These mini peanut butter cheesecakes drizzled with chocolate and sprinkled with chopped peanuts are a lot of goodness packed into a muffin sized dessert! With a peanut butter Oreo crust, this easy cheesecake recipe is delicious from top to bottom!
I have a confession to make…I’ve owned a springform pan for at least 10 years and I have never used it to make a cheesecake. I’m not sure what is holding me back. It could be that I’ve never purchased 5 packages of cream cheese at one time or that I love cheesecake so I don’t want to have to have that sitting in my fridge or maybe it is because I seems like too much effort but whatever the reason the springform pan is gathering dust in my cupboard. So, I am taking small steps toward making one large cheesecake by making mini cheesecakes! Since I’ve already shown you my obsession with all things peanut butter and chocolate, I figured that would be a great place to start.
When I came across Peanut Butter Oreos in the store, I knew they would make the perfect crust for these cheesecakes! Crush 16 Peanut Butter Oreos and press one tablespoon into the bottoms of 12 lined muffin cups. Place pan in the freezer until ready to fill.
Bake at 325°F for 20-25 minutes until puffed and set. The tops might crack a little like the ones above. It won’t matter though because the chocolate glaze will cover it. While the cheesecakes are baking, put chocolate chips, peanut butter chips, cream and butter in a microwave safe bowl. Heat in the microwave for 45-60 seconds. Stir until the chips are dissolved. Place in the fridge until ready to add to cheesecakes.