These Peanut Butter Cheesecake Bites are little pieces of heaven! With a creamy peanut butter filling wrapped in a crunchy shell, they’re perfect for every sweet tooth.
They’re so easy to make and fun to eat—just pop them in your mouth! I keep a batch in the fridge for a quick treat. Who can resist peanut butter? Not me! 😋
Key Ingredients & Substitutions
Chocolate Cookie Crumbs: I like using Oreos because they add extra chocolate flavor. You can substitute with any chocolate wafer cookies or chocolate graham crackers if Oreos aren’t available.
Cream Cheese: Make sure to use full-fat cream cheese for the best texture. Low-fat options may not work well. If you’re dairy-free, try using a dairy-free cream cheese substitute, keeping in mind it may change the flavor slightly.
Creamy Peanut Butter: Natural peanut butter works too! Just ensure it’s creamy and hasn’t separated. If you’re allergic to peanuts, try sun butter or almond butter as a tasty alternative.
Chocolate Chips: Semi-sweet chocolate is great, but feel free to use dark chocolate or milk chocolate based on your preference. You can also find dairy-free chocolate chips to keep it vegan.
How Do I Ensure My Cheesecake Bites Don’t Crack?
To keep your cheesecake bites smooth and creamy without cracks, follow these tips:
- Make sure all your ingredients are at room temperature. Cold ingredients can cause the batter to seize and crack.
- Avoid overmixing once you add the eggs. Mix just until incorporated.
- Bake in a water bath if possible. This helps prevent overheating and gives a gentle cooking environment.
- Let them cool gradually. Don’t rush them out of the oven; instead, allow them to cool down at room temperature before refrigerating.
By fluffing the filling and watching the baking time, you’ll end up with perfectly smooth bites every time!
Peanut Butter Cheesecake Bites
Ingredients:
For the Crust:
- 1 1/2 cups chocolate cookie crumbs (like Oreos or chocolate graham crackers, finely crushed)
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
For the Cheesecake Filling:
- 16 oz (450 g) cream cheese, softened
- 1/2 cup creamy peanut butter
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Peanut Butter Layer:
- 1/2 cup creamy peanut butter
- 1/4 cup powdered sugar
- 1/4 cup heavy cream or milk (adjust for desired consistency)
For the Chocolate Topping:
- 1 cup semi-sweet chocolate chips or chopped chocolate
- 1 tbsp unsalted butter or coconut oil
Garnish:
- Crushed peanuts or cookie crumbs for sprinkling
Time Estimate:
This recipe takes about 20 minutes of prep time and baking, plus at least 2.5 hours of chilling for the cheesecake to set fully. Overall, you’ll need approximately 3 hours before you can enjoy your delicious bites!
Detailed Instructions:
1. Prepare the Crust:
First, preheat your oven to 325°F (160°C). In a medium bowl, mix together the chocolate cookie crumbs, melted butter, and sugar. Stir until the crumbs are moistened. Next, firmly press this crumb mixture into the bottom of a lined or greased mini muffin tin or mini cheesecake molds, aiming for about 1/4 inch thickness. Bake in the oven for 8-10 minutes, then remove and allow to cool slightly.
2. Make the Cheesecake Filling:
While the crust cools, grab your mixer. Beat the softened cream cheese with the peanut butter until it’s nice and creamy. Add the granulated sugar and mix again until combined. Next, add in the eggs one at a time, mixing in the vanilla extract after. Be careful not to overmix the batter! Pour the cheesecake filling over the cooled crusts in the mini muffin pan, filling each about 3/4 full.
3. Bake the Cheesecake Bites:
Bake the bites in the same oven at 325°F (160°C) for about 15-18 minutes. You want the edges to be set, but the centers should still jiggle a little. Once done, remove them from the oven and let them cool to room temperature, then refrigerate for at least 2 hours (or until fully chilled and firm).
4. Prepare the Peanut Butter Layer:
In a small bowl, mix together the creamy peanut butter, powdered sugar, and heavy cream. Blend until it’s smooth and spreadable, yet firm enough to hold its shape. Spread this peanut butter layer evenly over each chilled cheesecake bite.
5. Prepare the Chocolate Topping:
To make the chocolate topping, melt the chocolate chips and butter together in a microwave-safe bowl, using 20-second intervals and stirring until smooth. Alternatively, you can melt them over a double boiler. Once melted, spoon or spread a thin layer of chocolate over the peanut butter layer on each cheesecake bite. Sprinkle crushed peanuts or cookie crumbs on top right before the chocolate sets.
6. Chill and Serve:
Put the cheesecake bites back in the refrigerator for about 30 minutes to allow the chocolate topping to set. Once set, gently remove each bite from the muffin tin and serve chilled. Make sure to keep them refrigerated until ready to enjoy!
Enjoy your rich and creamy Peanut Butter Cheesecake Bites with their delicious chocolate crust and glossy topping—perfect for any occasion or just a sweet snack!
Can I Use Substitutes for Peanut Butter?
Yes! If you need a peanut-free option, you can use almond butter, cashew butter, or sun butter as alternatives. Just make sure the texture is similar to creamy peanut butter for the best results.
How Do I Store Leftover Cheesecake Bites?
Store any leftovers in an airtight container in the fridge for up to five days. Just be sure to separate layers with parchment paper to prevent sticking!
Can These Cheesecake Bites Be Frozen?
Absolutely! You can freeze them for up to three months. Make sure to place them in a single layer on a baking sheet to freeze individually before transferring them to an airtight container. Thaw them in the fridge overnight before serving.
What If My Chocolate Topping Doesn’t Set Properly?
If the chocolate topping is too thick to spread, you can add a little more butter or coconut oil to thin it out. If it doesn’t set well, try refrigerating the cheesecake bites longer or placing them in the freezer briefly until firm.
