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Chocolate Peanut Butter Mini Cheesecake

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3.9 from 76 reviews

Chocolate Peanut Butter Mini Cheesecakes are an indulgent no-bake dessert featuring a luscious peanut butter and chocolate cheesecake filling set on a buttery graham cracker crust. These mini cheesecakes combine rich, creamy textures with a perfect balance of chocolate and peanut butter flavors, topped with a chocolate ganache and garnished with chopped peanuts and mini chocolate chips. Easy to make and perfect for any occasion, they serve as an elegant, bite-sized treat that satisfies sweet cravings without the need for baking.

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 semi-sweet chocolate from above
  • Heavy cream (amount not specified, approx. 1/4 cup recommended)

Garnish

  • Chopped peanuts
  • Mini chocolate chips

Instructions

  1. Prepare pans and crust: Prepare 12 mini springform pans. In a bowl, mix graham cracker crumbs with melted butter until well combined. Press the mixture firmly into the bottom of each pan to form the crust. Chill in the refrigerator to set.
  2. Melt chocolate: Melt 10 oz of semi-sweet chocolate in a heatproof bowl over simmering water (double boiler) or using a microwave in short bursts, stirring frequently until smooth. Allow the melted chocolate to cool slightly.
  3. Make cheesecake base: Using an electric mixer, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and well combined. Gradually add the room temperature heavy cream and continue mixing until the mixture thickens and holds soft peaks.
  4. Divide and flavor cheesecake mixture: Divide the cheesecake mixture into two portions. Stir the melted chocolate into one portion until fully incorporated, then spread this chocolate layer evenly over the chilled crust in each pan.
  5. Prepare peanut butter layer: Stir the creamy peanut butter into the reserved cheesecake mixture until smooth. Spread this peanut butter cheesecake layer evenly on top of the chocolate layer in each pan.
  6. Make ganache topping: Melt the remaining semi-sweet chocolate with approximately 1/4 cup heavy cream to create a smooth ganache. Drizzle or spread this ganache evenly over each cheesecake.
  7. Garnish and chill: Garnish each mini cheesecake with chopped peanuts and mini chocolate chips. Chill the cheesecakes in the refrigerator until fully set, at least 2 hours before serving.

Notes

  • Use room temperature ingredients for a smoother cheesecake batter.
  • Press the crust firmly to ensure it holds together when serving.
  • Adjust the amount of heavy cream for ganache depending on desired thickness.
  • For best results, chill cheesecakes overnight.
  • Can be stored covered in the refrigerator for up to 3 days.
  • Optional: Add a pinch of salt to the peanut butter layer to enhance flavor balance.

Find it online: https://yumfoodusa.com/chocolate-peanut-butter-mini-cheesecake/