Description
These Mini Peanut Butter Cheesecakes offer a heavenly combination of creamy peanut butter and rich chocolate ganache, all nestled atop a buttery graham cracker crust. Perfect for parties or a sweet personal treat, these cheesecakes are as delightful to look at as they are to eat.
Indulge in the smooth texture and rich flavors that blend perfectly in every bite. Whether it’s for a gathering, special occasion, or a comforting treat just for you, these mini cheesecakes promise satisfaction in every decadent, bite-sized piece.
Ingredients
Crust:
1 cup graham cracker crumbs
4 tbsp unsalted butter, melted (1/2 stick)
Cheesecake Filling:
2 packages full-fat cream cheese, softened to room temperature (8 oz each)
½ cup creamy peanut butter
½ cup granulated sugar
1 tsp vanilla extract
2 large eggs
Chocolate Ganache:
½ cup semi-sweet chocolate chips
¼ cup heavy whipping cream
Instructions
Crust:
Preheat the oven to 350°F. Line a muffin pan with paper liners.
Mix graham cracker crumbs with melted butter until coarse sand texture. Press 1-2 tbsp into each muffin cup, then bake for 5 minutes. Let cool.
Cheesecake:
Beat cream cheese, peanut butter, and sugar until smooth. Add vanilla, then eggs one at a time, mixing just until incorporated.
Divide batter among muffin cups, bake 15-17 minutes until slightly jiggly in the center. Cool to room temperature, then refrigerate 4 hours.
Ganache:
Heat cream until just before boiling, pour over chocolate chips. After 1-2 minutes, stir until smooth. Cool to room temp before topping cheesecakes.
- Prep Time: 15 minutes
- Additional Time: 4 hours
- Cook Time: 20 minutes
Nutrition
- Calories: 361 kcal