Description
These Chocolate Peanut Butter Mini Cheesecakes are rich, creamy, and perfectly portioned treats combining the classic flavors of chocolate and peanut butter. With a crisp graham cracker crust, layers of chocolate and peanut butter-infused cheesecake, and a glossy chocolate ganache topping, they make an indulgent dessert ideal for parties or special occasions.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 4 tbsp butter (melted)
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
Ganache Topping
- 6 oz semi-sweet chocolate (chopped)
- Heavy cream (amount approximately 1/3 to 1/2 cup for melting ganache)
Garnish
- Chopped peanuts
- Mini chocolate chips
Instructions
- Prepare pans: Prepare baking cups or mini springform pans by lining or greasing them to ensure easy removal of the cheesecakes.
- Make crust: In a bowl, combine graham cracker crumbs with melted butter until evenly mixed. Press this mixture firmly into the bottom of each prepared cup or pan, then chill in the refrigerator to set.
- Melt chocolate: Melt 10 oz of semi-sweet chocolate in short bursts in a microwave or double boiler until smooth and glossy, then allow it to cool slightly to prevent melting the cream cheese later.
- Mix base filling: Using an electric mixer, beat the softened cream cheese together with powdered sugar and vanilla extract until creamy and smooth. Gradually add room temperature heavy cream and continue beating until the mixture thickens to a spreadable consistency.
- Create chocolate layer: Fold the melted chocolate gently into approximately two-thirds of the prepared cheesecake filling. Spread this chocolate-infused mixture evenly over the chilled graham cracker crust in each cup and place back into the refrigerator to chill and firm up.
- Add peanut butter layer: To the remaining one-third of the cheesecake filling, fold in the creamy peanut butter until fully combined. Carefully spread this peanut butter filling over the now set chocolate layer and return the mini cheesecakes to the refrigerator to chill again until firm.
- Prepare ganache topping: Melt the remaining 6 oz of semi-sweet chocolate together with about 1/3 to 1/2 cup heavy cream over low heat or in the microwave until smooth. Spoon this glossy ganache gently over the top of each mini cheesecake once the peanut butter layer is fully set.
- Garnish and serve: Sprinkle the cheesecakes with chopped peanuts and mini chocolate chips as a final decorative and flavorful touch. Serve chilled and enjoy these rich, bite-sized desserts.
Notes
- For best results, use room temperature cream cheese and heavy cream to avoid lumps in the filling.
- Chill each layer adequately to ensure distinct layers and easy portioning.
- If mini springform pans are unavailable, lined muffin tins can be used instead.
- Store cheesecakes covered in the refrigerator for up to 3 days.
- To speed up chilling, place cheesecakes in the freezer for 15-20 minutes between layers but avoid freezing solid.
