Description
These single‑serving cheesecakes combine a chocolatey cracker base, creamy peanut butter‑laced filling, and a glossy chocolate‑peanut butter glaze—perfect for celebrating any peanut butter obsession!
Ingredients
Scale
Crust
- 1½ cups chocolate graham cracker crumbs (about 165 g)
- 2 Tbsp granulated sugar
- 4 Tbsp unsalted butter, melted
Filling
- 16 oz (454 g) full‑fat cream cheese, softened
- ½ cup (100 g) granulated sugar
- 2 large eggs, at room temperature
- ½ cup (135 g) creamy peanut butter
- 1 tsp pure vanilla extract
Drizzle Topping
- ½ cup (85 g) semi‑sweet chocolate chips
- 3 Tbsp creamy peanut butter
- 2 Tbsp coconut oil
Instructions
- Prep the Pan
- Heat oven to 350°F. Line a regular 12‑cup muffin tin with 18 liners (standard size).
- Form the Crust
- In a medium bowl, stir together the graham crumbs and sugar.
- Pour in melted butter and mix until the crumbs hold together when pressed.
- Divide evenly (about 2 Tbsp) among the liners and press firmly into the bottoms with a flat measuring cup.
- Make the Filling
- In a large mixing bowl, beat the cream cheese until smooth.
- Add sugar and blend until silky.
- Crack in eggs one at a time, mixing just until incorporated.
- Add the peanut butter and vanilla, stirring until the batter is uniform and lump‑free. Be careful not to overbeat.
- Bake the Cheesecakes
- Spoon the filling over the crusts, filling each about three‑quarters full.
- Tap the pan gently on the counter to level the tops and release air pockets.
- Bake 17–19 minutes, until edges are set and centers still wiggle slightly.
- Turn off the oven, crack the door, and let the cheesecakes rest inside for 2–3 minutes.
- Remove to a rack and cool for 30 minutes at room temperature.
- Prepare the Glaze
- In a microwave‑safe bowl, combine chocolate chips, peanut butter, and coconut oil.
- Heat in 30‑second bursts, stirring between, until melted and smooth (or use a double boiler).
- Finish & Chill
- Spoon a drizzle of the chocolate‑peanut butter mixture atop each cheesecake, tipping the pan to help it spread to the edges.
- Refrigerate at least 2 hours (or up to overnight) before serving so the glaze sets firmly.
Notes
Storage: Keep these mini cheesecakes in an airtight container in the fridge for up to 5 days. Enjoy every rich, bite‑sized treat!
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Desserts
Nutrition
- Serving Size: 1 cheesecake
- Calories: 278kcal
- Sugar: 12g
- Sodium: 161mg
- Fat: 21g
- Saturated Fat: 10g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 58mg