Why You’ll Love This Recipe

These mini cheesecakes are a dream come true for anyone who loves the combination of peanut butter and chocolate. The graham cracker crust adds a crunchy, buttery base, while the cream cheese filling is rich and creamy with a decadent chocolate layer. The peanut butter layer adds a smooth, nutty flavor, and the chocolate ganache ties everything together in a perfectly balanced bite. These no-bake cheesecakes are quick to prepare and store well, making them perfect for parties, holidays, or any time you need a chocolatey peanut butter treat.

Ingredients

For these delicious Chocolate Peanut Butter Mini Cheesecakes, you will need the following ingredients:

For the Crust:

1 cup graham cracker crumbs
4 tbsp butter, melted

For the Cheesecake Filling:

10 oz semi-sweet chocolate, chopped
16 oz cream cheese, softened
2 cups heavy cream, room temperature
1 cup powdered sugar
1 tsp vanilla extract
2/3 cup creamy peanut butter

For the Chocolate Ganache:

6 oz semi-sweet chocolate, chopped
1/4 cup heavy cream

Optional Toppings:

Mini chocolate chips (for sprinkling)
Chopped peanuts (for sprinkling)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Crust:

Line 12 mini baking cups or mini springform pans with parchment paper (or use panettone baking cups if available).
In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until well combined.
Press the crumb mixture evenly into the bottom of each cup using a shot glass to form a firm layer.
Chill in the fridge while you prepare the filling.

2. Prepare the Cheesecake Filling:

Melt the semi-sweet chocolate in a microwave-safe bowl in short bursts, stirring after each interval until fully melted. Let it cool slightly.
In a large mixing bowl, use an electric mixer to beat the cream cheese, powdered sugar, and vanilla extract until combined and smooth.
Add the heavy cream and continue mixing until the mixture starts to thicken and resembles mousse.
Pour 1/3 of the mixture into a separate large bowl and set aside.
To the remaining 2/3 of the mixture, add the melted chocolate. Fold until smooth and well combined. Spread this mixture evenly over the chilled graham cracker crusts in each baking cup. Return to the fridge to set.

3. Add the Peanut Butter Layer:

To the reserved 1/3 of the cheesecake mixture, add the creamy peanut butter and mix until smooth.
Spread the peanut butter mixture evenly over the chocolate cheesecake layer.
Chill the mini cheesecakes in the fridge for at least 3-4 hours or until they are fully set.

4. Prepare the Chocolate Ganache:

In a small microwave-safe bowl, melt the semi-sweet chocolate and heavy cream together, stirring until smooth and glossy.
Spoon the ganache over each mini cheesecake, spreading it evenly across the top.

5. Garnish and Serve:

Sprinkle mini chocolate chips and chopped peanuts on top of each cheesecake for extra flavor and decoration.
Store the cheesecakes in the refrigerator until ready to serve.

Servings and Timing

Prep Time: 30 minutes
Chill Time: 3-4 hours (or until set)
Total Time: 30 minutes (plus chilling time)
Yield: 12 mini cheesecakes
Calories: Approximately 320 kcal per mini cheesecake

Variations

Vegan Option: Use dairy-free cream cheese and coconut cream in place of the heavy cream and butter. Use dairy-free chocolate for both the filling and ganache.
Fruit Topping: Top with fresh raspberries or strawberries for a fruity contrast to the chocolate and peanut butter.
Crunchy Crust: Add crushed peanuts or chocolate chips to the graham cracker crust for added texture.

Storage/Reheating

Storage: Store the mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
Freezing: You can freeze these mini cheesecakes for up to 2 months. To thaw, place them in the refrigerator for several hours before serving.

FAQs

1. Can I make these mini cheesecakes ahead of time?

Yes! These mini cheesecakes are perfect for making ahead. You can prepare them the day before and refrigerate them overnight.

2. Can I use a different type of crust?

Yes, you can use other types of crust like an Oreo cookie crust, almond crust, or even a graham cracker crust with added nuts for extra texture.

3. How do I prevent the ganache from running off the sides?

Let the cheesecakes chill thoroughly before adding the ganache. The ganache should set quickly once poured onto the chilled surface, helping it stay on top.

4. Can I use a different type of chocolate for the ganache?

Yes, you can use milk chocolate or dark chocolate for the ganache, depending on your flavor preference.

5. Can I make these mini cheesecakes without a mixer?

If you don’t have a mixer, you can use a whisk to combine the ingredients. However, it will take a bit longer to achieve the smooth texture of the cheesecake filling.

6. How do I store leftover mini cheesecakes?

Keep leftovers in an airtight container in the fridge. They should stay fresh for up to 5 days.

7. Can I use peanut butter powder instead of creamy peanut butter?

While peanut butter powder may work, it won’t provide the same creamy consistency as regular peanut butter. If using powder, you may need to adjust the amount of liquid to maintain the right texture.

8. Can I add more layers to the cheesecake?

Yes, you can add more layers such as a caramel layer, a chocolate mousse layer, or even a layer of fruit preserves for extra flavor.

9. Can I make a larger version of these cheesecakes?

Yes, you can double the recipe and bake it in a larger springform pan. Be sure to adjust the chilling time as needed.

10. How can I make these cheesecakes sweeter?

If you prefer a sweeter dessert, you can increase the powdered sugar in the filling or use sweeter chocolate chips for the ganache.

Conclusion

Chocolate Peanut Butter Mini Cheesecakes are an indulgent, no-bake dessert that’s sure to satisfy your sweet tooth. With layers of creamy chocolate and peanut butter, a buttery graham cracker crust, and a luscious chocolate ganache topping, these mini cheesecakes are the perfect treat for any occasion. Whether you’re making them for a party or just for yourself, they’re guaranteed to impress with their rich, irresistible flavors.

Why You’ll Love This Recipe

Ingredients

For the Crust:

For the Cheesecake Filling:

For the Chocolate Ganache:

Optional Toppings:

Directions

1. Prepare the Crust:

2. Prepare the Cheesecake Filling:

3. Add the Peanut Butter Layer:

4. Prepare the Chocolate Ganache:

5. Garnish and Serve:

Servings and Timing

Variations

Storage/Reheating

FAQs

1. Can I make these mini cheesecakes ahead of time?

2. Can I use a different type of crust?

3. How do I prevent the ganache from running off the sides?

4. Can I use a different type of chocolate for the ganache?

5. Can I make these mini cheesecakes without a mixer?

6. How do I store leftover mini cheesecakes?

7. Can I use peanut butter powder instead of creamy peanut butter?

8. Can I add more layers to the cheesecake?

9. Can I make a larger version of these cheesecakes?

10. How can I make these cheesecakes sweeter?

Conclusion

Chocolate Peanut Butter Mini Cheesecakes

Ingredients

Instructions

Notes

Nutrition