Description
Delicious bite-sized cheesecakes with an Oreo crust, creamy peanut butter filling, and topped with chocolate ganache and whipped cream.
Ingredients
Scale
- 1 1/2 cups Oreo crumbs (about 18 Oreos)
- 3 tablespoons salted butter (melted)
- 1 1/2 packages (12 oz) cream cheese (room temperature)
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- 1/2 cup sour cream (room temperature)
- 1/2 cup creamy peanut butter
- 1 teaspoon pure vanilla extract
- 2 large eggs (room temperature)
- 1 cup mini Reese’s cups (chopped)
- 1 cup semisweet chocolate chips
- 1/4 cup creamy peanut butter (for ganache)
- 1/2 cup heavy cream (for ganache)
- 1 cup heavy cream (chilled, for whipped cream)
- 4 tablespoons powdered sugar
- 2 tablespoons unsweetened cocoa powder (sifted)
- 1/2 teaspoon pure vanilla extract (for whipped cream)
- Mini Reese’s (halved for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
- In a mixing bowl, combine Oreo crumbs and melted butter. Press this mixture into the muffin liners to form a crust and bake for 5 minutes. Let the crust cool, then lower the oven temperature to 325°F (160°C).
- For the filling, beat the cream cheese, sugar, cornstarch, and salt until creamy. Add the sour cream, peanut butter, and vanilla. Mix in the eggs and chopped Reese’s.
- Divide the filling mixture among the crusts and bake at 325°F for 18-20 minutes. Let cool and refrigerate for at least 4 hours or overnight.
- For the ganache, mix chocolate chips, peanut butter, and heavy cream in a bowl. Microwave until smooth, then spoon over the cheesecakes and refrigerate to set.
- For the whipped cream, whip the chilled cream with powdered sugar, cocoa powder, and vanilla until stiff peaks form. Pipe this on top of the cheesecakes.
- Garnish each cheesecake with half a mini Reese’s and serve cold.
Notes
Make sure your cream cheese is at room temperature for a smooth filling. You can customize these cheesecakes by using different types of cookies for the crust.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 300
- Sugar: 18g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
Keywords: cheesecake, peanut butter, dessert, chocolate, mini cheesecakes