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Mini Peanut Butter Cheesecakes

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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.

mini peanut butter cheesecakes drizzled with chocolate

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.

peanut butter Oreos in food processor

Start by crushing the peanut butter Oreos in a food processor. Add the melted butter and pulse until evenly coated.

Oreo crusts for mini peanut butter cheesecakes in a lined muffin pan

Line three muffin tins with cupcake liners for a total of 36. Press one tablespoon of the crushed Oreos in each cupcake liner.

bowl of batter for mini peanut butter cheesecakes

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.

cupcake tin filled with mini peanut butter cheesecake batter

Spoon about 2 tablespoons of the cheesecake mixture into each muffin cup.

baked mini peanut butter cheesecakes in muffin pan

Bake at 325°F for 20-25 minutes until puffed and set. Allow the cheesecakes to cool.

chocolate glazed mini peanut butter cheesecakes

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.

mini chocolate drizzled peanut butter cheesecakes

Spoon the chocolate over the cooled cheesecakes. The cupcake liners can be removed first to allow the melted chocolate to drizzle down the sides.

mini peanut butter cheesecake with a bite taken out of it

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.

Mini Peanut Butter Cheesecakes

These Mini Peanut Butter Cheesecakes have a peanut butter Oreo crust and are drizzled with chocolate and sprinkled with chopped peanuts.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 36

Equipment

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

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Notes

Storage:

Store in an airtight container in the fridge for 3-4 days or in the freezer for up to two months.

Nutrition

Serving: 1cheesecake | Calories: 311kcal | Carbohydrates: 25g | Protein: 5g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 165mg | Potassium: 191mg | Fiber: 2g | Sugar: 19g | Vitamin A: 417IU | Vitamin C: 0.03mg | Calcium: 45mg | Iron: 2mg
Course: Dessert
Cuisine: American
Author: Tonia Larson

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About Tonia Larson

Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

Comments

    5 from 1 vote (1 rating without comment)

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  4. marcie@flavorthemoments says

    These look so incredibly good! Mini cheesecakes are my favorite kind, and the chocolate peanut butter combo is more than I can stand!

    Reply

  5. Medeja says

    Such little cute cheesecake bites look so nice, I think it’s more work, but better. Mm..pm cheesecake sounds really great.

    Reply

  6. Teresa from Michigan says

    These look fabulous has anyone made them yet? I have a retirement party to bake for and these i think would be yummy Please let me know as soon as possible Thanks

    Reply

  11. Rhonda says

    These look amazing! It is my husbands birthday in a week. He is a peanut butter and chocolate fan also. Perfect! Thanks!

    Reply

  13. Anne @ Domesblissity says

    Oh Tonia! I knew I should’ve listened to my instinct when it was saying “look away, look away”! LOL Gorgeous!

    Anne xx

    Reply

    • Tonia says

      No, no…with Jocelyn’s help, we’ve figured out that these are actually good for you because of the protein! 🙂

      Reply

  14. Ling says

    I’ve been thinking about something like this for the past couple of days and now, looking at these, I really got to make it happen! I’d probably do it sans peanut butter because I don’t really like em’. Yes, I’m weird like that. ;-b

    Reply

    • Tonia says

      I can’t wait to see what flavor you come up with! I’ve already purchased more cream cheese and I am dreaming up my next flavor!

      Reply