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Mini Peanut Butter Cup Cheesecakes

Irresistible Mini Peanut Butter Cup Cheesecakes You’ll Love

These Mini Peanut Butter Cup Cheesecakes combine rich chocolate and creamy peanut butter for a delightful dessert experience.
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Prep Time 20 minutes
Cook Time 19 minutes
Cooling Time 2 hours
Total Time 2 hours 39 minutes
Servings: 18 cheesecakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Chocolate Graham Cracker Crumbs Substitute with regular graham crackers for a different taste.
  • 2 tablespoons Granulated Sugar Sweetens both the crust and filling.
  • 4 tablespoons Unsalted Butter (melted) Feel free to use margarine if needed.
For the Cheesecake Filling
  • 16 ounces Cream Cheese (room temperature) Key to a creamy filling.
  • 2 large Eggs (room temperature) Contribute structure and texture.
  • 1 cup Creamy Peanut Butter Natural peanut butter can be used.
  • 1 teaspoon Vanilla Extract Boosts flavor complexity.
For the Topping
  • 1 cup Semi-Sweet Chocolate Chips Substitute with dark or milk chocolate if preferred.
  • 1 tablespoon Coconut Oil Can use vegetable oil as substitute.

Equipment

  • Cupcake or Muffin Pan
  • Mixing bowls
  • Electric mixer
  • Microwave-safe bowl

Method
 

Step-by-Step Instructions for Mini Peanut Butter Cup Cheesecakes
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a medium bowl, mix the chocolate graham cracker crumbs, granulated sugar, and melted butter until combined. Press the mixture into the bottom of each lined cup.
  3. Beat the softened cream cheese until smooth, then add granulated sugar and mix until fully combined.
  4. Add eggs one at a time, mixing gently, then add peanut butter and vanilla extract, blending until smooth.
  5. Distribute the cheesecake batter evenly over the crusts, filling each cup about 2/3 full.
  6. Bake for 17-19 minutes, until edges are set but centers jiggle slightly. Cool in the oven with the door cracked open.
  7. Allow them to cool at room temperature, then refrigerate to solidify the filling.
  8. Melt chocolate chips with peanut butter and coconut oil in 30-second increments, mixing until smooth.
  9. Pour the topping over cooled cheesecakes and chill for at least 2 hours before serving.

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 20gProtein: 5gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 10gCholesterol: 45mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 8IUCalcium: 4mgIron: 6mg

Notes

For best flavor, let cheesecake chill for a full day before serving. Avoid overbaking to keep them creamy.

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