These Mini Chocolate and Peanut Butter Cheesecakes start with a crunchy chocolate cookie base, followed by a rich chocolate cheesecake filling. They are finished with a whipped cheesecake topping that's infused with creamy peanut butter.
Why I Love These Chocolate and Peanut Butter Cheesecakes?
I love making these mini cheesecakes because they're easy yet look like they took hours. Using simple ingredients like chocolate cookies, cream cheese, and peanut butter, I can quickly whip up a batch. The result is a professional-looking dessert that combines rich chocolate with creamy peanut butter. It delivers a luxurious treat that seems more complex than it is.
Ingredients In Mini Chocolate And Peanut Butter Cheesecakes
- Cream Filled or Plain Chocolate Cookies: Used as the base, these cookies are crushed to form a crunchy, flavorful foundation.
- Unsalted Butter: This binds the cookie crumbs to help form the solid base of the cheesecakes.
- Cream Cheese: A key component in both the chocolate filling and the peanut butter topping, providing a rich, creamy texture.
- Powdered Sugar: Sweetens both the filling and topping, contributing to a smooth consistency.
- Vanilla Extract: Adds a hint of vanilla flavor to the chocolate filling, enhancing the overall taste.
- Dark Chocolate: Melted and mixed into the filling, it offers a deep, rich chocolate flavor.
- Heavy Whipping Cream: Used in both the chocolate filling and the peanut butter topping to create a light, airy texture.
- Peanut Butter: Integral to the topping, it introduces a nutty flavor that pairs perfectly with the chocolate.
- Chocolate Sauce: Drizzled on top for an extra touch of chocolatey sweetness, enhancing the presentation and flavor.
- Chocolate Sprinkles: A subtle garnish.
How To Maker Chocolate And Peanut Butter Cheesecakes
Base Preparation:
Begin by crushing the chocolate cookies until they’re fine crumbs. This can be done using a food processor or placing the cookies in a bag and crushing them with a rolling pin.
Combine the crushed cookies with melted butter in a bowl until the mixture is well mixed and starts to clump together like wet sand.
Press this mixture into the bottoms of a silicone cupcake tray or paper-lined cupcake moulds to form the base. Make sure it’s packed tightly to create a firm base that will support the fillings.
Making the Filling:
In a mixing bowl, add cream cheese, powdered sugar and vanilla extract and mix until all ingredients are well incorporated and the mixture is smooth.
Melt the dark chocolate and let it cool slightly before adding to the cream cheese mixture. Mix thoroughly until the chocolate is completely blended with the cream cheese.
Add the heavy whipping cream to the mixture and continue to mix until the filling becomes thick and holds its shape.
Assembling the Cheesecakes:
Spoon or pipe the chocolate filling over the prepared bases in the cupcake molds, filling them almost to the top.
Use a spatula or the back of a spoon to smooth out the top of the filling.
Place the tray in the freezer and allow the cheesecakes to set fully, which typically takes about 6 hours or overnight. Cover the tray with cling film after the first hour to prevent freezer burn.
Adding the Peanut Butter Topping:
For the topping, mix cream cheese and powdered sugar until smooth.
Incorporate peanut butter into the mixture and continue to blend until well combined.
Add heavy whipping cream and mix until the topping is thick and creamy.
Once the cheesecakes are set and removed from the molds, pipe or spoon the peanut butter topping onto each mini cheesecake.
Refrigerate the assembled chocolate and peanut butter cheesecakes for a couple of hours to ensure they are completely thawed before serving. Before serving, drizzle chocolate sauce over each mini cheesecake for an added layer of flavor and a professional-looking finish.
Pro Tip
One pro tip for making these Mini Chocolate and Peanut Butter Cheesecakes is to let your cream cheese reach room temperature before mixing. This helps prevent lumps and achieves a smoother, creamier texture in both the filling and topping, enhancing the overall flavor and consistency of your cheesecakes.
Serving Suggestions
Dust with Cocoa Powder: Lightly sprinkle the tops with cocoa powder before serving for an added touch of chocolate flavor and a sophisticated look.
Add Fresh Berries: Garnish each mini cheesecake with fresh raspberries or sliced strawberries. The freshness of the berries complements the richness of the chocolate and peanut butter beautifully.
Garnish with Nuts: Sprinkle chopped peanuts or toasted almond slivers on top for a bit of crunch and a nutty flavor that pairs well with the peanut butter.
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FAQs for Mini Chocolate and Peanut Butter Cheesecakes
Yes, you can substitute milk chocolate for dark chocolate if you prefer a sweeter, less intense chocolate flavor. Keep in mind that milk chocolate is softer and may slightly alter the texture of the filling.
While silicone molds are highly recommended for easy removal and perfect shapes, you can use a regular cupcake tray lined with paper baking cups. Just be sure to freeze the cheesecakes thoroughly before trying to remove them.
Absolutely! These cheesecakes freeze well and can be made up to a month in advance. Store them in an airtight container in the freezer and add the peanut butter topping and chocolate sauce just before serving.
Mini Chocolate and Peanut Butter Cheesecakes
INGREDIENTS
Base
- 150 g (5 2/7 oz) chocolate cookies plain or cream filled
- 50 g (1 ¾ oz) butter unsalted and melted
Filling
- 250 g (8 ⅚ oz) cream cheese
- 60 g (½ cups) powdered sugar
- 1 teaspoon (1 teaspoon) vanilla extract
- 250 g (8 ⅚ oz) dark chocolate melted
- 200 ml (6/7 cups) heavy cream
Peanut Butter Topping
- 250 g (1 cups) cream cheese
- 60 g (½ cups) powdered sugar
- 125 g (½ cups) peanut butter
- 120 ml (½ cups) heavy cream
Extras
- ½ cup (½ cup) chocolate sauce
- ½ tablespoon (½ tablespoon) sprinkles
INSTRUCTIONS
Base
- Blend or process cookies to a fine crumb.
- Transfer to a bowl with melted butter and mix well.
- Divide evenly among the silicone cupcake tray and press firmly.
Filling
- In a medium bowl, mix cream cheese, powdered sugar, and vanilla until smooth.
- Add melted chocolate and blend until fully incorporated.
- Add the heavy cream until the mixture is thick and firm.
- Fill a piping bag with the mixture and pipe onto the bases. Smooth the tops.
- Freeze for 6 hours or overnight, covering with cling wrap after the first hour.
Peanut Butter Topping
- Combine cream cheese and powdered sugar until smooth.
- Blend in peanut butter and heavy cream until thick.
Assembly
- Pipe a swirl of peanut butter topping on each cheesecake.
- Refrigerate for 2 hours. Drizzle with chocolate sauce and a light garnish of chocolate sprinkles before serving.
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