Chocolate Peanut Butter Cheesecakes

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Wow!  Chocolate, peanut butter and cheesecake in one package.  Yes, that is chocolate ganache on top of a rich and delicious peanut butter cheesecake.  In the Pink and Green calls these “mini” cheesecakes but I don’t think there is anything “mini” about them.  They are perfection.  The end.

Chocolate Peanut Butter Cheesecakes


1 cup finely crushed chocolate graham crackers (or cookies)
3 tablespoons unsalted butter or margarine, melted
2 (8oz.) packages cream cheese, softened
½ cup peanut butter
⅔ cup granulated sugar + 1 tablespoon
1 tablespoon flour
1 teaspoon vanilla
2 eggs
1 (12oz.) bag semi-sweet chocolate chips
½ cup heavy cream
¼ cup finely crushed peanuts (optional)


  1. Preheat oven to 350 degrees F. Line a cupcake pan with 12 paper liners.
  2. In a small mixing bowl, mix together the graham cracker (or cookie) crumbs and butter. Press crumbs onto the bottom of the cupcake liners. 
  3. In a large mixing bowl, mix together cream cheese, peanut butter, sugar, flour, and vanilla with an electric mixer on medium speed until well combined. Beat in eggs until well combined.
  4. Spoon cheesecake filling onto tops of crusts.
  5. Bake at 350 degrees F for 18-22 minutes or until set on top but still soft. Remove from oven and cool completely.
  6. Place chocolate chips and cream in small microwave safe bowl in microwave on high in 30 second intervals, stirring after each interval, until smooth.
  7. Spoon the chocolate on top of each cheesecake. Sprinkle nuts on top if desired.
  8. Refrigerate cheesecakes for at least 3 hours or overnight. Store cheesecakes in refrigerator.



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