4 Inch Chocolate Peanut Butter Cheesecake
Indulge in the decadent fusion of rich chocolate and creamy peanut butter with this irresistible 4-Inch Chocolate Peanut Butter Cheesecake, the perfect small-batch dessert for two. Featuring a buttery graham cracker crust and a velvety peanut butter-infused cream cheese filling swirled with melted chocolate, this mini cheesecake is baked to perfection in a water bath to ensure a smooth, crack-free texture. Topped with optional mini chocolate chips for added sweetness and visual appeal, this petite treat is perfect for date nights, special occasions, or indulging in a personal-sized cheesecake delight without leftovers. With just 20 minutes of prep and easy-to-follow steps, this recipe delivers gourmet results in a compact size, making it both approachable and luxurious.
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Recipe Information
Ingredients
- 1 cup Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 3 tablespoons Unsalted butter, melted
- 8 ounces Cream cheese, softened
- 0.33 cup Granulated sugar
- 0.25 cup Smooth peanut butter
- 2 ounces Chocolate chips, melted
- 1 teaspoon Vanilla extract
- 0.25 cup Heavy cream
- 1 large Egg
- 2 tablespoons Mini chocolate chips (optional)
Instructions
Preheat your oven to 325°F (163°C), and lightly grease a 4-inch springform pan. Wrap the pan in two layers of aluminum foil to prevent water from leaking into it during the water bath.
In a small bowl, mix the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan to create the crust. Set aside.
In a mixing bowl, beat the softened cream cheese and 1/3 cup granulated sugar until smooth and creamy, about 2-3 minutes.
Add the peanut butter, melted chocolate, and vanilla extract to the cream cheese mixture. Beat until fully combined.
Pour in the heavy cream and mix until smooth. Crack the egg into the mixture and gently fold it in until just combined. Do not overmix.
Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula and sprinkle mini chocolate chips over the surface if using.
Place the springform pan into a larger baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the springform pan to create a water bath.
Bake the cheesecake in the preheated oven for 45-50 minutes, or until the center is set but still slightly jiggly.
Turn off the oven, crack open the door slightly, and let the cheesecake cool in the oven for 1 hour. Then remove it from the water bath, unwrap the foil, and transfer it to the counter to cool completely to room temperature.
Chill the cheesecake in the refrigerator for at least 4 hours or overnight before carefully removing it from the springform pan and slicing. Serve and enjoy!
Nutrition Facts
Calories |
1478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.0 g | 128% | |
| Saturated Fat | 51.3 g | 256% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 878 mg | 38% | |
| Total Carbohydrate | 121.3 g | 44% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 83.4 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 176 mg | 14% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 331 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
