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.
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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)
Directions
Step 1
Preheat your oven to 325°F (163°C). Line a standard 12-cup muffin tin with paper liners and set aside.
Step 2
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.
Step 3
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.
Step 4
In a medium bowl, beat the cream cheese and peanut butter together with an electric mixer until smooth and creamy, about 2 minutes.
Step 5
Add the granulated sugar and vanilla extract to the bowl and mix until fully combined.
Step 6
Beat in the egg, mixing just until incorporated. Do not overmix.
Step 7
Evenly spoon the cheesecake batter over the prepared crusts, filling each liner about 3/4 full.
Step 8
Bake in the preheated oven for 18-20 minutes, or until the centers of the cheesecakes are set but still slightly jiggly.
Step 9
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.
Step 10
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.
Step 11
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.
Step 12
Refrigerate for an additional 10-15 minutes to set the ganache. Serve chilled and enjoy!
Nutrition Facts
| Serving size | (1106.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4881.9 |
| Total Fat 320.2g | 0% |
| Saturated Fat 136.4g | 0% |
| Cholesterol 609.3mg | 0% |
| Sodium 2984.5mg | 0% |
| Total Carbohydrate 467.4g | 0% |
| Dietary Fiber 27.0g | 0% |
| Total Sugars 297.2g | |
| Protein 71.2g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 394.1mg | 0% |
| Iron 21.4mg | 0% |
| Potassium 1028.1mg | 0% |
Source of Calories