Mini peanut butter cup cheesecakes are cupcake-sized cheesecakes made with a chocolate graham cracker crust, peanut butter filling, and chocolate topping. These individual cheesecakes are rich, decadent, and perfect for any peanut butter lover.
Preheat oven to 350 degrees Fahrenheit. Line a standard-sized cupcake pan (not a mini cupcake pan) with 18 paper liners and set aside.
In a bowl, combine graham cracker crumbs and granulated sugar. Add melted butter and stir until fully incorporated. Divide crust mixture between the 18 cupcake liners. 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. Using a stand mixer or hand mixer, 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. We're adding each ingredient separately to prevent lumps from forming. Take care not to over-mix or whip extra air into the batter (this causes sinking later on).
Distribute batter evenly between cups. Gently tap pan onto counter top a few times to level filling and remove excess air bubbles.
Bake for about 17-19 minutes, or until cheesecake looks set and centers only slightly jiggle. Turn the oven off and crack the door a few inches. Allow cheesecakes to rest for 2-3 minutes before removing from oven. Remove and allow cheesecakes to cool for 30 minutes.
Candy topping
In a small bowl, add 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 stovetop 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 for at least 2 hours, up to 1 day, before serving.
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Notes
This recipe makes 18 standard size cupcake cheesecakes. "Mini" refers to the size compared to a regular whole cheesecake and does not refer to a mini muffin tin. You are welcome to use mini muffin tins for this recipe, but it has not been tested, so baking times and quantities will vary.
Room temperature ingredients are important for making a creamy cheesecake filling. If even one ingredient is cold, it can create lumps in the batter.
Have lumpy batter? Try pressing it through a fine mesh sieve to remove the lumps.
Cheesecake will keep for up to 5 days in a sealed container in the refrigerator.