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Elegant chocolate and peanut butter mini cheesecakes topped with rich chocolate drizzles.

Elegant Chocolate and Peanut Butter Mini Cheesecakes

These delightful mini cheesecakes combine chocolate and peanut butter for a quick, elegant treat that's perfect for busy lives.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 2 hours
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup crushed graham crackers
  • 2 tablespoons sugar
  • 1/4 cup unsalted butter, melted Add more if needed to reach wet sand consistency.
For the cheesecake filling
  • 16 oz cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup peanut butter
  • 2 pieces eggs Add one at a time, mixing until just combined.
  • 1/4 cup heavy cream
  • 1/4 cup mini chocolate chips Optional, for extra decadence.
For the chocolate ganache
  • 1 cup chocolate chips
  • 1/2 cup heavy cream

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. Make the crust: Mix crushed graham crackers, sugar, and melted butter in a medium bowl until combined. Spoon into mini cupcake liners and press down firmly.
  3. Prepare the filling: In a large bowl, beat cream cheese and sugar until smooth. Add vanilla and peanut butter, mixing well. Add eggs one at a time, then fold in heavy cream and mini chocolate chips if using.
  4. Fill the cups with cheesecake filling, filling each about 3/4 full.
  5. Bake for 15-18 minutes until set but with a slight jiggle in the center. Cool inside the oven for another 30 minutes.
  6. Make the ganache: Heat cream until simmering, pour over chocolate chips, let sit, then stir until melted and combined.
  7. Drizzle the ganache over cooled mini cheesecakes and refrigerate for at least 2 hours.

Notes

For a quick alternative, consider using store-bought crusts. For garnishing, use crushed peanuts or whipped cream. Store leftovers in the fridge for up to 3 days.