Chocolate and peanut butter, do you like this combination. If your answer is yes, we have an awesome dessert for you No Bake Chocolate Peanut Butter Mini Cheesecake.
No Bake Chocolate Peanut Butter Mini Cheesecake
If you wish to impress someone special, they also make a perfect choice. Four layers, 4 fantastic tastes make a perfect match. Crunchy layer made of graham crackers, then chocolate cheesecake layer, peanut butter and chocolate topping to finish with. Yummy.
My family loves the taste of this fabulous Chocolate Peanut Butter Mini Cheesecake. What I also like about them is that they look great and are very easy to prepare.
Oh, yes, this is a no bake dessert which only takes 30 minutes to make. I usually prepare it for a special occasion.
No Bake Chocolate Peanut Butter Mini Cheesecake ♥
My little son can hardly wait for me to finish making it, waiting for the dish with the chocolate leftover. It is the sweetest part of making desserts, for him.
Chocolate Peanut Butter Mini Cheesecake perfect dessert recipe for a complete pleasure.
Something I am sure everyone would like to experience! They are perfect for special occasions; they look great and taste even better ?
We all enjoy making it, my son enjoys chocolate, and I enjoy decorating cheesecake and my husband, simply watching us.
No Bake Chocolate Peanut Butter Mini Cheesecake
Make a surprise for the people you love, for your friends and family, prepare Chocolate Peanut Butter Mini Cheesecake and enjoy it together.
What do you need to make this Chocolate Peanut Butter Mini Cheesecake
- GRAHAM CRACKERS CRUST
- 1 cup graham crackers crumbs
- 4 tbsp. melted butter
- CHOCOLATE CHEESECAKE FILLING
- 10 ounces semi – sweet chopped chocolate
- 1.5 cup heavy cream, at room temperature
- 12 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- PEANUT BUTTER CHEESECAKE FILLING
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 2/3 cup peanut butter
- 2/3 cup heavy cream
- 1/2 tsp vanilla extract
- CHOCOLATE TOPPING
- 6 ounces semi – sweet chopped chocolate
- 6 Tbsps. heavy cream, at room temperature
- 1/4 tsp oil
- SPRINKLE
- Mini Chocolate Chips
- Peanuts – chopped
Gorgeous combo of Graham Crackers Crumbs, Chocolate and Peanut Butter incorporated in these mini cheesecake form for delicious moist and tasty homemade dessert.
We are a real fun of cheesecake recipes. You can take a look most popular cheesecake creations on our blog No Bake Strawberry Cheesecake, Easy No Bake Oreo Mint Cheesecake and No Bake Layered Chocolate Mini Cheesecake.
You can find here delicious Mini Cheesecake creations
No Bake Chocolate Peanut Butter Mini Cheesecake
How to make this Incredible Chocolate Peanut Butter Mini Cheesecake?
GRAHAM CRACKERS CRUST – Prepare 12 larger paper baking cups (I used 2.55 inch diameter and 2.15 inch height) or mini springform pan. Put graham crackers in the food processor until they are crumbed finely. Add melted butter and stir well. Spread evenly in the paper baking cups and press with a solid object, like a glass to make solid layer. Set aside.
CHOCOLATE CHEESECAKE FILLING – Melt chocolate following the instructions on the package. Add heavy cream and mix well. Set aside. In a medium sized dish mix cream cheese and powdered sugar with an electric hand mixer, at a minimum speed, for about a minute. Add vanilla extract and melted chocolate and mix until well combined. Spread evenly over the graham cracker layer, with a spoon. Leave it in the fridge to cool.
PEANUT BUTTER CHEESECAKE FILLING – In a medium sized dish mix cream cheese and powdered sugar with an electric mixer at a minimum speed, add vanilla extract, peanut butter and heavy cream. Mix until you get fine, smooth mixture. Take the cheesecake out of the fridge and spread evenly over chocolate cheesecake filling. Put it in the fridge.
CHOCOLATE TOPPING – Melt chocolate following the instructions on the package. Add heavy cream and oil and stir well. Take the cheesecake out of the fridge. Pour chocolate topping over the cheesecake with a spoon. Sprinkle with chopped peanuts and mini chocolate chips.
WELL, THIS WAS JUST A SHORT VERSION OF THE RECIPE THAT YOU CAN FIND AT THE BOTTOM OF THE POST, ALONG WITH THE QUANTITIES OF THE NECESSARY INGREDIENTS.
No Bake Chocolate Peanut Butter Mini Cheesecake
I used larger paper baking cups 2.55 inch diameter and 2.15 inch height and made 12 mini cheesecakes. Mini springform pan is similar to mold for muffins, just the bottom can be moved up and therefore mini cheesecake can be pull out.
No Bake Chocolate Peanut Butter Mini Cheesecake
No Bake Chocolate Peanut Butter Mini Cheesecake
Chocolate and peanut butter, do you like this combination. If your answer is yes, we have an awesome dessert for you No Bake Chocolate Peanut Butter Mini Cheesecake.
