Description
Delicious and creamy Chocolate Peanut Butter Mini Cheesecakes with a graham cracker crust, layered chocolate and peanut butter filling, topped with a rich chocolate ganache and garnished with chopped peanuts and mini chocolate chips. Perfect for individual servings at parties or special occasions.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 4 tbsp butter (melted)
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
Ganache & Garnish
- 6 oz semi-sweet chocolate (chopped) for ganache
- Additional heavy cream (approximately 1/3 cup) to melt with ganache chocolate
- Chopped peanuts (for garnish)
- Mini chocolate chips (for garnish)
Instructions
- Prepare baking cups: Line mini springform pans or baking cups to prepare for crust and filling.
- Make the crust: Mix graham cracker crumbs with melted butter until combined. Press the mixture firmly into the bottom of each prepared baking cup. Chill in refrigerator to set the crust.
- Melt chocolate: Melt 10 oz of semi-sweet chocolate in short bursts using a microwave or double boiler, stirring until smooth. Let it cool slightly to avoid curdling the filling.
- Make cream filling: Using an electric mixer, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gradually add the 2 cups of room temperature heavy cream and continue whipping until the mixture thickens and holds soft peaks.
- Prepare chocolate layer: Fold the melted chocolate into about two-thirds of the cream cheese mixture until fully combined. Spread this chocolate filling evenly over the chilled graham cracker crust in each cup. Chill again to set.
- Prepare peanut butter layer: Fold the creamy peanut butter into the remaining one-third of the reserved cream cheese mixture. Layer this peanut butter filling evenly over the set chocolate layer in each cup. Chill again until firm.
- Prepare ganache topping: Melt the remaining 6 oz semi-sweet chocolate with approximately 1/3 cup of heavy cream over low heat or in the microwave until smooth and glossy. Spoon the ganache over the set peanut butter layer.
- Garnish and serve: Sprinkle the tops with chopped peanuts and mini chocolate chips. Refrigerate until ready to serve for best texture and flavor.
Notes
- Make sure the cream cheese is fully softened for a smooth filling.
- Use room temperature heavy cream to ensure it whips properly.
- Allow enough chilling time between layers for clean, distinct layers.
- Mini springform pans make for an easy and neat removal of the cheesecakes.
- Ganache can be thickened by chilling before spooning over cheesecakes.
