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Chocolate Peanut Butter Mini Cheesecakes

Chocolate Peanut Butter Mini Cheesecakes

Decadent mini cheesecakes layered with creamy chocolate and peanut butter, topped with ganache and sprinkled with mini chocolate chips and chopped peanuts. Perfect for parties or a sweet treat!
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 cup graham cracker crumbs for crust
  • 4 tbsp butter melted, for crust
  • 10 oz semi-sweet chocolate chopped, for filling
  • 16 oz cream cheese softened
  • 2 cups heavy cream room temperature, for filling
  • 1 cup powdered sugar for filling
  • 1 tsp vanilla extract
  • 2/3 cup creamy peanut butter for peanut butter layer
  • 6 oz semi-sweet chocolate for ganache topping
  • 1/4 cup heavy cream for ganache topping
  • mini chocolate chips for garnish
  • peanuts chopped, for garnish

Method
 

  1. Prepare 12 mini springform pans by placing them on a flat surface.
  2. In a bowl, combine graham cracker crumbs and melted butter. Press mixture evenly into the bottom of each pan and chill in the fridge.
  3. Melt 10 oz semi-sweet chocolate in short microwave bursts until smooth. Allow to cool slightly.
  4. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Gradually mix in room-temperature heavy cream until thickened to a mousse-like consistency.
  5. Pour 1/3 of the cheesecake mixture into another bowl and set aside. Fold melted chocolate into the remaining mixture until smooth. Spread chocolate mixture over chilled crusts.
  6. To the reserved cheesecake mixture, stir in creamy peanut butter until smooth. Spread over chocolate layer in each pan.
  7. For ganache topping, melt remaining 6 oz chocolate with 1/4 cup heavy cream and pour over each cheesecake.
  8. Sprinkle mini chocolate chips and chopped peanuts over the top. Refrigerate for at least 3 hours or until set.

Notes

These mini cheesecakes can be stored in the refrigerator for up to 5 days. For easier removal, run a knife around the edges of the pans before releasing.