Mini Peanut Butter Cheesecakes

These chocolatey, creamy, and delightful mini peanut butter cheesecakes are the perfect bite-sized treat to make and serve at a house-party you're hosting.

Prep Time20

Cook Time15

Chill Time4

Total Time4 35

Servings:

Calories: 582kcal

Author: Karin and Ken

Ingredients

1 cup butter, softened
1 cup sugar
1 cup brown sugar packed
2 large eggs
1 Tablespoon vanilla extract
2 teaspoons hot water
3 cups all-purpose flour
½ cup cocoa
1 teaspoon baking soda
½ teaspoon salt
1 ½ Cups mini chocolate chips Ghirardelli or equivalent

Cheesecake Filling

1 pkg (8 oz) cream cheese softened
½ cup heavy cream
1 cup sugar
½ cup peanut butter
1 teaspoon vanilla extract
½ cup mini chocolate chips, melted Ghirardelli brand or equivalent

Instructions

Preheat the oven to 350 degrees.
In the mixing bowl of a stand mixer, add the butter, sugar and brown sugar. Mix until smooth and creamy, and no lumps remain.
Add eggs and vanilla. Mix well.
Place baking soda in the hot water, and dissolve. Then add to mixture.
In a separate bowl, blend together the flour, salt, cocoa, and chocolate chips. Add to mixing bowl, and on low speed blend all the ingredients.
Roll cookie dough into large balls, and place each ball in a muffin tin compartment.
Put muffin tin in the oven, and let dough bake for 15 minutes. Remove.
With a shot glass, press down the center of each cookie dough ball, pressing up the sides to form a cookie cup. The dough will stick to the shot glass. Gently push dough off of the shot glass and onto a wire rack to cool. Repeat until all the dough has been used.

Cheesecake Filling

Once cookie cups have cooled, make the cheesecake filling. In the mixing bowl of a stand mixer, add the softened cream cheese, heavy cream, sugar, vanilla and peanut butter. Mix until smooth and creamy.
Using a small spoon, fill the centers of the cookie cups with the cheesecake filling. Sprinkle a few of mini chocolate chips on top of each cookie cup.
Place the cookie cups in a container, in a single layer, and refrigerate until set; about 4 hours.
Serve and enjoy every bite!

Notes

Start at room temperature: Make sure all your key ingredients- eggs, butter, and cream cheese are at room temperature. This makes an enormous difference in how the cheesecake filling turns out making it silky and smooth.

Chill them: Let the mini cheesecakes rest for at least 3-4 hours and set completely before you serve them.

Choose full-fat: Remember to use full-fat cream cheese and heavy cream here for the perfect rich and creamy cheesecake filling.

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