These mini peanut butter cheesecakes drizzled with chocolate and sprinkled with chopped peanuts are a lot of goodness packed into a muffin sized dessert! With a peanut butter Oreo crust, this easy cheesecake recipe is delicious from top to bottom.
Cheesecake is pretty amazing in all its forms from no bake to traditional baked and 9×13 pan to springform pan but there’s something about the mini cheesecakes that are just plain fun.
Start by crushing the peanut butter Oreos in a food processor. Add the melted butter and pulse until evenly coated.
Line three muffin tins with cupcake liners for a total of 36. Press one tablespoon of the crushed Oreos in each cupcake liner.
Beat together softened cream cheese and sugar until smooth. Add peanut butter, vanilla, and eggs. Mix well. Stir in the semi-sweet chocolate chips and peanut butter chips.
Spoon about 2 tablespoons of the cheesecake mixture into each muffin cup.
Bake at 325°F for 20-25 minutes until puffed and set. Allow the cheesecakes to cool.
Heat the semi-sweet chocolate chips, peanut butter chips, half-n-half, and creamy peanut butter in the microwave for 45-60 seconds. Stir until smooth.
Spoon the chocolate over the cooled cheesecakes. The cupcake liners can be removed first to allow the melted chocolate to drizzle down the sides.
Sprinkle with chopped peanuts and store in the fridge.
I made these mini peanut butter cheesecakes for my husband to bring to work for one of his employee’s last day. She moving to Japan to be a teacher! Everyone loved the cheesecakes and there weren’t any leftovers.
Mini Peanut Butter Cheesecakes Recipe Bonus Tips:
-
- Can’t find peanut butter Oreos? Use any flavor you want.
- Don’t remove the Oreo filling when crushing them.
- If you don’t have a food processor, put the Oreos in a gallon size plastic bag and crush them with a rolling pin.
- Try using crunchy peanut butter for more texture.
- If you plan to transport these mini peanut butter cheesecakes, it is less messy to leave the cupcake liners on the mini cheesecakes and top them with melted chocolate.
Mini Peanut Butter Cheesecakes
Equipment
- Wonder Cup Adjustable Measuring Cup (Two Cup Size)
Ingredients
- 30 peanut butter Oreos 15.25 oz package
- 4 tablespoon butter melted
- 32 oz packages cream cheese softened four 8-ounce packages
- 1 ⅓ cups granulated sugar
- ⅔ cup creamy peanut butter
- 2 teaspoon vanilla extract
- 3 egg
- 1 cup semi-sweet chocolate chips
- 1 cup peanut butter chips
Chocolate Glaze
- 2 cup semi-sweet chocolate chips
- ½ cup peanut butter chips
- ½ cup half-n-half
- 2 tablespoon creamy peanut butter
- ¼ cup chopped peanuts
Instructions
- Preheat oven to 325°F. Line 3 muffin pans with cupcake liners.
- Crush the Oreos. Stir in melted butter. Press one tablespoon into the bottom of 36 lined muffin cups.
- Beat together softened cream cheese and sugar until smooth. Add peanut butter, vanilla, and eggs. Mix well.
- Stir in the semi-sweet chocolate chips and peanut butter chips.
- Spoon about 2 tablespoons of the cheesecake mixture into each muffin cup.
- Bake at 325°F for 20-25 minutes until puffed and set. Allow the cheesecakes to cool.
Chocolate Glaze
- Heat the semi-sweet chocolate chips, peanut butter chips, half-n-half, and creamy peanut butter in the microwave for 45-60 seconds. Stir until smooth.
- Spoon the chocolate over the cooled cheesecakes. The cupcake liners can be removed first if desired.
- Sprinkle with chopped peanuts.
- Store in the fridge.
Video
Notes
Storage:
Store in an airtight container in the fridge for 3-4 days or in the freezer for up to two months.Nutrition
Lauren says
I forgot cupcake liners, is that going to be a big deal?
Tonia says
They might be hard to remove from the pan.
mirjana says
super
Genevieve says
Do you think that I could freeze these and make them ahead of time?
Tonia says
Hi Genevieve,
I think that they would freeze well! Enjoy!
~Tonia
Iris Lopez says
Great ideas for kids parties! Thank you Tonia for sharing this cool recipe with us.
Tonia says
You are very welcome! Thanks for stopping by Iris!
Michelle says
Hello,
Can you tell me what size pan you used? At first I thought it was a cupcake pan, but now I’m not sure. I’m making these for a shower next weekend for a bride who loves peanut butter. Can’t wait! I just want to make sure I’m using the right pan/liners. Thanks so much.
Michelle
Tonia says
Hi Michelle,
Yes, I used a cupcake pan with the normal sized liners. These could also be made using a mini cupcake pan and mini liners if you don’t want them to be so big. You would just put less into each cup! Best of luck!
~Tonia