Mini Peanut Butter Cup Cheesecakes Recipe

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Prep Time 15

Cook Time 17

1½ cups 165 g chocolate graham cracker crumbs — gives that chocolatey base; you can also use crushed cookies if needed
2 tablespoons granulated sugar — helps bind the crust not just for sweetness
4 tablespoons unsalted butter melted — holds the crust together
16 oz 454 g block-style cream cheese, at room temperature — provides the creamy, dense structure
½ cup 99 g granulated sugar — sweetens the filling
2 large eggs at room temperature — adds structure and richness
½ cup 135 g creamy peanut butter — gives the signature peanut butter flavor
1 teaspoon vanilla extract — enhances overall flavor
½ cup 85 g semi-sweet chocolate chips — for the shell coating
3 tablespoons peanut butter — adds flavor to the chocolate layer
2 tablespoons coconut oil — thins and helps the shell harden like “magic shell”

Preheat your oven to 350 °F and line a standard cupcake pan with 18 liners. Mix together chocolate graham cracker crumbs, sugar, and melted butter until well blended. Then press about 1 tablespoon of crust into each liner using the bottom of a measuring cup to compact.
In a large bowl, beat the cream cheese until smooth. Add sugar, and mix until fully incorporated, then beat in eggs one at a time. Finally, add peanut butter and vanilla, mixing just until smooth—be careful not to overmix or introduce too much air.
Divide the filling among all 18 cups (about 3 tablespoons each). Tap the pan gently to settle. Bake for 17–19 minutes, until the centers only slightly jiggle. Turn off the oven, crack the door, and let the cheesecakes rest inside for 2–3 minutes before removing to cool further for 30 minutes.
In a small bowl, combine chocolate chips, peanut butter, and coconut oil. Melt in the microwave in 30-second increments (stirring each time) until smooth, or melt over a double boiler. Spoon the melted mixture over each cooled cheesecake, tilting the pan so the coating spreads to the edges.
Refrigerate the coated cheesecakes for at least 2 hours, up to 1 day, to allow the shell to firm up fully. Then they’re ready to enjoy!

Use room temperature ingredients—cold cream cheese or eggs can create lumps in your batter.
Add ingredients in the order: cream cheese → sugar → eggs → peanut butter → vanilla. It helps avoid lumps.
Don’t overmix — whipping too much air into the filling makes them sink more as they cool.
After turning off the oven, crack the door and let cheesecakes rest inside for 2–3 minutes to avoid “shock” cooling.
Wait until fully cooled before unwrapping liners or applying topping to prevent crumbling.
Melt the chocolate shell mixture in shorter bursts (max 30 seconds) to avoid burning or gritty texture.
If the shell seems too thick, readers have successfully substituted vegetable oil or shortening for coconut oil.