Mini Chocolate Peanut Butter Cheesecakes
Mini chocolate peanut butter cheesecakes are an easy, no bake dessert for Reese’s lovers! Made with a chocolate cookie crust, creamy peanut butter cheesecake filling, chocolate ganache, whipped cream, and Reese’s cups, these mini peanut butter cheesecakes are the perfect little sweet treat!
Ingredients for Mini Chocolate Peanut Butter Cheesecakes
- Oreo cookie crumbs – Finely crushed chocolate sandwich cookies. Be sure the Oreo crumbs are very fine for the the best results.
- Granulated sugar
- Salted butter – Melted.
- Cream cheese – Room temperature.
- Powdered sugar – Confectioners’ sugar or icing for the cheesecake filling and whipped cream.
- Peanut butter – Creamy peanut butter works best.
- Vanilla extract – Vanilla extract adds great vanilla flavor to the cheesecake filling and whipped cream.
- Heavy cream – Heavy cream is used for the cheesecake filling, chocolate ganache, and whipped cream.
- Chocolate chips – Semisweet chocolate chips to make chocolate ganache.
- Reese’s cups – Use either mini Reese’s cups or halved or quartered regular size peanut butter cups.
Tools & Supplies
How to Make Mini Chocolate Peanut Butter Cheesecakes
- Make the chocolate cookie crust: Combine the Oreo cookie crumbs, granulated sugar, and melted butter. Portion and press the crumbs into the mini cheesecake pans to form the crust. Set aside.
- Make the peanut butter cheesecake filling: Cream the cream cheese, powdered sugar, peanut butter, and vanilla extract until smooth. Add the heavy cream and whip until the cheesecake mixture thickens.
- Fill the cheesecakes: Fill a piping bag with the cheesecake mixture and pipe it onto the crusts. Chill the cheesecakes in the refrigerator for 12 hours or overnight.
- Make the chocolate ganache: Heat the chocolate chips and heavy cream in the microwave in 15 second intervals, stirring in between, until the chocolate is melted and the ganache is smooth.
- Make the whipped cream: Whip the heavy cream, powdered sugar, and vanilla extract until medium-stiff peaks form.
- Assemble the cheesecakes: Remove the cheesecakes from the pan. Spoon the chocolate ganache over the cheesecakes. Fill a piping bag fitted with a Wilton 1M piping tip with the whipped cream, and pipe a swirl of whipped cream onto each of the cheesecakes. Sprinkle the cheesecakes with Oreo cookie crumbs and add mini Reese’s peanut butter cups.
Recipe Tips
- Use a food processor to make Oreo cookie crumbs. You could also place the cookies in a resealable storage bag and crush them with a rolling pin.
- Use a small cookie scoop to portion the Oreo cookie crumbs into the mini cheesecake pan. This is equivalent to about 1 tablespoon. Press the crumbs down with a spoon, shot glass, or muddler!
Frequently Asked Questions
How should I store the mini cheesecakes?
- Store the mini cheesecakes in an airtight container in the refrigerator for about 3 days. Serve chilled.
How do you get the cheesecakes out of the pan?
- Mini cheesecake pans have removable bottoms. When the cheesecakes are set, you simply press up on the bottom of the pan to pop them out.
- I recommend inserting a toothpick into the top of the cheesecake as you press up on the mini cheesecake pan’s removable bottom. It will be covered by the chocolate ganache and whipped cream, so you won’t see the hole.
What should I do if I don’t have a mini cheesecake pan?
- If you do not have a mini cheesecake pan, you can use a cupcake or muffin tin. If you are using a standard cupcake pan, the yield of the recipe will be about 12 to 14 mini cheesecakes. Use cupcake liners for easy removal.
Can you freeze the cheesecakes?
- Yes! You can! Store them in an airtight container in the freezer for one month.
- I recommend waiting to add the chocolate ganache, whipped cream, and Reese’s cups until after you thaw the cheesecakes for best results.
Chocolate Peanut Butter Recipes You Will Love
- Chocolate peanut butter cake
- Chocolate peanut butter cupcakes
- Peanut butter blossoms
- Chocolate peanut butter dessert cups
- Peanut butter swirl brownies
- Peanut butter pie
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Mini Chocolate Peanut Butter Cheesecakes
Yield: 24 cheesecakes
These mini chocolate peanut butter cheesecakes are an easy, no bake dessert for Reese's lovers! Made with a chocolate cookie crust, creamy peanut butter cheesecake filling, chocolate ganache, whipped cream, and Reese's cups, these mini peanut butter cheesecakes are the perfect little sweet treat!
Equipment
- 2 mini cheesecake pans click here to purchase
Ingredients
Oreo Cookie Crust
- 2 cups (200 g) Oreo cookie crumbs
- 2 tbsp (2 tbsp) granulated sugar
- 6 tbsp (6 tbsp) salted butter melted
Peanut Butter Cheesecake Filling
- 16 oz (454 g) cream cheese room temperature
- 1 ¾ cups (210 g) powdered sugar
- 1 cup (258 g) creamy peanut butter
- 2 tsp (2 tsp) vanilla extract
- 1 cup (237 ml) heavy cream
Chocolate Ganache
- ½ cup (90 g) semisweet chocolate chips
- ¼ cup (59 ml) heavy cream
Whipped Cream
- ¾ cup (177 ml) heavy cream
- 2 tbsp (2 tbsp) powdered sugar
- ½ tsp (0.5 tsp) vanilla extract
Additional Ingredients
- 2 tbsp (2 tbsp) Oreo cookie crumbs
- 24 mini Reese's peanut butter cups
Instructions
- In a mixing bowl, stir together the Oreo cookie crumbs, granulated sugar, and melted salted butter. Portion the crumbs into the mini cheesecake pan using a small cookie scoop (about 1 tablespoon). Firmly press the crumbs into the bottom of the pan to form the crust. Set aside.
- In a large bowl, use an electric hand mixer to cream the cream cheese, powdered sugar, peanut butter and vanilla extract until smooth. Pour in the heavy cream and whip the cheesecake mixture on medium-high speed until the mixture thickens and becomes light and fluffy.
- Fill a piping bag with the peanut butter cheesecake mixture and pipe it onto the chocolate cookie crusts, slightly above the top of the pan. Chill the cheesecakes in the refrigerator for 12 hours or overnight. After chilling, remove the cheesecakes from the pan.
- To make the chocolate ganache, combine the semisweet chocolate chips and heavy cream in a microwave-safe bowl. Heat the chocolate and cream in the microwave in 15 second intervals, stirring in between each interval, until the chocolate is melted and the ganache is smooth. Set aside to cool slightly.
- To make the whipped cream, in a bowl with an electric mixer, whip the heavy cream, powdered sugar and vanilla extract until medium-stiff peaks form. Fill a piping bag fitted with a Wilton 1M piping tip with the whipped cream.
- To assemble the cheesecakes, pipe or spoon the slightly cooled chocolate ganache on the top of the cheesecakes. Pipe a small swirl of whipped cream on top of the ganache. Sprinkle the cheesecakes with Oreo cookie crumbs and top each cheesecake with a mini peanut butter cup.
Notes
- Store the cheesecakes in an airtight container in the refrigerator for about 3 days. Serve chilled.
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Categories:
Cheesecakes, Chocolate, Fourth of July, Halloween, No Bake Desserts, Nutty, Spring, St. Patrick's Day, Summer, Valentine's Day, Winter,
About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
If you want to impress at a party make these Mini Chocolate Peanut Butter Cheesecakes. They are so delicious and creamy. I guarantee you will be making these often.