Peanut Butter Chocolate Mini Cheesecakes Recipe

Peanut Butter Chocolate Mini Cheesecakes Recipe

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



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


  1. Preheat oven to 350 degrees F.

  2. In a medium bowl, whisk together the finely-crumbled Oreo cookies and melted butter until blended.

  3. Press the mixture into your mini cheesecake pan in your desired thickness, press until flat, then bake for 5 minutes and remove.

  4. In an electric mixer, add the cream cheese and peanut butter and beat on medium speed until smooth.

  5. Add the sugar and continue mixing until combined.

  6. 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.

  7. 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.

  8. 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.

  9. Remove and let sit until they reach room temperature, then refrigerate for at least 4 hours. Top with ganache and the crumbled Reese’s.

  10. 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.

  11. Or heat in the microwave in 10-second intervals, stirring between intervals, until the chocolate is melted.

  12. Add in 1 tablespoon of powdered sugar to reach your desired consistency. Then spoon the ganache over the mini cheesecakes.


  • 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
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!

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