Mini Peanut Butter Cheesecakes
These Mini Peanut Butter Cheesecakes have a peanut butter Oreo crust and are drizzled with chocolate and sprinkled with chopped peanuts.
Servings 36
Calories 311kcal
Equipment
- Wonder Cup Adjustable Measuring Cup (Two Cup Size)
Ingredients
- 30 peanut butter Oreos 15.25 oz package
- 4 tablespoon butter melted
- 32 oz packages cream cheese softened four 8-ounce packages
- 1 ⅓ cups granulated sugar
- ⅔ cup creamy peanut butter
- 2 teaspoon vanilla extract
- 3 egg
- 1 cup semi-sweet chocolate chips
- 1 cup peanut butter chips
Chocolate Glaze
- 2 cup semi-sweet chocolate chips
- ½ cup peanut butter chips
- ½ cup half-n-half
- 2 tablespoon creamy peanut butter
- ¼ cup chopped peanuts
Instructions
- Preheat oven to 325°F. Line 3 muffin pans with cupcake liners.
- Crush the Oreos. Stir in melted butter. Press one tablespoon into the bottom of 36 lined muffin cups.
- Beat together softened cream cheese and sugar until smooth. Add peanut butter, vanilla, and eggs. Mix well.
- Stir in the semi-sweet chocolate chips and peanut butter chips.
- Spoon about 2 tablespoons of the cheesecake mixture into each muffin cup.
- Bake at 325°F for 20-25 minutes until puffed and set. Allow the cheesecakes to cool.
Chocolate Glaze
- Heat the semi-sweet chocolate chips, peanut butter chips, half-n-half, and creamy peanut butter in the microwave for 45-60 seconds. Stir until smooth.
- Spoon the chocolate over the cooled cheesecakes. The cupcake liners can be removed first if desired.
- Sprinkle with chopped peanuts.
- Store in the fridge.
Video
Notes
Storage:
Store in an airtight container in the fridge for 3-4 days or in the freezer for up to two months.Nutrition
Serving: 1cheesecake | Calories: 311kcal | Carbohydrates: 25g | Protein: 5g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 165mg | Potassium: 191mg | Fiber: 2g | Sugar: 19g | Vitamin A: 417IU | Vitamin C: 0.03mg | Calcium: 45mg | Iron: 2mg