Ingredients
- GRAHAM CRACKERS CRUST
- 1 cup graham crackers crumbs
- 4 tbsp melted butter
- CHOCOLATE CHEESECAKE FILLING
- 10 ounces semi - sweet chopped chocolate
- 1.5 cup heavy cream, at room temperature
- 12 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- PEANUT BUTTER CHEESECAKE FILLING
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 2/3 cup peanut butter
- 2/3 cup heavy cream
- 1/2 tsp vanilla extract
- CHOCOLATE TOPPING
- 6 ounces semi - sweet chopped chocolate
- 6 tbsp heavy cream, at room temperature
- 1/4 tsp oil
- SPRINKLE
- Mini Chocolate Chips
- Peanuts - chopped
Instructions
- GRAHAM CRACKERS CRUST - Prepare 12 larger paper baking cups (I used 2.55 inch diameter and 2.15 inch height) or mini springform pan. Put graham crackers in the food processor until they are crumbed finely.
- Add melted butter and stir well. Spread evenly in the paper baking cups and press with a solid object, like a glass to make solid layer. Set aside.
- CHOCOLATE CHEESECAKE FILLING - Melt chocolate following the instructions on the package. Add heavy cream and mix well. Set aside.
- In a medium sized dish mix cream cheese and powdered sugar with an electric hand mixer, at a minimum speed, for about a minute.
- Add vanilla extract and melted chocolate and mix until well combined. Spread evenly over the graham cracker layer, with a spoon.
- Leave it in the fridge to cool.
- PEANUT BUTTER CHEESECAKE FILLING - In a medium sized dish mix cream cheese and powdered sugar with an electric mixer at a minimum speed, add vanilla extract, peanut butter and heavy cream.
- Mix until you get fine, smooth mixture. Take the cheesecake out of the fridge and spread evenly over chocolate cheesecake filling.
- Put it in the fridge.
- CHOCOLATE TOPPING - Melt chocolate following the instructions on the package. Add heavy cream and oil and stir well.
- Take the cheesecake out of the fridge. Pour chocolate topping over the cheesecake with a spoon.
- Sprinkle with chopped peanuts and mini chocolate chips.
Notes
Leave it in the fridge overnight.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 860Total Fat: 65gSaturated Fat: 36gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 135mgSodium: 362mgCarbohydrates: 62gFiber: 4gSugar: 48gProtein: 13g
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No Bake Chocolate Peanut Butter Mini Cheesecake
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Marika says
Thanks for great recipe
Dragana says
Thanks a lot, Marika ♥
Mama Joe says
Is it easy to remove the baking cup and get a nice looking mini cheesecake? Thanks.
Dragana says
Yes Mama Joe, just gently tear paper baking cups.
Enjoy it!
Regards,
Dragana
Linda says
Did you use a large muffin pan with the liners or did you use the mini cheesecake pan?
Dragana says
Hi Linda,
I used 12 larger paper baking cups (2.55 inch diameter and 2.15 inch height).
Regards,
Dragana
Anne Marie says
What is a mini cheesecake pan??
Dragana says
Hi Anne Marie, thanks for stopping by 🙂
It`s similar to mold for muffins, just the bottom can be moved up and therefore mini cheesecake can be pulled out.
Regards,
Dragana
Anjelle says
Would it be good to use silicon molds too? How many cheesecake does this recipe make?
Dragana says
Hi Anjelle, thank you for stopping by 🙂
I used paper baking cups 2.55 inch diameter and 2.15 inch height and made 12 cheesecakes.
I did not use silicon molds but I suppose it would be OK.
Regards,
Dragana
Eileen Jones says
You use baking chocolate not chocolate chips in the recipe right?
Dragana says
Thank you for stopping by, Eilen ♥
Yes, semi – sweet chopped chocolate for cheesecake filling and topping.
Chocolate chips for sprinkle.
Regards,
Dragana.
Kim says
So I made these cheesecakes today using a mini cheesecake pan. There is a lot of chocolate layer mix left over. 12oz of chocolate, compared to 4oz for peanut better, seems like an lot. Likewise, 6 oz of chocolate for the topping is a whole lot too.
Dragana says
Hi Kim, thank you for your opinion. I used 10 ounces semi – sweet chopped chocolate in chocolate cheesecake filling.
Also, I used larger paper baking cups 2.55 inch diameter and 2.15 inch height and made 12 cheesecakes.
But certainly you can adjust the amount of ingredients to taste.
Regards,
Dragana
Mel says
Would this recipe be big enough for a normal cheesecake pan or would it only work for mini ones? Interested in doing this, but I’m not a fan of the mini stuff lol (btw the photos alone sold me on this, it looks DELICIOUS!)
Dragana says
Hi Mel,
I’m so glad you liked it!
It should be fine if you use 9-inch springform pan.
