Mini Peanut Butter Cup Cheesecakes Recipe

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If you’re looking to impress guests or just spoil yourself with a luxurious dessert, these Mini Peanut Butter Cup Cheesecakes are the ultimate treat. Each bite brings together the rich, creamy texture of classic cheesecake, the deep flavor of chocolate, and the nutty indulgence of peanut butter cups. The layers are visually stunning and taste even better—starting with a chocolate cookie crust, followed by a velvety peanut butter cheesecake center, and crowned with a silky chocolate ganache and crushed peanut butter cups on top.

Perfect for parties, holidays, or those special moments when only chocolate and peanut butter will do, these mini cheesecakes strike the ideal balance between decadent and manageable. Their individual portions make serving simple, while the combination of flavors and textures is nothing short of crave-worthy. Whether you’re a longtime fan of peanut butter desserts or a cheesecake lover looking for a twist, this recipe delivers on all fronts.

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Ingredients for Mini Peanut Butter Cup Cheesecakes

For the Crust:

• 1 cup chocolate cookie crumbs (like Oreo or chocolate graham crackers)
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• 1/2 cup creamy peanut butter
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/4 cup sour cream

For the Chocolate Ganache:

• 1/2 cup semi-sweet chocolate chips
• 1/4 cup heavy cream

Topping:

• 1 cup chopped mini peanut butter cups

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Step-by-Step Instructions for Mini Peanut Butter Cup Cheesecakes

Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C). Line a standard muffin tin with 12 paper cupcake liners. In a medium bowl, combine the chocolate cookie crumbs and granulated sugar. Pour in the melted butter and stir until the mixture resembles wet sand. Spoon about a tablespoon of the crust mixture into each liner and press down firmly with the back of a spoon or a small glass. Bake for 5 minutes, then remove and set aside to cool.

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Step 2: Make the Peanut Butter Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until smooth using a hand or stand mixer. Add the peanut butter and continue mixing until fully blended. Beat in the sugar and vanilla extract. Once smooth, mix in the eggs one at a time, scraping down the bowl between additions. Finally, mix in the sour cream until everything is creamy and well-combined.

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Step 3: Bake the Cheesecakes

Divide the cheesecake filling evenly among the muffin liners, filling each nearly to the top. Tap the muffin tin lightly on the counter to remove any air bubbles. Bake in the preheated oven for 18–20 minutes, or until the centers are just set. Let the cheesecakes cool at room temperature for 30 minutes, then transfer them to the refrigerator for at least 3 hours, preferably overnight.

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Step 4: Add the Chocolate Ganache

Once the cheesecakes are chilled and set, prepare the ganache. In a heatproof bowl, add the chocolate chips and heavy cream. Microwave in 20-second intervals, stirring in between, until the mixture is smooth and glossy. Let it cool slightly, then spoon a thin layer over each mini cheesecake.

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Step 5: Top and Serve

Sprinkle the chopped mini peanut butter cups over the ganache before it sets. Press down gently to help them adhere. Chill for an additional 15 minutes or until the ganache firms up. Serve chilled for best texture and flavor.

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Storage Instructions

To keep your Mini Peanut Butter Cup Cheesecakes fresh and delicious, follow these storage tips:

• Refrigerator: Store in an airtight container in the fridge for up to 5 days. The flavors actually deepen after a day or two, making them even more irresistible.
• Freezer: These mini cheesecakes freeze beautifully. Wrap each one individually in plastic wrap, then place them in a freezer-safe container or zip-top bag. They’ll keep for up to 2 months. Thaw overnight in the refrigerator before serving.

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Estimated Nutrition (Per Serving – Based on 12 Servings)

• Calories: 340
• Fat: 25g
• Saturated Fat: 13g
• Cholesterol: 80mg
• Sodium: 180mg
• Carbohydrates: 22g
• Sugar: 17g
• Protein: 6g

Note: These values are approximate and may vary depending on specific ingredient brands used.

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Frequently Asked Questions

### 1. Can I make these ahead of time?

Yes! These mini cheesecakes are perfect for making a day or two in advance. Just keep them chilled until ready to serve.

### 2. What type of peanut butter works best?

Creamy, no-stir peanut butter (like Jif or Skippy) is ideal for the smoothest texture. Natural peanut butter can cause separation issues in the filling.

### 3. Can I use a different crust base?

Absolutely! You can use graham crackers, vanilla wafers, or even a nut-based crust if you’re avoiding chocolate cookies.

### 4. What’s the best way to press the crust down?

Use the bottom of a shot glass, small measuring cup, or your fingers. Just make sure it’s compact so it holds together when baked.

### 5. How do I know when the cheesecakes are done baking?

They should be set around the edges with a slight jiggle in the center. Avoid overbaking—they’ll continue to firm up as they cool.

### 6. Can I skip the ganache?

Of course! The ganache adds richness, but if you’re in a hurry or prefer less chocolate, you can leave it off or drizzle with melted peanut butter instead.

### 7. Do I need to use cupcake liners?

Liners make removal and cleanup easier, but you can bake without them in a well-greased non-stick muffin pan. Just be careful when unmolding.

### 8. Can I use mini muffin tins?

Yes, but reduce baking time to about 10–12 minutes. Keep an eye on them so they don’t overbake.

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