Description

Rich and indulgent mini cheesecakes made with a creamy chocolate and peanut butter filling, topped with a smooth chocolate ganache and a peanut butter swirl. Perfect for dessert lovers and special occasions.

Ingredients

Units Scale

16 Oreo cookies (crushed)
3 tbsp unsalted butter (melted)
16 oz cream cheese (softened)
1/2 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 tsp vanilla extract
1/3 cup creamy peanut butter
1/2 cup semi-sweet chocolate chips (melted and slightly cooled)
1/4 cup heavy cream
1/4 cup semi-sweet chocolate chips (for ganache)
2 tbsp creamy peanut butter (for topping swirl)

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Instructions

Preheat the oven to 325°F (163°C) and line a muffin pan with paper liners.
Mix the crushed Oreos with melted butter and press the mixture into the bottoms of the liners to form the crust.
In a large bowl, beat cream cheese and sugar until smooth and creamy.
Add eggs one at a time, beating well after each addition.
Mix in sour cream and vanilla extract until combined.
Divide the batter evenly into two bowls. Stir melted chocolate into one and peanut butter into the other.
Spoon a layer of chocolate mixture over each crust, followed by the peanut butter mixture.
Bake for 18–22 minutes, until the centers are set. Cool completely in the pan, then refrigerate for at least 2 hours.
To make the ganache, heat heavy cream until just simmering and pour over chocolate chips. Stir until smooth.
Top each cheesecake with a spoonful of ganache and drizzle with peanut butter. Swirl with a toothpick if desired.
Chill until set and serve.

Notes

Use room temperature ingredients for the smoothest filling.
Ganache can be made in advance and reheated gently before topping.
Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving Size: 1 mini cheesecake
Calories: 320
Sugar: 18g
Sodium: 210mg
Fat: 24g
Saturated Fat: 13g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 5g
Cholesterol: 65mg