Peanut Butter + Chocolate + Cheesecake = What could be better?!?
Oreo Cookie Crust Ingredients:
- 1 cup finely-crumbled Oreo cookies
- 2 Tbsp. melted butter
Peanut Butter Cheesecake Ingredients:
- 16 oz. (2 bricks) cream cheese, softened
- 1/2 cup smooth peanut butter
- 3/4 cup light brown sugar, firmly packed
- 2 eggs, room temperature
- 1/4 cup heavy cream
- 1/2 tsp. vanilla extract
Chocolate Ganache Ingredients:
- 1 cup dark chocolate chips
- 3 Tbsp. heavy cream
- 1 Tbsp. powdered sugar (or more)
- Reese’s Peanut Butter Cups, crumbled
To Make The Oreo Cookie Crust:
- Preheat oven to 350 degrees.
- In a medium bowl, whisk together the finely-crumbled Oreo cookies and melted butter until blended. Press the mixture into your mini cheesecake pan (or other baking pan) in your desired thickness, press until flat, then bake for 5 minutes and remove. (**I placed 1/2 tablespoon of the crust into each mini cheesecake, and then patted it down with my spoon.**)
To Make The Peanut Butter Cheesecake:
- In an electric mixer, add the cream cheese and peanut butter and beat on medium-speed until smooth. Add the sugar and continue mixing until combined. Blend in the eggs one at a time, then the cream and vanilla, using a spatula to scrape down the bowl between additions, and beat until just combined.
- Use a spoon or cookie scoop to transfer the batter to your pan with the pre-baked crusts. Fill each mini cheesecake container to the brim, evening out the tops with a spoon. Then bake for 12-15 minutes, or until the cheesecakes are just set and no longer move when you jiggle the pan. Turn the oven off and crack open the door and let the cheesecakes cool off for 15 minutes. Remove and let sit until they reach room temperature, then refrigerate for at least 4 hours. Top with ganache and the crumbled Reese’s.
To Make The Chocolate Ganache:
- In a heatproof bowl, add the chocolate chips and cream. Heat over a bowl of simmering water, stirring until combined and the chocolate is melted. Or heat in the microwave in 10-second intervals, stirring between intervals, until the chocolate is melted. Add in a tablespoon of powdered sugar, or more to reach your desired consistency. Then spoon the ganache over the mini cheesecakes.
*If you make this in an 8-inch springform pan, you may want to double the crust recipe. Up to you!
These are absolutely amazing! And you’ve totally convinced me to get a cheesecake pan!
Whoa! Those look amaaaaaaaaaaazing! Putting that mini cheesecake pan on my wish list so that I can make these ASAP.
These look so decadent, I love them!
Pure decadence! They look absolutely divine. And now there’s another baking tool to add to my wish list ;)
I am in total looooove!! Yum!
Ali! These look AMAZING! And such awesome pictures. I also want a mini cheesecake pan and tried to find one in Germany but they don’t exist. Oh well. And the ganache dripped down so prettily! Can’t think of a better flavor combination. :)
Ridiculously cute and awesome. I don’t even like cheesecake (gasp) but I’d totally eat this!
Oh wow, these are going to be dangerous!
What a fabulous friend you are! These look SO good and I love that they’re mini :)
Shut your face!
Welcome home to your friend! You are so sweet to make such a gorgeous (and jaw-dropping!) dessert for her return :) Cheesecake, peanut butter, and chocolate is one KILLER combination! They look incredible. I love cute little bite-sized treats. :)
Love! Pb + chocolate is such a classic!
Ammmmazzing! Perfect for a get together! Lovely shots as well!
For sure getting one of those mini cheesecake pans! Thank you for this yummy recipe!
um, wow. i need a cheesecake pan asap – i didn’t even know they made such things – and i need to make this, stat! gorgeous photos!!
I seriously just want to lick the screen! These are incredible!!!
I have that same pan and I love it! Isn’t it the greatest!! I loe your creation here, just stunning!
These look amazing
Your presentation of these mini cakes was so beautiful on FoodGawker – I had to click over to see the source!
Wow! Thanks Ali. I received a mini cheesecake pan almost a year ago and still had not put it to use until this recipe. This is also my first time coming across your blog and trying out a recipe and it was completely spot on. thanks so much for the careful instructions and beautiful pics to keep me guided along the way.
these are so cute and sinful! mmmm!!!
FUN! These are beautiful as can be and I LOVE mini desserts that you can just pop right in your mouth. I’d like to say mini cheesecake bites would be helpful for portion control, but with the peanut butter and chocolate combo, I’d just have to go to town on these guys ;)
does anyone know if you can use a mini cupcake pan or a regular cupcake that holds 12?
Howwww is this even real life, Ali?! These are gorgeous. And I need seven.
OK, i think you have convinced me that i need to buy this pan. These look to die for!
I lived for two years in a country that didn’t sell Reese’s peanut butter cups. I’m not sure how I survived. These look gorgeous. I can’t wait to try them.
