Chocolate Peanut Butter Mini Cheesecakes

Chocolate Peanut Butter Mini Cheesecakes

Serves: 12 people
Cooking Time: 45 minutes, plus overnight refrigeration
Chocolate Peanut Butter Mini Cheesecakes

Ingredients

  • FOR THE CRUST:
  • 1 cup graham cracker crumbs
  • 4 tablespoons butter, melted
  • FOR THE CHOCOLATE CHEESECAKE FILLING:
  • 10 ounces semi-sweet chocolate, chopped
  • 1 1/2 cups heavy cream
  • 1/2 cup powdered sugar
  • 12 ounces cream cheese, softened
  • 1/2 teaspoon vanilla extract
  • FOR THE PEANUT BUTTER CHEESECAKE FILLING:
  • 1/2 cup powdered sugar
  • 4 ounces cream cheese, softened
  • 1/2 teaspoon vanilla extract
  • 2/3 cup cream peanut butter
  • 2/3 cup heavy cream
  • FOR THE TOPPING:
  • 6 ounces semi-sweet chocolate, chopped
  • 6 tablespoons heavy cream
  • 1/4 teaspoon oil
  • Chopped peanuts, for garnish
  • Mini chocolate chips, for garnish
    • Chocolate Peanut Butter Mini CheesecakesThese mini cheesecakes are filled with chocolate and peanut butter goodness in the most decadent way possible!
  1. Line a muffin tin with baking cups.
  2. In a bowl, mix together graham cracker crumbs and butter until combined. Divide evenly into the muffin tins, pressing down so they are firm. Set aside.
  3. Next, make the chocolate cheesecake filling. Melt chocolate in a microwave at 30-second intervals, stirring each time. Continue until melted and smooth. Whisk in heavy cream.
  4. In another bowl, beat together powdered sugar and cream cheese for about one minute. Beat in vanilla extract and chocolate mixture until fully combined. Divide evenly over graham cracker crusts. Smooth out the top. Refrigerate.
  5. Next, make the peanut butter cheesecake filling. Beat together powdered sugar and cream cheese for about one minute. Beat in vanilla extract and heavy cream until combined and smooth.
  6. Divide evenly over the chocolate layer, smoothing out the top as you go. Refrigerate.
  7. To make the topping, melt semi-sweet chocolate in the microwave at 30-second intervals, stirring each time until melted and smooth. Whisk in heavy cream and oil until combined.
  8. Pour over the peanut butter layer. Top with chopped peanuts and chocolate chips. Refrigerate overnight, or at least 5 hours. Serve and enjoy!

Instructions

Print This Recipe
  • FOR THE CRUST:
  • 1 cup graham cracker crumbs
  • 4 tablespoons butter, melted
  • FOR THE CHOCOLATE CHEESECAKE FILLING:
  • 10 ounces semi-sweet chocolate, chopped
  • 1 1/2 cups heavy cream
  • 1/2 cup powdered sugar
  • 12 ounces cream cheese, softened
  • 1/2 teaspoon vanilla extract
  • FOR THE PEANUT BUTTER CHEESECAKE FILLING:
  • 1/2 cup powdered sugar
  • 4 ounces cream cheese, softened
  • 1/2 teaspoon vanilla extract
  • 2/3 cup cream peanut butter
  • 2/3 cup heavy cream
  • FOR THE TOPPING:
  • 6 ounces semi-sweet chocolate, chopped
  • 6 tablespoons heavy cream
  • 1/4 teaspoon oil
  • Chopped peanuts, for garnish
  • Mini chocolate chips, for garnish
    • Chocolate Peanut Butter Mini CheesecakesThese mini cheesecakes are filled with chocolate and peanut butter goodness in the most decadent way possible!
  1. Line a muffin tin with baking cups.
  2. In a bowl, mix together graham cracker crumbs and butter until combined. Divide evenly into the muffin tins, pressing down so they are firm. Set aside.
  3. Next, make the chocolate cheesecake filling. Melt chocolate in a microwave at 30-second intervals, stirring each time. Continue until melted and smooth. Whisk in heavy cream.
  4. In another bowl, beat together powdered sugar and cream cheese for about one minute. Beat in vanilla extract and chocolate mixture until fully combined. Divide evenly over graham cracker crusts. Smooth out the top. Refrigerate.
  5. Next, make the peanut butter cheesecake filling. Beat together powdered sugar and cream cheese for about one minute. Beat in vanilla extract and heavy cream until combined and smooth.
  6. Divide evenly over the chocolate layer, smoothing out the top as you go. Refrigerate.
  7. To make the topping, melt semi-sweet chocolate in the microwave at 30-second intervals, stirring each time until melted and smooth. Whisk in heavy cream and oil until combined.
  8. Pour over the peanut butter layer. Top with chopped peanuts and chocolate chips. Refrigerate overnight, or at least 5 hours. Serve and enjoy!