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Mini Peanut Butter Cheesecake

Yield: 24 mini-cheesecakes


For the Crust:

1 cup chocolate cookie crumbs

2 Tbsp. unsalted butter, melted

1 Tbsp. sugar

For the Cheesecake:

12 oz. cream cheese, at room temperature

¼ cup sour cream

½ cup peanut butter

2/3 cup sugar

1 large egg plus 1 large yolk

Dash vanilla extract

Pinch of salt

For the ganache:

4 oz. bittersweet or semi-sweet chocolate, finely chopped

½ cup heavy cream

1 Tbsp. unsalted butter, at room temperature


Preheat the oven to 350˚F. Lightly spray a 24-inch mini muffin pan with cooking spray.

To make the crust:

Reduce the oven temperature to 300˚F.

To prepare the filling:

To make the ganache:

Source Annies-Eats [1]