How long do you bake one in the 8″ springform pan?
I *just* used a 9″ springform pan this morning. I doubled the crust recipe and baked the cheesecake for 33 minutes.
I love your receipe. However, my kids have allergy to peanut. What can I use instead of Reese peanut
Butterfinger bars would work real well, Twix… or whatever your kids favorite one is.
Question: Did you refrigerate the cheesecake with or without the ganache already on top?
Oh my gosh these look fantastic! Beautiful and scrumptious – my two favorite things in a recipe.
oh my…these look so good! I love anything chocolate. =)
I just made this, it is still in the oven but the batter tasted awesome! I wanted to say that if you are planning on using a mini muffin pan, make more crust! The recipe made 24 crusts but 36 cheesecakes for me. I used a rounded teaspoon for each crust. Just thought that might help those of us who don’t have fancy mini cheesecake pans :)
Hi Ashely, I plan on making these today and I as well have mini muffin pans.. I was just wondering how yours came out? I wasnt sure if you put crust on the sides as well or just on the very bottom and also if you used mini cupcake liners.. I cant decide how i want to go about these, I want then to come out nice like the pictures
My Dad Made these And They Were So Good… Thanks For The recipe.
I just wanted to say that I made this recipe at the beginning of the week and LOVED IT!!!! It was perfect and decadent but not too much peanut butter taste it was just right. I unfortunately didnt have mini cheesecake pans (but I will be investing because they are perfect for parties) so I used a 9 inch springform pan and I baked for 40 minutes (30 just wasnt enough so i added ten more, oven temps may vary for others.) This was easy enought to make and so worth it, I reccomend to anyone looking for a tasty dessert.
I made these in mini muffin pans and they were delicious, but HOW do you get your melted chocolate to look so silky smooth? Mine ends up looking granular – tastes fine but not pretty!
This website shows how to make a chocolate ganache glaze!
I’m very impressed with the peanut butter cheesecake puffs. If you have any more suggestions on different receipts phrase let me know.I’m always giving a party or gathering. Please forward more party delights like this one it if delightful!!!!!!
These look delicious and I have chosen to make them for my boyfriend’s upcoming birthday. They’re just perfect: he loves peanut butter, Reese’s are his favorite candy, he loves cheesecake, and he especially loves mini desserts because he can just pop them down the hatchet! I have a couple questions about the recipe though:
1. For making the Oreo crust: did you finely crumbled just the cookie part of the Oreo, or the whole oreo including the cream? If you did use the cream filling too, were they regular Oreos, double stuf, or something else? I’ve made a variety of truffles before using different kinds of oreos (mint, peanut butter, even sherbert flavored!), so I’m wondering if the type of oreo modifies the crust at all.
2. I have never attempted cheesecake before. Are there any need to know tips of the trade?
3. Neither my BF nor I are fans of dark chocolate – if I used milk chocolate chips instead, would that ruin the consistency of the ganache?
4. Once you made these, how did you go about storing them? Did you just keep them in the refrigerator in tupperware? I can certainly imagine they’ll go quick enough that there is nothing left to store, but I’m trying to plan for how to keep them until its time to “cut the cake”!
Thanks for this awesome recipe – I can’t wait to try it!
I just put these in the oven to bake and oh my, I know they’re going to turn out great! The cheesecake mix (before baking) is deeeelicious! Can’t wait to taste the finished product!! Thanks for the recipe!
Can these mini cheesecakes be make in cupcake wrappers or cupcake pans? Do you have to have a spring-form pan? Thanks!
Yes, you could make them in cupcake wrappers. And cupcake pans, if they are sprayed very well. The springform pans just make it easier to get them out of the pan. :)
We have a family dinner tomorrow night and we are bringing the dessert. I have chosen to make the peanut butter chocolate cheesecakes. I can hardly wait to make them as they look so yummy and decadent. Thank you for sharing this recipe!
These were great and so fancy looking. My girlfriend and I made them and ate them all to ourselves!
These are absolutely amazing and addicting! I made a modified recipe of from yours and others, and posted it on my blog. I added a link back to your recipe in the notes. Thanks!
Made these for a pool party….delicious! Ordered mini cheesecake pans, sooooo cute!
My Grammy, Jackie, and I made the Reese’s Peanut Butter Chocolate Mini Cheesecakes and they were delicious !
Aww, we’re so happy you enjoyed them! :)
Hi. Ali! Can I make this into a 9 in springform? If so, would the baking time be the same? Would there be any different steps i need to take? Thank you
Hi Kathy! Yes, you can make this in a 9-inch springform pan, though you’ll need to double the recipe. Also, we’d recommend baking it in a water bath (place foil-wrapped springform pan in a roasting pan large enough to hold it. Fill the pan with enough hot water to come 1-inch up the sides of the springform pan and carefully transfer to middle oven rack). It will also take longer to bake — anywhere from 45 min to an hour (possibly longer). Just monitor it — the center two inches should move just slightly when you gently shake the pan. We hope this helps!