Best Mini Chocolate Peanut Butter Cheesecake Recipe - How to Make Mini Chocolate Peanut Butter Cheesecakes

Step 1Preheat oven to 350° and line a 12-cup cupcake pan with cupcake liners. In a large bowl, combine crushed Oreos, melted butter, and salt until the mixture is the texture of wet sand. Divide mixture between liners, pressing down to make the sure the crust stays together. Set aside.

Step 2Make filling: In a large bowl using a hand mixer, beat cream cheese, peanut butter and sugar until smooth and fluffy. Add eggs one at a time, mixing well between each addition. Add sour cream, flour, vanilla and salt and stir until well combined. Spoon batter on top of each crust. Gently bang muffin pan against the counter to settle the mixture.

Step 3 Bake until the centers are mostly set, about 20 minutes. (They may be jiggly very slightly in the center.) Let cool to room temperature then refrigerated until chilled, about 2 hours. Remove cheesecakes from muffin pan and discard paper liners.

Step 4Make ganache: In a small skillet over medium heat, heat heavy cream until steaming and bubbling around the edges. Pour over chocolate chips. Whisk until smooth then cool slightly. (You still need it to be pourable!)

Step 5Spoon ganache over cooled cheesecakes, then top with chopped Reese’s and Reese’s Pieces.