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Peanut Butter Cup Cheesecakes

Irresistible Peanut Butter Cup Cheesecakes You’ll Love

These Peanut Butter Cup Cheesecakes are a sweet yet simple dessert perfect for entertaining.
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Prep Time 20 minutes
Cook Time 19 minutes
Chilling Time 2 hours
Total Time 2 hours 39 minutes
Servings: 18 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 2 cups Chocolate Graham Cracker Crumbs Provides a delicious chocolatey base; regular graham crackers can be a lighter substitute.
  • 1/4 cup Granulated Sugar Sweetens the crust perfectly; can use brown sugar for a richer flavor.
  • 1/2 cup Unsalted Butter Binds the crust together; margarine works well as a non-dairy option.
Filling
  • 16 oz Cream Cheese Ensure it's at room temperature for the best results.
  • 2 large Eggs Room temperature eggs mix smoothly.
  • 3/4 cup Creamy Peanut Butter Delivers that classic peanut butter flavor.
  • 1 tbsp Vanilla Extract Enhances overall taste; feel free to use imitation vanilla if you’re out of real.
Topping
  • 1 cup Semi-Sweet Chocolate Chips Creates a sweet, rich topping.
  • 1 tbsp Coconut Oil Helps achieve a smooth magic shell finish.
Optional Extras
  • 1 cup Whipped Cream For added indulgence on top just before serving.
  • 1 cup Fresh Berries Adds a refreshing balance of flavors and visual appeal.

Equipment

  • Cupcake pan
  • Mixing bowl
  • stand mixer
  • Microwave-safe Bowl

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a standard-sized cupcake pan with 18 paper liners.
  2. In a mixing bowl, combine the chocolate graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until the ingredients resemble wet sand. Spoon this mixture into each cupcake liner, pressing it down firmly.
  3. In a stand mixer, beat the room temperature cream cheese until smooth. Gradually add sugar, eggs, creamy peanut butter, and vanilla extract, mixing until fully incorporated.
  4. Evenly distribute the filling among the crusts in the cupcake liners, filling each liner to about three-quarters full. Tap the pan gently on the counter to eliminate air bubbles.
  5. Bake for 17-19 minutes until the centers slightly jiggle but are mostly set. Cool gradually in the oven with the door cracked open.
  6. While cooling, melt the semi-sweet chocolate chips, creamy peanut butter, and coconut oil together until smooth.
  7. Spoon the chocolate topping over each cheesecake and chill for at least 2 hours before serving.

Nutrition

Serving: 1mini cheesecakeCalories: 220kcalCarbohydrates: 25gProtein: 4gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 8IUCalcium: 4mgIron: 6mg

Notes

Use room temperature ingredients for a smooth filling and avoid overmixing. Chill after adding chocolate topping for best texture and flavor.

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