19 Apr Individual Chocolate Peanut Butter Cheesecakes

Individual Peanut Butter Cheesecakes | Butterlust Blog

I was looking through my posts the other day and realized that I have been neglecting you. I apologize. How I could let this much time pass without sharing a single recipe containing the gloriousness that is peanut butter is an embarassment. If there is some sort of blogger purgatory I will surely be sent there for the crime I have committed against blogkind.

Let me make it up to you with cheesecake. Chocolate Peanut Butter Cheesecake. I was perusing Annie’s Eats (one of my faves) and saw this recipe for mini peanut butter chocolate cheesecakes and knew I had to have them. I change up the recipe a little bit by opting for a traditional graham cracker crust instead of chocolate and made the cheesecakes in a regular sized muffin pan because, let’s be honest, who can limit themselves to just one bite of cheesecake?!
Individual Peanut Butter Cheesecakes | ButterLust Blog

Individual Chocolate Peanut Butter Cheesecakes

Makes: approximately 16 cheesecakes


    For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 4 tbsp. unsalted butter, melted
  • 3 tbsp. sugar
  • For the cheesecake:
  • 12 oz. cream cheese, at room temperature
  • ¼ cup sour cream
  • 1/2 cup peanut butter
  • 2/3 cup sugar
  • 1 large egg plus 1 large egg yolk
  • 3/4 tsp vanilla extract
  • Pinch of salt
  • For the chocolate drizzle:
  • 2 blocks chocolate candy bark OR
  • 1/2 cup melted chocolate chips (milk chocolate or semi-sweet, depending on your preference)
  • Chopped Reese's Peanut Butter Cups for garnish, if desired


    Graham Cracker Crust Instructions:
  • Preheat oven to 350 degrees
  • Using a cooking spray grease 2 muffin pans (you will only need to grease 1/2 of one)
  • In a medium bowl mix together graham cracker crumbs, butter & sugar
  • Divide mixture into muffin tins, approximately 2 table spoons per cheesecake
  • Press the crumb mixture into a flat layer in the bottom of eat tin. note: I used the bottom of a shot glass to do this
  • Bake tins for 8-10 minutes or until golden brown
  • Cheesecake Instructions:
  • Lower oven temperature to 300 degrees
  • In a large bowl beat cream cheese, sour cream and peanut butter until well blended
  • Add sugar and mix until combined
  • Add egg and egg yolk, vanilla and salt. Blend until egg is combined and batter is smooth, but do not over beat (you don't want too much air in cheesecake)!
  • Divide mixture evenly into your greased muffin tins. Use a spatula to smooth the tops.
  • Bake for approximately 22 minutes, rotating the pans halfway through baking.
  • Remove from oven and cool on cooling rack. Once cool to the touch, refrigerate for 2-3 hours. (Confession: I was in a hurry so I put mine in the freezer for about an hour and it worked just as well.)
  • Chocolate Drizzle Instructions:
  • In a small bowl microwave your chocolate until melted
  • Pour into pastry bag or medium ziplock bag
  • Cut a TINY piece off the corner of the bag and drizzle over chilled cheesecakes
  • Sprinkle with desired garnish

Individual Peanut Butter Cheesecakes | ButterLust Blog

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    Posted at 09:40h, 24 April Reply

    […] the same camera I have been using to take my food photos to the next level (like here and here). I hope you’ve been enjoying my attempt at “food […]

  • Jen
    Posted at 12:34h, 01 May Reply

    Do you think it would work the same but instead of just putting the mixtures into the muffin pans, use cupcake wrappers?

    • KWahlman
      Posted at 14:36h, 01 May Reply

      Yes, definitely! If you take them out of the wrappers you will have the indentations on the sides but yes, cupcake wrappers are a great option of you’re worried about the cheesecakes sticking!

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