No Bake Mini Chocolate Peanut Butter Cheesecakes
No Bake Mini Chocolate Peanut Butter Cheesecakes are a rich, creamy, and easy dessert layered with chocolate, peanut butter, and ganache!
Servings: 12 servings
Equipment
- food processor (or zip-top bag and rolling pin)
- mixing bowl (large and small)
- hand mixer (or stand mixer)
- shot glasses (for pressing crust)
Ingredients
Crust
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter melted
Cheesecake Filling
- 10 ounces semi-sweet chocolate room temperature
- 16 ounces cream cheese room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream room temperature
- ⅔ cup creamy peanut butter
Chocolate Ganache
- 6 ounces semi-sweet chocolate chopped
- ¼ cup heavy whipping cream
- chopped peanuts for garnish
- mini chocolate chips for garnish
Instructions
Prepare the Crust
- Line a cupcake pan with 12 liners.
- Mix graham cracker crumbs and melted butter in a small bowl.
- Divide evenly among liners and press firmly using a small glass. Chill in the fridge.
Make the Cheesecake Filling
- Melt chocolate in the microwave in 30-second intervals, stirring until smooth. Let cool slightly.
- Beat cream cheese, powdered sugar, and vanilla with an electric mixer until smooth. Add heavy cream and mix until it thickens.
- Transfer 1/3 of the mixture to a separate bowl.
- Fold melted chocolate into the remaining 2/3 mixture until smooth. Divide evenly over crusts, filling each about 2/3 full. Chill.
- Stir peanut butter into the reserved 1/3 mixture. Spread over the chocolate layer. Chill again.
Finish with Ganache
- Melt chocolate and stir in cream until smooth. Spoon over each cheesecake.
- Garnish with chopped peanuts and mini chocolate chips.
- Store in the refrigerator until ready to serve.
Notes
🥡 STORAGE: Store mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
Keep them chilled until ready to serve for the best texture.
♨️ REHEATING: These are meant to be served cold. No reheating is required.
❄️ FREEZING: Freeze cheesecakes without the ganache and toppings for up to 2 months.
Wrap each one tightly in plastic wrap and place in a freezer-safe container.
Thaw in the refrigerator overnight before adding ganache and serving.
💡 TIPS FOR BEST RESULTS: Use room temperature cream cheese, chocolate, and cream to ensure a smooth filling.
Chill after each layer to create clean, defined layers.
Use cupcake liners or silicone molds for easy removal.
For best results, use high-quality chocolate and creamy peanut butter.
🍳 ALTERNATE COOKING METHODS: These are no bake by design, but you can use the freezer to speed up chilling between layers if needed.
For firmer texture, freeze for 30 minutes before serving.
♻️ LEFTOVERS: Store leftovers in the fridge and enjoy within a few days.
Leftovers can also be eaten frozen as a firmer, ice cream-like treat.
Nutrition
Serving: 1cheesecake | Calories: 691kcal | Carbohydrates: 42g | Protein: 10g | Fat: 55g | Saturated Fat: 30g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 101mg | Sodium: 243mg | Potassium: 402mg | Fiber: 4g | Sugar: 30g | Vitamin A: 1299IU | Vitamin C: 0.3mg | Calcium: 103mg | Iron: 3mg
