Dessertscakemehometonight
Mini Chocolate Peanut Butter Cheesecakes
These mini chocolate peanut butter cheesecakes are an easy, no bake dessert for Reese's lovers! Made with a chocolate cookie crust, creamy peanut butter cheesecake filling, chocolate ganache, whipped cream, and Reese's cups, these mini peanut butter cheesecakes are the perfect little sweet treat!
👥 24 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 1h 30m👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- mixing bowl
- microwave
📝 Preparation Steps
1
In a mixing bowl, stir together the Oreo cookie crumbs, granulated sugar, and melted salted butter. Portion the crumbs into the mini cheesecake pan using a small cookie scoop (about 1 tablespoon). Firmly press the crumbs into the bottom of the pan to form the crust. Set aside.
Oreo cookie crumbs2 tbspgranulated sugar2 tbspsalted butter (melted)6 tbsp
2
In a large bowl, use an electric hand mixer to cream the cream cheese, powdered sugar, peanut butter and vanilla extract until smooth. Pour in the heavy cream and whip the cheesecake mixture on medium-high speed until the mixture thickens and becomes light and fluffy.
cream cheese (room temperature)16 oz¾ cups powdered sugar1powdered sugar2 tbspvanilla extract2 tsp½ tsp vanilla extractheavy cream1 cup¼ cup heavy cream¾ cup heavy cream
3
Fill a piping bag with the peanut butter cheesecake mixture and pipe it onto the chocolate cookie crusts, slightly above the top of the pan. Chill the cheesecakes in the refrigerator for ⏱️ 12 hours or overnight. After chilling, remove the cheesecakes from the pan.
4
To make the chocolate ganache, combine the semisweet chocolate chips and heavy cream in a microwave-safe bowl. Heat the chocolate and cream in the microwave in ⏱️ 15 second intervals, stirring in between each interval, until the chocolate is melted and the ganache is smooth. Set aside to cool slightly.
heavy cream1 cup¼ cup heavy cream¾ cup heavy cream
5
To make the whipped cream, in a bowl with an electric mixer, whip the heavy cream, powdered sugar and vanilla extract until medium-stiff peaks form. Fill a piping bag fitted with a Wilton 1M piping tip with the whipped cream.
heavy cream1 cup¼ cup heavy cream¾ cup heavy cream¾ cups powdered sugar1powdered sugar2 tbspvanilla extract2 tsp½ tsp vanilla extract
6
To assemble the cheesecakes, pipe or spoon the slightly cooled chocolate ganache on the top of the cheesecakes. Pipe a small swirl of whipped cream on top of the ganache. Sprinkle the cheesecakes with Oreo cookie crumbs and top each cheesecake with a mini peanut butter cup.
Oreo cookie crumbs2 tbsp
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...