Peanut butter cheesecake bites are a must-make for chocolate and peanut butter lovers. An Oreo cookie crust, rich and velvety peanut butter cheesecake filling, and then topped with creamy chocolate and peanut butter topping. These cheesecake bites will tickle your taste buds with delight.
Peanut butter cheesecake is a dream come true for peanut butter lovers. Make sure you try my other sweet peanut butter desserts. This peanut butter cup layered dessert is a fun one for parties. Or try out my layered peanut butter cake and my peanut butter bars.
What Are Peanut Butter Cheesecake Bites
These easy peanut butter cheesecake bites use a muffin tin to create single-serve peanut butter cheesecakes. These are a baked cheesecake that is then topped with a chocolate and peanut butter topping.
A great dessert for a crowd, or keep it in the fridge for those sweet tooth cravings. If you love chocolate and peanut butter desserts, you will enjoy this Reese’s peanut butter cup cheesecake treat.
Reasons You Will Love This Recipe
- A muffin tin cheesecake treat.
- Reese’s peanut butter cup flavors all in one bite-sized dessert.
- Easy pantry and fridge ingredients you might have stocked up already.
- Make ahead friendly, great for parties, a crowd, or date night at home.
- Velvety peanut butter cheesecake filling and crunchy Oreo cookie crust.
Ingredients
Oreos – Crush up your Oreo cookies to create the perfect chocolate crust.
Butter – A little melted butter is used to help create a buttery cookie crust.
Cream Cheese – Softened room-temperature cream cheese is a must for the base of the cheesecake filling.
Sugar – Granulated sugar is going to help sweeten up the peanut butter filling.
Eggs – Room temperature eggs are needed for the batter. Room-temperature eggs are incorporated with the other ingredients.
Peanut Butter – Creamy peanut butter is going to be used for the topping and the batter of the cheesecake. Any brand works.
Greek Yogurt – Plain yogurt gives a nice tangy bite to the cheesecake. It will also add a little protein.
Cornstarch – Cornstarch is often used to help thicken and alter the texture of the batter.
Vanilla – Sweeten up the cheesecake mixture with a splash of vanilla.
Chocolate – Semi-sweet chocolate chips are going to be used to melt and create that hard shell topping.
Coconut Oil – The oil helps the topping to set up like a Reese’s peanut butter cup.
Variations
- Crunchy peanut butter can be used in replace of creamy.
- Use a graham cracker crust instead of an Oreo cookie.
- White chocolate, milk chocolate, or another variety of chocolate can replace semi-sweet chocolate.
- Add in some chopped peanuts for a crunchy cheesecake filling.
- Top with sea salt.
- Drizzle the top of the cheesecake filling with caramel before you pour on the chocolate topping.
- Make chocolate ganache instead of peanut butter chocolate topping.
Pro Tips
Line Muffin Tin
Use a cupcake liner for each cheesecake cup. This is important or you will find that your cheesecakes will stick in the pan.
Pressing Crust
I used a cup to press the crust into the pan. You need to do this so the crust holds shape and doesn’t fall apart.
Mixing Cheesecake Filling
Using a stand or hand mixer is going to ensure your cheesecake mixture incorporates all the ingredients. Make sure to not overmix though as it can create air bubbles and crack the cheesecake tops.
Peanut Butter Topping
I used peanut butter and chocolate to make the topping. Make sure to do short heat cycles in the microwave so you don’t burn the cheesecake.
Cooling Cheesecakes
Cheesecakes need to be refrigerated so they have time to fully set. If you were to eat a cheesecake warm it is going to have a different texture.
Storing
Make Ahead – Go right ahead and make these mini cheesecake cups a day ahead of when you plan to serve them. Just store them in the fridge until you are ready to serve.
Refrigerate – All the cheesecakes can be stored in a sealed container in the fridge for 5-6 days. I recommend not removing it from the fridge until right before serving.
