butter Chocolate Mini Cheesecakes

Allow the cheesecakes to cool completely to room temperature before storing or freezing.
For short-term storage, place the cooled cheesecakes in an airtight container and refrigerate for up to 5 days.
To freeze the cheesecakes, follow these steps:
1. Place the cooled cheesecakes on a baking sheet lined with parchment paper, making sure they are not touching each other.
2. Place the baking sheet in the freezer for about 2 hours, or until the cheesecakes are frozen solid.
3. Once frozen, wrap each cheesecake individually in plastic wrap, ensuring a tight seal to prevent freezer burn.
4. Place the wrapped cheesecakes in a freezer-safe container or resealable plastic bag, labeling it with the date of freezing.
5. Freeze for up to 2 months for optimal taste and texture.
To thaw frozen cheesecakes, transfer them from the freezer to the refrigerator and let them thaw overnight. Do not thaw at room temperature, as this may cause condensation and affect the texture of the cheesecakes.
If you have topped the cheesecakes with ganache or other decorations before freezing, be aware that the appearance may slightly change after thawing. For best results, add toppings after thawing the cheesecakes.
Avoid refreezing previously thawed cheesecakes, as this can negatively impact their texture and quality.

Random Fact About Peanut Butter Chocolate Mini Cheesecakes

The recipe for peanut butter chocolate mini cheesecakes combines the rich flavors of peanut butter and chocolate in a delightful dessert. These mini cheesecakes are perfect for serving at parties or gatherings, as they are easy to handle and enjoy. The combination of creamy peanut butter cheesecake, decadent chocolate ganache, and crumbled Reese’s Peanut Butter Cups creates a delicious treat that is sure to impress your guests.

Is Making Mini Cheesecakes at Home Economical?

The cost-effectiveness of this peanut butter chocolate mini cheesecakes recipe largely depends on the availability and prices of the ingredients. Cream cheese, peanut butter, and chocolate chips can be relatively expensive, but the recipe yields a delightful dessert. The approximate cost for a household of 4 people would be around $20-$25. Considering the indulgent nature of the dish and the satisfaction it brings, the overall verdict for this recipe would be an 8 out of 10.

Are Peanut Butter Chocolate Mini Cheesecakes Healthy or Unhealthy?

This peanut butter chocolate mini cheesecake recipe, while undeniably delicious, is not particularly healthy. The main ingredients - cream cheese, peanut butter, sugar, and heavy cream - are all high in fat and calories. The oreo cookie crust and chocolate ganache topping add even more indulgence to this rich dessert. While enjoying a treat like this occasionally is perfectly fine, regular consumption could contribute to weight gain and other health issues.

To make this recipe healthier, consider the following modifications:

Replace the oreo cookie crust with a whole grain or nut-based crust for added fiber and nutrients
Use reduced-fat cream cheese and peanut butter to lower the overall fat content
Substitute the heavy cream with Greek yogurt or light coconut milk for a protein boost and fewer calories
Reduce the amount of sugar in the cheesecake batter and opt for a natural sweetener like honey or maple syrup
Top the cheesecakes with fresh fruit instead of the chocolate ganache and peanut butter cups for a lighter, more nutritious option

Editor's Opinion on This Mini Cheesecake Recipe

The combination of creamy peanut butter cheesecake, decadent chocolate ganache, and the classic Oreo cookie crust creates a delightful balance of flavors and textures in this mini cheesecake recipe. The addition of Reese's peanut butter cups adds a delightful surprise and a touch of indulgence. The recipe is well-structured and easy to follow, making it suitable for both experienced bakers and novices. The result is a visually appealing and delicious dessert that is sure to impress and satisfy any sweet tooth.

Enhance Your Peanut Butter Chocolate Mini Cheesecakes Recipe with These Unique Side Dishes:

Mashed Potatoes: Creamy garlic mashed potatoes with a hint of parmesan cheese

Grilled Vegetables: Colorful and flavorful grilled vegetable skewers with a balsamic glaze

Fruit Salad: Refreshing fruit salad with a honey-lime dressing

Chicken Soup: Hearty and comforting chicken noodle soup with homemade broth

Alternative Mini Cheesecake Recipes to Try

Creamy Chicken Alfredo Pasta: This creamy and indulgent pasta dish is perfect for a cozy night in. The combination of tender chicken and rich alfredo sauce will leave you wanting more.

Mango Avocado Salsa: This refreshing and vibrant salsa is the perfect accompaniment to any summer dish. The sweet mango and creamy avocado create a delicious flavor combination that will elevate any meal.

Spicy Thai Coconut Soup: Warm up with this flavorful and aromatic soup. The combination of spicy Thai flavors and creamy coconut milk will transport you to the streets of Thailand with every spoonful.

Caramel Apple Crisp: Indulge in the flavors of fall with this comforting dessert. The combination of sweet caramel and tart apples, topped with a crispy oat topping, is the perfect way to end any meal.

Appetizer and Main Course Pairings for Mini Cheesecakes

Appetizers:

Stuffed Mushrooms: Impress your guests with these savory and indulgent stuffed mushrooms. They are the perfect bite-sized appetizer to kick off any meal.

Spinach and Artichoke Dip: Indulge in the creamy and flavorful spinach and artichoke dip. This classic appetizer is sure to be a hit at any gathering.

Main Courses:

Grilled Salmon with Lemon Dill Sauce: Impress your guests with a perfectly grilled salmon fillet, topped with a tangy lemon dill sauce. The combination of the smoky char from the grill and the bright, fresh flavors of the sauce will leave everyone wanting more.

Mushroom Risotto with Truffle Oil: Indulge in a creamy and decadent mushroom risotto, drizzled with aromatic truffle oil. The earthy flavors of the mushrooms combined with the luxurious truffle oil create a dish that is both comforting and elegant.

Why trust this Peanut Butter Chocolate Mini Cheesecakes Recipe:

This recipe guarantees a decadent and indulgent treat, combining the rich flavors of peanut butter and chocolate in a creamy cheesecake form. The oreo cookie crust adds a delightful crunch, while the luscious peanut butter cheesecake layer is perfectly balanced with a velvety chocolate ganache topping. The use of high-quality cream cheese and dark chocolate chips ensures a luxurious and satisfying dessert experience. Plus, the addition of Reese's peanut butter cups as a garnish promises an extra layer of deliciousness.

Want to discuss this delicious Peanut Butter Chocolate Mini Cheesecakes recipe further? Head over to our Baking and Desserts forum section and share your thoughts, tips, and experiences with fellow baking enthusiasts!

FAQ:

Can I use a different type of cookie for the crust?

Yes, you can use a different type of cookie for the crust if you prefer. Graham crackers or chocolate graham crackers can be a great alternative to the Oreo cookies.

Can I use crunchy peanut butter instead of smooth?

Yes, you can use crunchy peanut butter if you prefer a bit of texture in the cheesecake. It will add a nice crunch to the creamy cheesecake filling.

Can I make these cheesecakes ahead of time?

Absolutely! These mini cheesecakes can be made ahead of time and stored in the refrigerator for up to 3 days. Just add the chocolate ganache and peanut butter cup topping right before serving.

Can I freeze these mini cheesecakes?

Yes, you can freeze these mini cheesecakes without the toppings. Once they are completely chilled in the refrigerator, wrap them individually in plastic wrap and store them in an airtight container in the freezer for up to 1 month.

Can I use milk chocolate for the ganache instead of dark chocolate?

Yes, you can use milk chocolate for the ganache if you prefer a sweeter flavor. Just keep in mind that milk chocolate may result in a slightly softer ganache compared to using dark chocolate.