Mini Peanut Butter Cup Cheesecakes are cupcake-sized cheesecakes made with a chocolate graham cracker crust, peanut butter filling, and chocolate topping. These individually sized cheesecakes are rich, decadent, and perfect for any peanut butter lover.
Preheat oven to 350 degrees. Line a cupcake pan with paper cupcake liners and set aside.
In a bowl, combine graham cracker crumbs and granulated sugar. Stir to combine. Add melted butter and stir until fully incorporated. Spoon 1 tablespoon of crust into each muffin liner. Using the back of a measuring cup, press graham cracker mixture firmly into the bottom of each cup. Set aside.
In a large bowl, add cream cheese. Beat until smooth. Add granulated sugar, then mix until smooth. Next, add eggs and mix until incorporated. Add peanut butter and mix until incorporated. Last, add vanilla and mix until incorporated. Be sure not to over-mix, just mix until each ingredient is incorporated into the batter.
Distribute batter evenly between your cups (about 3 tablespoons of filling should go into each cup). After filling all cups, gently tap pan onto counter top to level filling and remove any excess air bubbles.
Bake for 17-19 minutes, or until cheesecake is no longer jiggly in the center. Tops may crack slightly, this 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.
Chocolate Peanut Butter Topping
In a small bowl, combine chocolate chips, peanut butter, and coconut oil. Microwave in 30 second increments, stirring every 30 seconds, until completely melted and combined. If preferred, you can melt over a double boiler on the stove top as well.
Add a spoonful of chocolate topping to the tops of each mini cheesecake. Tilt from side to side until entire top is coated.
Refrigerate mini cheeseccakes until chocolate topping has hardened. Store in a sealed container in the refrigerator until ready to serve.
This recipe makes 18 cupcake/muffin sized cheesecakes. "Mini" refers to the size compared to a regular cheesecake, and does not refer to a mini muffin tin.
Room temperature ingredients are important for making a creamy cheesecake filling. If one, or all, of your ingredients are cold, this will cause your batter to be lumpy.
If you have a lumpy batter, try pressing it through a fine mesh sieve to remove the lumps.