Mini Chocolate and Peanut Butter Cheesecakes

If you love the rich combo of chocolate and peanut butter, these Mini Chocolate and Peanut Butter Cheesecakes will be your new favorite dessert. Creamy, dreamy, and topped with chocolate drizzle, they’re perfect for parties or an indulgent treat just for you. Bonus: They’re super easy to make in a muffin tin!

What Makes These Cheesecakes Special

• Irresistible Combo: Rich chocolate and creamy peanut butter come together like a dream.
• Mini Size: Perfect for portion control and great for serving at gatherings.
• No Fancy Tools Needed: Just a muffin tin and a few simple ingredients.

Ingredients You’ll Need

For the Crust:

• Graham cracker crumbs (1 cup)
• Melted butter (4 tbsp)
• Brown sugar (2 tbsp)

For the Cheesecake Filling:

• Cream cheese (8 oz, softened)
• Peanut butter (½ cup)
• Sugar (½ cup)
• Egg (1 large)
• Vanilla extract (1 tsp)
• Heavy cream (¼ cup)

For the Chocolate Layer:

• Semi-sweet chocolate chips (½ cup)
• Heavy cream (¼ cup)

Optional Toppings:

• Crushed peanuts
• Mini chocolate chips
• Chocolate drizzle

Tools You’ll Need

• Muffin tin
• Paper liners
• Hand mixer or stand mixer
• Mixing bowls

Let’s Make Mini Chocolate and Peanut Butter Cheesecakes

1. Preheat the Oven:
   Set the oven to 325°F (160°C) and line a muffin tin with paper liners.
2. Make the Crust:
   • In a bowl, combine graham cracker crumbs, melted butter, and brown sugar.
   • Mix until the texture is like wet sand.
   • Press about 1 tablespoon of the crust mixture into the bottom of each muffin liner. Use the back of a spoon to press it firmly.
3. Prepare the Cheesecake Filling:
   • In a large bowl, beat softened cream cheese and peanut butter until smooth.
   • Add sugar and continue beating.
   • Mix in the egg, vanilla extract, and heavy cream until fully incorporated and creamy.
4. Fill and Bake:
   • Spoon the cheesecake mixture over the crusts, filling each liner about ¾ full.
   • Bake for 15–18 minutes, or until the centers are just set.
   • Remove from the oven and let cool at room temperature, then refrigerate for at least 2 hours.
5. Make the Chocolate Ganache:
   • In a microwave-safe bowl, heat heavy cream until warm (about 30 seconds).
   • Pour the warm cream over chocolate chips and let sit for a minute.
   • Stir until smooth and glossy.
6. Assemble and Garnish:
   • Once the cheesecakes are chilled, spoon the ganache over each one.
   • Garnish with crushed peanuts, mini chocolate chips, or an extra drizzle of melted chocolate.
7. Serve and Enjoy:
   Peel off the liners and take a bite of creamy, chocolatey bliss!

What to Pair with These Cheesecakes

• A glass of cold milk or a warm cup of coffee.
• Fresh berries for a fruity contrast.
• Whipped cream for added indulgence.

Storing and Reheating

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Wrap each cheesecake individually and store for up to 2 months. Thaw overnight in the fridge.

Frequently Asked Questions

Can I use a different crust instead of graham crackers?
Yes! Oreo crumbs or digestive biscuits work wonderfully.

Can I make these ahead of time?
Absolutely. They taste even better after chilling overnight.

What if I don’t have heavy cream for the ganache?
You can use milk, but the ganache will be thinner.

Conclusion

These Mini Chocolate and Peanut Butter Cheesecakes are a decadent yet easy dessert that will have everyone coming back for seconds. The balance of creamy peanut butter and rich chocolate is a winning combination!

Don’t forget to leave a review below and share your creation on social media!

Preparation Time: 15 minutes
Cooking Time: 18 minutes
Chilling Time: 2 hours
Cuisine: American

Nutritional Information (Per Serving):
Calories: 220 | Protein: 5g | Carbohydrates: 18g | Fat: 15g | Fiber: 1g | Sodium: 150mg

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