Best regards,
Dragana
Lisa says
Can you use semi sweet chocolate chips instead of chopped chocolate?
Dragana says
Hi Lisa,
thanks for stopping by 🙂
Of course you can.
Regards,
Dragana
Joanne says
These look fabulous. How can I focus on work now…lol!
Dragana says
Thank you Joanne, I’m so glad you like it ♥
Janette says
Oh man I’m in trouble. I’m going to have to drop everything and make these right now! They look AMAZING! Thanks for the recipe!
Dragana says
Thank you Janette 🙂
Colleen says
I made these and I made them in muffin cups but my chocolate layer did not set and I had lots left over the 12 it was supposed to make. They are tasty though.
Dragana says
Hi Colleen,
i`m so glad you like it 🙂 I used larger paper baking cups 2.55 inch diameter and 2.15 inch height and made 12 cheesecakes.
Regards,
Dragana
anne says
I have never seen Graham biscuits in NZ. Is there another biscuit l could use instead?
Thanks Anne
Dragana says
Hi Anne,
thanks for stopping by 🙂
You can try with digestive biscuits instead, just add some cinnamon.
Regards,
Dragana
Boyan Minchev says
Great dessert, I love peanut butter and combination with cheesecake I can only imagine how delicious is. Thank you for sharing this amazing recipe.
Dragana says
Thank YOU, Boyan 🙂
Lisa says
If I make them in regular muffin tins do I have to use paper cups? Will they stick to the pan if I don’t use paper cups? I just don’t want the paper to leave ridges in the dessert if I take the paper off for better presentation ..because yours in the picture look so nice..
Dragana says
Hi Lisa,
Thanks, I`m glad you like it :-). I didn`t make it that way, but if you want to use only regular muffin tins you need to reduce the amount of ingredients for about 1/3. For nice look and presentation, it`s better to use paper cups.
Dragana.
June says
Hihi…looks delicious!!wanted to try this…however wanna try to do this in a jar wonder if it will set?
How long will you leave the 1st cheesecake filling in the fridge to set before putting the 2nd layer? Do you put in in the freezer? Thank you
Dragana says
Hi June,
Thank you 🙂
I left it in the fridge to set for about 15 minutes.
Dragana.
Irene says
I was wondering after making these if I could freeze them for about a week ?
Dragana says
Hi Irene,
I didn`t try, but I am sure mini cheesecake can be frozen up to one week if stored correctly.
Dragana.
Cherry says
Hi can i ask if i done everything n u say fridge overnight is when all done right? Will it melt in room temp if i leave it for hours?
Dragana says
Hi Cherry,
thanks for stopping by 🙂
Yes, finally leave it in the fridge overnight.
It will not be so tight, if you leave it on room temperature.
Dragana.
Jessica says
I made this in a small spring form pan and my only question is how easily does it separate from the sides of the pan? I’m just wondering if it will stick to the pan?
Dragana says
Hi Jessica,
You can line a pan with wax paper.
Regards,
Dragana
Kathy says
Want to try this recipe LOVE CHEESECAKE and this looks awesome. I was wondering can this be made on a 9×13 or other sized pan and served like that out of the refrigerator.
Thanks Jennifer
Dragana says
Hi Jennifer,
I’m so glad you liked it ♥
It should be fine if you use 9-inch springform pan.
Best regards,
Dragana
Mary says
Do you peel the paper cups off the mini cheese cakes before serving/for presentation?
Dragana says
Yes, Mary.
Thanks for stopping by.
Enjoy 😃
Regards,
Dragana
Jean says
Hi
where do you get your paper baking cups?
I have been looking on line can’t find em.
Dragana says
Hi Jean,
You can find a lot on line, just search for paper baking cups:
Regards,
Dragana
Paula Byrd says
I’ve searched for them but cannot find the 2.55 in diameter.
Dragana says
You can try it in 8×8 or 9×9 springform pan, Paula.
Best regards.
sandhya sharma says
WoW ! Looks so yummy, moist and soft. Thanks for sharing !
Dragana says
Thank YOU, Sandhya 😃
Regards,
Dragana
Bruce Deniger says
i just loved it.
Dragana says
Thanks Bruce 🙂
Jas @ All that's Jas says
I’m drooling just looking at your amazing photos! What a yummy treat. 🙂
Dragana says
Thanks Jas ♥ Happy to hear that 🙂
Regards,
Dragana
ranesha says
how long does the cheesecake need to chill before adding the next cheesecake level?
Dragana says
Ranesha, you can refrigerate about half an hour or until firm.. before adding the next cheesecake filling.
Regards,
Dragana
Laura says
Delicious!
Dragana says
Thank you, Laura. I’m so glad you like it.
Best regards!
Barbara says
How much heavy cream are you using in the chocolate filling ? I think I used too much my filling was not firm
Dragana says
Hi Barbara,
I used 1.5 cup heavy cream, at room temperature. You need to mix well.
Best,
Dragana
Dragana says
Thank you ♥