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:
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1 cup chocolate cookie crumbs
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3 tbsp unsalted butter, melted
For the Filling:
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16 oz cream cheese, softened
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1/2 cup granulated sugar
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2 large eggs
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1/2 cup sour cream
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1/2 tsp vanilla extract
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12 mini peanut butter cups, unwrapped
For the Topping (Optional):
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1/2 cup heavy cream
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1/2 cup semi-sweet chocolate chips
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Extra mini peanut butter cups, chopped (for garnish)
Instructions
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Preheat oven to 325°F (163°C) and line a muffin pan with 12 paper liners.
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Mix chocolate cookie crumbs and melted butter together until combined. Press about 1 tbsp of the mixture into the bottom of each liner.
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Bake crusts for 6 minutes, then set aside to cool.
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In a large bowl, beat the softened cream cheese and granulated sugar until smooth.
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Add eggs one at a time, beating well after each. Mix in sour cream and vanilla extract until fully incorporated.
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Place one mini peanut butter cup onto each baked crust.
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Spoon the cheesecake batter over each peanut butter cup, filling each liner about 3/4 full.
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Bake for 18–20 minutes, until the centers are set.
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Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Refrigerate for at least 2 hours before serving.
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(Optional) For the ganache: heat the heavy cream until just boiling, pour over chocolate chips, let sit for 2 minutes, then stir until smooth.
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Spoon ganache over the chilled cheesecakes and garnish with chopped mini peanut butter cups.
Notes
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For an even richer flavor, swap semi-sweet chocolate for dark chocolate in the ganache.
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These freeze beautifully—store them in an airtight container for up to 1 month.
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Serve slightly chilled for the best texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
