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mini peanut butter cheesecakes feature
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5 from 1 vote

Mini Peanut Butter Cheesecakes

These Mini Peanut Butter Cheesecakes have a delicious chocolate crust with a peanut butter cheesecake filling, chocolate peanut butter layer, then topped with chocolate whipped cream and a mini Reese's cup.
Prep Time20 mins
Cook Time18 mins
Total Time38 mins
Course: Dessert
Cuisine: American
Keyword: Mini Peanut Butter Cheesecakes
Servings: 12 mini cheesecakes
Author: Jill


Crust ingredients

  • 1 ½ cup graham cracker crumbs chocolate
  • 2 Tbsp sugar
  • ¼ cup butter unsalted, melted

Peanut butter cheesecake ingredients

  • 2 - oz cream cheese softened
  • ½ cup sugar
  • 2 large eggs
  • ½ cup peanut butter creamy
  • 1 tsp pure vanilla extract

Chocolate peanut butter topping ingredients

  • ½ cup chocolate chips semi-sweet
  • 4 Tbsp peanut butter creamy
  • 2 Tbsp coconut oil

Chocolate Whipped Cream ingredients

  • 1 cup heavy whipping cream
  • 2 Tbsp Hershey cocoa powder
  • ½ cup powdered sugar
  • ¼ cup chocolate chips mini


  • 8 Reese's peanut butter cups mini


  • Preheat the oven to 350 degrees and line the pan with the cupcake liners
  • Using a medium bowl, mix the chocolate graham cracker and sugar until combined
  • Gently mix in the melted butter until a sandlike mixture forms
  • Using a tablespoon, scoop 1 tablespoon of the crust into each cupcake liner
  • Using a flat bottomed cup, gently press into the crust to make an even and flat layer
  • Set aside while you make the cheesecake filling

Cheesecake Layer

  • Using a large bowl, beat the creamy cheese and sugar until smooth and combined
  • Beat in the eggs, 1 at a time until combined
  • Beat in the peanut butter and vanilla until smooth
  • Spoon in about 2 ½ tablespoons of the cheesecake mixture into each cupcake
  • Bake in the oven for 18 - 20 minutes or until the center of the cheesecake is set
  • Remove from the oven and allow to cool completely before removing from the pan and placing onto a cookie sheet

Chocolate Peanut Butter Layer

  • Using a small bowl, combine the chocolate chips, peanut butter, and coconut oil
  • Place into the microwave for 45-second increments, stirring each time, until completely melted and smooth
  • Spoon about 1 tbsp of the chocolate topping over each cheesecake
  • Place into the fridge overnight

Chocolate Whipped Cream

  • Using a medium bowl and hand mixer, or standing mixer, beat the heavy whipping cream, cocoa powder, powdered sugar until combined and stiff peaks form
  • Scoop the chocolate whipped cream into the piping bag
  • Pipe dollops of the chocolate whipped cream on top of the cupcakes and sprinkle mini chocolate chips
  • Cut a mini Reese cup in half and place it on top of the cheesecake
  • Enjoy!