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Mini peanut butter cup cheesecakes offer big flavor in a little package perfect for gatherings or a sweet bite after dinner. They are smooth and creamy with a hint of peanut butter and a rich chocolate topping making them irresistible for peanut butter and chocolate fans. This recipe hits all the right notes for an easy yet impressive dessert.
I first tried these for a birthday party and now they are my go to for any chocolate peanut butter craving. My family gets excited every time they see these chilling in the fridge.
Ingredients
- Chocolate graham cracker crumbs: bring deep cocoa flavor and make a more decadent crust than plain graham. Look for crisp crumbs with a strong chocolate aroma.
- Granulated sugar: sweetens every layer of the dessert. Choose superfine if you want a smoother texture.
- Unsalted butter melted: brings everything together in the crust and gives just the right amount of richness. Use fresh high quality butter for best taste.
- Cream cheese at room temperature: is essential for the smooth and creamy filling. Always choose full fat for best flavor and texture.
- Peanut butter creamy style: gives the cheesecakes their signature taste. Opt for a brand with minimal added sugar and salt for pure peanut flavor.
- Large eggs: bind and help the filling set. Make sure they are at room temperature to mix in easily.
- Vanilla extract: adds warmth and rounds out the flavors. Pure vanilla gives a better flavor than imitation.
- Semi sweet chocolate chips: melt into a glossy topping. Try to use high quality chocolate for a smooth finish.
- Coconut oil: makes the topping shiny and easy to pour. Refined coconut oil has no coconut flavor if that is your preference.
Step-by-Step Instructions
- Make the Crust:
- Stir chocolate graham cracker crumbs and sugar together in a bowl. Pour in melted butter and mix well until crumbs are fully coated with butter. Scoop into paper lined cupcake pans dividing evenly. Press crumbs down firmly with the back of a measuring cup to make a tight base for the cheesecake. Set aside while you make the filling.
- Prepare the Cheesecake Filling:
- Place cream cheese into a large bowl. Beat with a hand or stand mixer until completely smooth. Scrape down the sides of the bowl as needed. Add granulated sugar and beat again until fully blended and creamy. Add eggs one at a time mixing after each addition just until the yolk is mixed in. This helps keep your batter silky and avoids extra air. Mix in peanut butter until fully combined once more scraping sides of the bowl for even blending. Then add vanilla extract and incorporate. Take care not to over mix any step to avoid a dense cheesecake.
- Fill and Bake:
- Spoon cheesecake batter into each cupcake liner filling nearly to the top. Tap the pan gently on the countertop to smooth the tops and remove any hidden air bubbles. Place pans in a preheated 350 degree oven. Bake for 17 to 19 minutes just until the edges are set and the centers still look slightly jiggly. Turn the oven off and crack the door open for a couple minutes to gently finish. Remove the pan and allow cheesecakes to cool at room temperature for about 30 minutes.
- Make the Chocolate Topping:
- Combine chocolate chips peanut butter and coconut oil in a small microwave safe bowl. Heat in 30 second bursts stirring each time until smooth and fully melted. Alternatively melt over a double boiler if you prefer. Spoon chocolate mixture over each cooled cheesecake swirling gently to cover the top completely.
- Chill and Serve:
- Refrigerate cheesecakes at least two hours or up to a full day. This allows the centers to fully set and the flavors to develop. Peel away paper liners and serve chilled.
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I love using my favorite local peanut butter for these the flavor really shines in a simple recipe like this. The first time I made them with my kids we ended up making double the batch because one is never enough.
Storage Tips
Store cheesecakes in an airtight container in the refrigerator for up to five days. Stack careful with parchment between layers to avoid sticking. They freeze well individually just thaw overnight in the fridge before serving for a fresh taste.
Ingredient Substitutions
If you cannot find chocolate graham cracker crumbs use regular graham crackers and add a tablespoon of unsweetened cocoa powder. For a nut free version swap the peanut butter for sunflower seed butter. Dairy free cream cheese and vegan butter also work if you are accommodating allergies just be sure to keep a close eye on baking time as it may shift a bit.
Serving Suggestions
Top each cheesecake with a mini peanut butter cup or a sprinkle of chopped roasted peanuts for crunch. Drizzle extra melted chocolate or swirl in a bit of salted caramel for added flair at parties. I love serving them on a decorative platter as a fun dessert buffet option.
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Cultural Context
Cheesecake has roots in ancient Greece but American style creamy cheesecakes became famous in New York. The peanut butter twist brings a playful nod to classic American snacks making these treats equal parts nostalgic and indulgent. They are adored anywhere people crave chocolate peanut butter combos.
Recipe FAQs
- → What type of chocolate is best for the crust?
Semi-sweet or bittersweet chocolate graham crackers create a flavorful, not-overly-sweet base that balances the filling.
- → How do I prevent lumps in the filling?
Bring all ingredients to room temperature before mixing and add eggs one at a time. If lumps remain, press through a fine mesh sieve.
- → Can I use natural peanut butter?
Creamy, shelf-stable peanut butter works best for texture. Natural peanut butter may cause separation or affect the filling's consistency.
- → How do I know when the cheesecakes are done?
The edges should look set while the centers slightly jiggle. Avoid over-baking for the creamiest texture.
- → Can I use a mini muffin tin?
You can, but adjust the baking time since smaller portions cook faster. Results vary if not tested with minis.
- → How should I store the cheesecakes?
Keep them in an airtight container in the refrigerator for up to five days for optimal freshness.