Freezer – These mini cheesecakes can be frozen as well. Place in a freezer container and freeze for 2-3 months. Then thaw in the fridge overnight.
FAQs
Can I use a different nut butter instead of peanut butter?
Go right ahead and use nut butter in replace of peanut butter. Just know it will affect the texture of the cheesecakes.
Do I need to chill the cheesecake before serving?
Yes, you need to refrigerate the cheesecakes before serving. I recommend chilling cheesecakes at least overnight for the best quality and texture. Chilling cheesecakes also help to enhance the flavors.
How do I prevent cracks in my cheesecake?
If you get cracks in your cheesecake it can be from overbaking or air bubbles in the cheesecakes. I tap the muffin tin on the counter once the batter is in. It is going to help release any air in the batter once it is poured into the pan.
Can I use natural peanut butter in the filling?
Natural peanut butter can be used in replace of classic. The biggest difference is natural has more oil. You would need to use a little less peanut butter.
More Cheesecake Recipes
I love cheesecake! If you do too, try one or more of these decadent cheesecake recipes.
Peanut Butter Cheesecake Bites
Ingredients
Oreo Crust
- 1 1/2 cups Oreo Cookie Crumbs 16 Oreo Cookies
- 4 tablespoons Butter melted
Peanut Butter Cheesecake Filling
- 16 ounces Cream Cheese room temperature
- 1/2 cup granulated Sugar
- 2 large Eggs room temperature
- 1/2 cup creamy Peanut Butter
- 1/3 cup Greek Yogurt or Sour Cream room temperature
- 1 tablespoon Cornstarch
- 1 teaspoon Vanilla extract
Chocolate Peanut Butter Topping
- 3/4 cup semi-sweet Chocolate Chips
- 4 tablespoons creamy Peanut Butter
- 1 tablespoon Coconut Oil
Instructions
- Preheat oven to 350 degrees F. Line a jumbo muffin pan with 6 liners, or a cupcake pan with 12 liners.
- In a food processor, pulse the Cookies to crumbs (or smash in a plastic bag). Place in a
- small bowl. Stir in the melted Butter until mixed. Press an even amount of crust into the bottom of each muffin or cupcake liner.
- Press down the crusts firmly, using a small glass, or a small measuring cup.
- Bake for 5 minutes. Set aside.
Cheesecake Filling
- In a mixing bowl, add Cream Cheese, and beat until smooth. Add Sugar, and mix until smooth. Add Eggs, and mix until combined. Add Peanut Butter, Yogurt, Cornstarch and
- Vanilla, and blend just until incorporated. Be sure not to over-mix, but just mix until each ingredient is incorporated into the batter. Distribute batter evenly between the cupcake liners (an ice cream scoop works well).
- Gently tap pan on the countertop to level batter and remove air bubbles.
- Place mini cheesecakes in the oven. Bake jumbo muffin mini cheesecakes for approx. 30-35 minutes, until tops are no longer glossy. The centers will still jiggle a little, but the edges should be set. The smaller cupcake size requires less baking time, so start checking them around 18 minutes.
- Tops may crack slightly, which is normal. Remove from oven and allow to cool
- completely before removing cheesecakes from the pan. Your cheesecakes may sink in the middle slightly when cooling. Let cool on a cooling rack for 20 minutes, then refrigerate for 40 minutes.
Chocolate Peanut Butter Topping
- In a small bowl, combine Chocolate Chips, Peanut Butter and Coconut Oil. Microwave in 30 second increments, stirring each time, until completely melted and combined. If preferred, you can melt over a double boiler on the stovetop.
- Evenly divide the chocolate topping to the tops of each mini cheesecake. Tilt from side to side until entire top is coated.
- Refrigerate mini cheesecakes until chocolate topping has hardened. Store in a sealed container in the refrigerator until ready to serve. Enjoy!
Did you make this recipe?
Make sure to follow on Pinterest for more recipes!
Leave A Reply!