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No Bake Mini Peanut Butter Cheesecakes Recipe

★★★★★

4.9 from 92 reviews
  • Author: lilan
  • Total Time: 4 hours 20 minutes (including chilling time)
  • Yield: 12 mini cheesecakes 1x

Description

These No Bake Mini Peanut Butter Cheesecakes are creamy, rich, and perfect for peanut butter lovers. Made with a buttery graham cracker crust, a luscious peanut butter and cream cheese filling, and topped with a smooth chocolate ganache and mini peanut butter cups, these bite-sized treats require no baking and set beautifully in the fridge. Ideal for a quick dessert that impresses without the oven heat.

Ingredients

Scale

Crust

  • 1 sleeve (9 cookies) graham crackers
  • 4 tablespoons (57 grams) unsalted butter, melted

Cheesecake Filling

  • 8 ounces (227 grams) cream cheese, at room temperature
  • 1/3 cup (90 grams) creamy peanut butter
  • 1/2 cup (100 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • 2/3 cup (157 ml) heavy cream
  • 4 ounces (113 grams) semisweet chocolate, melted and cooled

Topping

  • 1/2 cup (85 grams) semisweet chocolate chips
  • 1/4 cup (58 grams) heavy cream
  • Mini peanut butter cups (for garnish)

Instructions

  1. Prepare the crust: Thoroughly grease a mini cheesecake pan. Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add the melted butter and pulse until the mixture is evenly moistened. Divide this crust mixture evenly among the cavities of the pan, about 1 heaping tablespoon in each. Firmly press down using a shot glass or similar small object to form a compact base. Set aside.
  2. Make the cheesecake filling: In the bowl of an electric mixer, beat together the cream cheese, peanut butter, and granulated sugar on medium-high speed until creamy and smoothly combined. Add the vanilla extract and heavy cream, then continue beating until the mixture is thickened and well incorporated. Pour in the melted, cooled semisweet chocolate and beat again until fully combined. Evenly distribute the cheesecake filling into each crust-lined cavity. Cover with plastic wrap.
  3. Chill the cheesecakes: Refrigerate the mini cheesecakes until firm, which will take at least 4 hours or ideally overnight to set properly.
  4. Make the chocolate ganache topping: Place the semisweet chocolate chips in a medium heatproof bowl. Heat the heavy cream in a small saucepan just until it begins to simmer. Pour the hot cream over the chocolate chips and let sit for about 3 minutes to soften. Stir until the mixture is completely melted and smooth, creating a ganache.
  5. Assemble the dessert: Spoon or pour the ganache evenly over each chilled mini cheesecake, letting it gently drip down the sides. Top each with mini peanut butter cups for garnish. Serve immediately or cover and store in the refrigerator for up to 2 days.

Notes

  • Make sure the cream cheese is fully softened to avoid lumps in the cheesecake filling.
  • Use a small object like a shot glass to evenly press the crust for a compact base.
  • Chilling time is crucial for the cheesecake to set firm and slice neatly.
  • The ganache topping can be slightly warmed if it becomes too thick before spooning over cheesecakes.
  • Store leftovers in an airtight container in the refrigerator and consume within 2 days for best freshness.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: peanut butter cheesecake, no bake cheesecake, mini cheesecakes, peanut butter dessert, easy dessert, chocolate ganache topping

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Find it online: https://cooklilan.com/no-bake-mini-peanut-butter-cheesecakes-recipe/