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Chocolate Peanut Butter Mini Cheesecakes Recipe

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  • Author: Elina
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes plus chilling time
  • Yield: Serves 12 mini cheesecakes 1x
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

Indulge in the delightful experience of Chocolate Peanut Butter Mini Cheesecakes, a no-bake dessert that perfectly captures the essence of a giant peanut butter cup. These mini cheesecakes are creamy, rich, and bursting with flavor, making them an ideal treat for any occasion—from celebrations to satisfying sweet cravings at home. With a luscious chocolate and peanut butter filling atop a buttery graham cracker crust, each bite is a heavenly combination of textures and tastes. Easy to prepare in just 30 minutes, these charming desserts can be customized with your favorite toppings, ensuring they are as unique as they are delicious. Perfect for sharing or enjoying solo, these mini cheesecakes will become your go-to recipe for indulgent occasions.

Ingredients

Scale

Crust

  • 1 cup graham cracker crumbs
  • 4 tbsp melted butter

Chocolate Layer

  • 10 oz semi-sweet chocolate, chopped

Cheesecake Filling

  • 16 oz softened cream cheese
  • 2 cups heavy cream, room temperature
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2/3 cup creamy peanut butter

Ganache Topping

  • Remaining quantity of semi-sweet chocolate (amount not specified, estimate 3 oz)
  • Heavy cream (estimate 1/3 cup)
  • Chopped peanuts (for garnish)
  • Mini chocolate chips (for garnish)

Instructions

  1. Prepare the pans: Prepare 12 mini springform pans to use as molds for the cheesecakes.
  2. Make the crust: In a bowl, mix the graham cracker crumbs with the melted butter thoroughly. Press this mixture firmly into the bottom of each mini pan to form the crust. Place the pans in the fridge to chill while you prepare the filling.
  3. Melt the chocolate: Melt 10 oz of semi-sweet chocolate gently, either in a microwave or using a double boiler, then allow it to cool slightly so it doesn’t melt the cream cheese when mixed.
  4. Prepare the cheesecake filling: Using an electric mixer, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and combined. Add the heavy cream gradually and continue mixing until the mixture thickens and holds stiff peaks.
  5. Divide and flavor the filling: Split the cheesecake mixture into two equal parts. To one part, fold in the melted chocolate thoroughly, then spread this chocolate layer evenly over the chilled crust in each pan.
  6. Add peanut butter layer: Stir the creamy peanut butter into the remaining plain cheesecake mixture and gently spread this on top of the chocolate layer in each mini cheesecake.
  7. Prepare ganache topping: Melt the remaining semi-sweet chocolate with heavy cream until smooth and glossy. Drizzle or spread this ganache over each cheesecake top for a shiny, rich finish.
  8. Garnish and chill: Sprinkle chopped peanuts and mini chocolate chips over the ganache while it is still soft. Chill the cheesecakes in the fridge until set, at least 2-3 hours or overnight, before serving.

Notes

  • Use softened cream cheese at room temperature to avoid lumps in the filling.
  • The recipe uses no baking, so chilling time is essential to help the cheesecakes set properly.
  • You can substitute peanuts and mini chocolate chips with other toppings like crushed pretzels or caramel drizzle for variety.
  • If you don’t have mini springform pans, lined muffin tins can work as an alternative.
  • For a smoother ganache, ensure the chocolate and cream are melted over low heat and stirred continuously.

Find it online: https://recipes.mbeams.com/chocolate-peanut-butter-mini-cheesecakes-recipe/