Mini Peanut Butter Cup Cheesecakes are rich, creamy, and loaded with the classic combination of chocolate and peanut butter. Each bite-sized treat features a luscious cheesecake filling with a hidden mini peanut butter cup at its center, topped optionally with a smooth chocolate ganache and more peanut butter goodness.
Why You’ll Love This Recipe
These mini cheesecakes combine two beloved desserts—cheesecake and peanut butter cups—into one irresistible, bite-sized treat. Perfect for parties, holidays, or a special indulgence, they are easy to serve and even easier to love. The optional ganache topping adds an extra layer of decadence, making them a stunning addition to any dessert table.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust:
- 1 cup chocolate cookie crumbs
- 3 tbsp unsalted butter, melted
For the Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/2 tsp vanilla extract
- 12 mini peanut butter cups, unwrapped
For the Topping (optional):
- 1/2 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- Extra mini peanut butter cups, chopped (for garnish)
Directions
Prep the Oven & Pan:
- Preheat oven to 325°F (163°C).
- Line a muffin pan with 12 paper liners.
Make the Crust: 3. In a small bowl, mix the chocolate cookie crumbs and melted butter until fully combined. 4. Press about 1 tablespoon of the crumb mixture into the bottom of each muffin liner.
Bake the Crust: 5. Bake the crusts for 6 minutes, then remove from the oven and set aside to cool.
Make the Cheesecake Filling: 6. In a large bowl, beat the cream cheese and sugar together until smooth. 7. Add the eggs one at a time, beating well after each addition. 8. Mix in the sour cream and vanilla extract until fully incorporated.
Assemble the Cheesecakes: 9. Place one mini peanut butter cup onto each cooled crust. 10. Spoon the cheesecake batter over the peanut butter cups until each liner is about 3/4 full.
Bake: 11. Bake the cheesecakes for 18–20 minutes, or until the centers are set. 12. Cool in the pan for 10 minutes, then transfer to a wire rack. 13. Refrigerate for at least 2 hours before serving.
Add Optional Ganache: 14. Heat the heavy cream until just boiling. 15. Pour the hot cream over the chocolate chips and let sit for 2 minutes. 16. Stir until smooth and glossy. 17. Spoon the ganache over the chilled cheesecakes and garnish with chopped mini peanut butter cups if desired.
Servings and Timing
- Servings: 12 mini cheesecakes
- Prep Time: 20 minutes
- Cook Time: 26 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 46 minutes
- Calories: Approximately 320 kcal per mini cheesecake
Variations
- Crunchy Crust: Use crushed pretzels instead of cookies for a salty twist.
- Peanut Butter Filling: Add a tablespoon of peanut butter to the cheesecake batter for extra flavor.
- Different Chocolates: Use dark or white chocolate chips for the ganache topping.
- Nut-Free Version: Substitute the peanut butter cups with chocolate truffles if you need a nut-free dessert.
- Cookie Base: Use Oreo cookie crumbs for an even richer base.
Storage/Reheating
Store the mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze them individually wrapped and placed in a freezer-safe container for up to 2 months.
Thaw overnight in the refrigerator before serving. They are best enjoyed chilled.
FAQs
Can I make these cheesecakes without the ganache topping?
Yes, they are delicious on their own without the ganache.
What kind of chocolate cookie crumbs should I use?
Chocolate wafer cookies or crushed chocolate graham crackers work well.
How do I prevent the cheesecakes from cracking?
Do not overmix the batter and avoid overbaking. Cooling slowly also helps.
Can I use full-sized peanut butter cups?
It is best to use mini peanut butter cups to fit inside the muffin liners properly.
Can I use store-bought ganache instead?
Yes, a ready-made ganache can save time and works perfectly.
Can I use reduced-fat cream cheese?
You can, but the texture may be slightly less rich and creamy.
What if I do not have muffin liners?
Grease the muffin pan well, but liners are recommended for easier removal.
How long do these need to chill?
Chill for at least 2 hours, or overnight for the best texture.
Can I add a swirl of peanut butter on top?
Yes, drizzle a little melted peanut butter over the ganache before it sets.
Are these good for freezing?
Yes, they freeze beautifully when individually wrapped.
Conclusion
Mini Peanut Butter Cup Cheesecakes are a decadent, bite-sized dessert that combines the creamy richness of cheesecake with the irresistible flavors of peanut butter and chocolate. Easy to make and even easier to love, they are perfect for parties, special occasions, or simply satisfying your sweet tooth. With or without the ganache, these mini treats are sure to impress everyone who tries them.
Print
Mini Peanut Butter Cup Cheesecakes
- Total Time: 2 hours 46 minutes
- Yield: 12 mini cheesecakes
- Diet: Vegetarian
Description
These Mini Peanut Butter Cup Cheesecakes are the ultimate bite-sized dessert! Creamy cheesecake, a rich chocolate crust, and hidden peanut butter cups make them an irresistible treat for any chocolate and peanut butter lover.
Ingredients
For the Crust:
-
1 cup chocolate cookie crumbs
-
3 tbsp unsalted butter, melted
For the Filling:
-
16 oz cream cheese, softened
-
1/2 cup granulated sugar
-
2 large eggs
-
1/2 cup sour cream
-
1/2 tsp vanilla extract
-
12 mini peanut butter cups, unwrapped
For the Topping (Optional):
-
1/2 cup heavy cream
-
1/2 cup semi-sweet chocolate chips
-
Extra mini peanut butter cups, chopped (for garnish)
Instructions
-
Preheat oven to 325°F (163°C) and line a muffin pan with 12 paper liners.
-
Mix chocolate cookie crumbs and melted butter together until combined. Press about 1 tbsp of the mixture into the bottom of each liner.
-
Bake crusts for 6 minutes, then set aside to cool.
-
In a large bowl, beat the softened cream cheese and granulated sugar until smooth.
-
Add eggs one at a time, beating well after each. Mix in sour cream and vanilla extract until fully incorporated.
-
Place one mini peanut butter cup onto each baked crust.
-
Spoon the cheesecake batter over each peanut butter cup, filling each liner about 3/4 full.
-
Bake for 18–20 minutes, until the centers are set.
-
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
-
Refrigerate for at least 2 hours before serving.
-
(Optional) For the ganache: heat the heavy cream until just boiling, pour over chocolate chips, let sit for 2 minutes, then stir until smooth.
-
Spoon ganache over the chilled cheesecakes and garnish with chopped mini peanut butter cups.
Notes
-
For an even richer flavor, swap semi-sweet chocolate for dark chocolate in the ganache.
-
These freeze beautifully—store them in an airtight container for up to 1 month.
-
Serve slightly chilled for the best texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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