Chocolate Peanut Butter Mini Cheesecakes
Chocolate Peanut Butter Mini Cheesecakes are an indulgent, no-bake treat combining rich chocolate and creamy peanut butter in a bite-sized form. These mini cheesecakes are topped with a luscious chocolate ganache and garnished with mini chocolate chips and chopped peanuts, making them perfect for any occasion.
- Prep Time: 30 minutes
- Cook Time: undefined
- Total Time: 30 minutes (plus chilling time)
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup graham cracker crumbs
4 tbsp butter, melted
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
6 oz semi-sweet chocolate, chopped (for ganache)
1/4 cup heavy cream (for ganache)
Mini chocolate chips (for sprinkling)
Chopped peanuts (for sprinkling)
Instructions
- Line 12 mini baking cups or mini springform pans with parchment paper. Spray lightly with cooking spray.
- In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture evenly into the bottom of each mini cup. Chill in the fridge while preparing the filling.
- Melt the semi-sweet chocolate in the microwave in short bursts. Let cool slightly.
- Beat together cream cheese, powdered sugar, and vanilla extract until smooth. Add heavy cream and mix until it thickens like mousse.
- Pour 1/3 of the mixture into another bowl. Add melted chocolate to the remaining mixture, stirring until smooth. Spread over graham cracker crusts and chill to set.
- Mix peanut butter into the reserved filling. Spread peanut butter mixture over the chocolate layer and chill for 3-4 hours until set.
- Melt chocolate and heavy cream for ganache in a microwave-safe bowl, stirring until smooth.
- Spoon ganache over each cheesecake. Garnish with mini chocolate chips and chopped peanuts.
- Refrigerate until the ganache is set. Serve chilled.
Notes
Vegan option: Use dairy-free cream cheese, coconut cream, and dairy-free chocolate.
For extra crunch, add crushed nuts or chocolate chips to the crust.
These mini cheesecakes can be made in a larger springform pan for a bigger version.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
