Peanut Butter N Chocolate Mini Cheesecakes
Indulge in the ultimate dessert trifecta with these Peanut Butter N Chocolate Mini Cheesecakes! A luscious combination of creamy peanut butter and rich chocolate ganache sits atop a buttery chocolate cookie crust, creating a bite-sized treat that's as decadent as it is irresistible. Perfect for parties, potlucks, or just a sweet self-care moment, these mini cheesecakes are easy to make, requiring just 20 minutes of prep time. The velvety peanut butter cheesecake filling is balanced by a glossy chocolate topping and a sprinkle of chopped peanuts for added crunch. Serve them chilled for a dessert that delivers rich flavor in every perfectly portioned bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pieces Chocolate sandwich cookies
- 3 tablespoons Unsalted butter, melted
- 8 ounces Cream cheese, softened
- 0.5 cup Smooth peanut butter
- 0.33 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 Large egg
- 0.33 cup Heavy cream
- 0.5 cup Semi-sweet chocolate chips
- 2 tablespoons Chopped peanuts (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C). Line a standard 12-cup muffin tin with paper liners and set aside.
In a food processor, pulse the chocolate sandwich cookies until they form fine crumbs. Transfer the crumbs to a bowl and mix in the melted butter until evenly combined.
Spoon about 1 tablespoon of the cookie mixture into each muffin liner. Use the back of a spoon or the bottom of a small glass to press the crumbs into a firm, even layer. Set aside.
In a medium bowl, beat the cream cheese and peanut butter together with an electric mixer until smooth and creamy, about 2 minutes.
Add the granulated sugar and vanilla extract to the bowl and mix until fully combined.
Beat in the egg, mixing just until incorporated. Do not overmix.
Evenly spoon the cheesecake batter over the prepared crusts, filling each liner about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until the centers of the cheesecakes are set but still slightly jiggly.
Remove the tin from the oven and let the cheesecakes cool to room temperature in the pan. Transfer to the refrigerator to chill for at least 2 hours.
To make the chocolate ganache, heat the heavy cream in a small saucepan over medium-low heat until it starts to simmer. Remove from heat and pour it over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
Spoon about 1 teaspoon of the ganache over each chilled cheesecake and spread to the edges with the back of a spoon. Garnish with chopped peanuts, if desired.
Refrigerate for an additional 10-15 minutes to set the ganache. Serve chilled and enjoy!
Nutrition Facts
Calories |
4882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 320.2 g | 411% | |
| Saturated Fat | 136.4 g | 682% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 609 mg | 203% | |
| Sodium | 2984 mg | 130% | |
| Total Carbohydrate | 467.4 g | 170% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 297.2 g | ||
| Protein | 71.2 g | 142% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 394 mg | 30% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 1028 mg | 22% | |
*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.
