Chocolate Peanut Butter Mini Cheesecakes is an easy, no bake recipe that tastes like eating a gigantic peanut butter cup. A dream come true for peanut butter and chocolate lovers.
If you’re a fan of Reese’s peanut butter cup, then you should really try this chocolate and peanut butter mini cheesecakes. 
Step aside Peanut Butter Pie with Pretzel Crust and Fabulous Hot Fudge Peanut Butter Pie, there’s a new guy in town – Chocolate Peanut Butter Mini Cheesecakes.
Chocolate Peanut Butter Mini Cheesecakes
This cheesecake is like a Reeses peanut butter cup in cheesecake form. The base is crunchy and buttery. The chocolate layer uses semi-sweet chocolate to keep it deep and decadent, and the peanut butter is added to the top layer.
The whole thing is topped off with a thick layer of decadent chocolate ganache and sprinkled with chopped peanuts and mini chocolate chips.
This cheesecake sets in the fridge using just the chocolate, peanut butter and cream cheese as it’s setting agents. There are no eggs and no gelatine required.
How to make Chocolate Peanut Butter Mini Cheesecakes
First gather your ingredients. You’ll need just few basic ingredients for this decadent treat!
- Graham crackers crumbs
- Butter
- Semi – sweet chocolate
- Cream cheese
- Heavy cream
- Powdered sugar
- Vanilla extract
- Peanut butter
- Mini Chocolate Chips
- Peanuts – chopped
Can I Make Chocolate Peanut Butter Mini Cheesecake Ahead?
Yes, in fact, it’s even better if you make it the day before serving as it will have plenty of time to set firmly.
Can You Freeze It?
Yes, this mini cheesecake freezes beautifully. Place it in an airtight container and freeze for up to 2 months.
I hope you love this delicious and easy recipe – be sure to give it a review below!
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Chocolate Peanut Butter Mini Cheesecakes
Ingredients
Crust
- 1 cup graham crackers crumbs
- 4 tbsp butter melted
Cheesecake Filling
- 10 oz semi - sweet chocolate chopped
- 16 oz cream cheese softened
- 2 cups heavy cream room temperature
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2/3 cup creamy peanut butter
Chocolate Ganache
- 6 oz semi-sweet chocolate chopped
- 1/4 cup heavy cream
- Mini Chocolate Chips for sprinkle
- Peanuts chopped for sprinkle
Instructions
- Prepare 12 baking cups or panettone baking cups (I used 2 3/8 x 2 Inch ) or mini springform pan.
- In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until well combined.
- Press evenly in the paper cups with shot glass, to make firm layer. Chill in the fridge whilst you do the rest!
- Melt the chocolate in the microwave safe bowl on short bursts until fully melted – leave to cool slightly.
- Whisk the Cream Cheese and Icing sugar and vanilla with an electric mixer until combined. Pour in the heavy cream and continue to mix until it is starting to thicken a lot like a Mousse does!
- Pour 1/3 of mixture in a separate large bowl, and set aside.
- Pour the melted chocolate in the remaining 2/3 of mixture and fold together until smooth, and then spread onto the cheesecake base. Leave it in the fridge to cool.
- Add the peanut butter to the reserved mixture and mix it through until you get fine, smooth mixture. Spread evenly over chocolate cheesecake filling. Place it in the fridge.
- Melt the chocolate and stir in heavy cream. Spoon chocolate ganache on top of each cheesecake. Sprinkle chopped peanuts and mini chocolate chips on top for garnish.
- Store cheesecakes in refrigerator.
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