As the leaves turn and the air becomes crisp, there’s nothing quite like a warm kitchen filled with the irresistible scent of chocolate and peanut butter to evoke feelings of comfort and nostalgia. These Mini Buckeye Cheesecakes capture that essence perfectly, delivering a creamy, rich texture with just the right balance of sweetness and nutty flavor. Once you taste these bite-sized treats, you’ll want to share them with friends and family, making them a delightful addition to your seasonal gatherings.

Why You’ll Love This Recipe
These Mini Buckeye Cheesecakes are the ideal dessert for any occasion—whether you’re celebrating a holiday, hosting a casual get-together, or simply treating yourself after a long day. They offer the flavor of classic buckeyes in a fun, bite-sized form. Plus, with a graham cracker crust and a silky chocolate ganache, each bite is like a little piece of heaven.
Ingredients Needed For Mini Buckeye Cheesecakes
- 1 cup finely crushed graham crackers (or chocolate graham crackers or cookies): Choose classic graham crackers for a traditional taste or chocolate varieties for an extra indulgent twist.
- 3 tablespoons unsalted butter (melted): This helps to bind the crust together and adds richness.
- 16 ounces cream cheese (2 – 8 ounce blocks, softened): Ensure it’s softened for easy mixing and a smooth texture.
- 1/2 cup peanut butter: Use creamy peanut butter for a velvety filling that spreads easily.
- 2/3 cup granulated sugar: This sweetens the cheesecake perfectly, balancing the rich flavors.
- 1 tablespoon all-purpose flour: This gives structure to the filling while keeping it light.
- 1 teaspoon vanilla extract: A splash of vanilla enhances the overall flavor profile.
- 2 large eggs: These help to set the filling, creating that lovely cheesecake texture.
- 12 ounces semi-sweet chocolate chips: These melt beautifully to form a smooth ganache.
- 1/2 cup heavy cream: This creates a luxurious topping, making the chocolate shine.
- 1/4 cup finely crushed peanuts (optional): For a crunchy finish and nutty flavor, these can be sprinkled on top.
How to Make Mini Buckeye Cheesecakes
- Preheat your oven to 350 degrees F. Line a cupcake pan with 12 paper liners.
- In a small mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture onto the bottom of the cupcake liners to form the crust.
- Using a large mixing bowl, combine the cream cheese, peanut butter, sugar, flour, and vanilla. Beat with an electric mixer on medium speed until smooth and well-blended. Add the eggs one at a time, mixing until fully incorporated.
- Spoon the cheesecake filling over the crusts in each liner, filling them about three-quarters full. Bake in the preheated oven for 18-22 minutes, until the tops are set but still slightly soft. Remove from the oven and let cool completely.
- To prepare the chocolate topping, combine the chocolate chips and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring after each, until the mixture is smooth. Spoon the chocolate ganache on top of each cooled cheesecake. If desired, sprinkle crushed peanuts on top for added crunch.
- Refrigerate the cheesecakes for at least 3 hours or overnight to let them set. Store any leftovers in the refrigerator.
How to Serve Mini Buckeye Cheesecakes
Serve these delightful mini cheesecakes chilled, on a beautiful platter or as part of a dessert table. They’re perfect for a sweet ending to any meal or served alongside coffee and tea in a cozy gathering.
How to Store Mini Buckeye Cheesecakes
Keep your Mini Buckeye Cheesecakes covered in the refrigerator. They will stay fresh for about 3-5 days. If you want to enjoy them later, you can also freeze them without the chocolate topping, then thaw and garnish before serving!
Tips to Make Mini Buckeye Cheesecakes
- For a richer flavor, consider using dark chocolate instead of semi-sweet chocolate chips for the ganache.
- Don’t skip the refrigeration step; it’s essential for achieving the right texture and flavor.
- If you’re short on time, you can use pre-made cookie crumbs instead of crushing your own.
Variations and Substitutions
- Instead of a graham cracker crust, try using crushed Oreo cookies for a chocolatey base.
- For a gluten-free version, you can substitute gluten-free cookies and graham crackers.
- If you prefer a different nut flavor, feel free to swap out peanut butter for almond or cashew butter.
Frequently Asked Questions
Can I make Mini Buckeye Cheesecakes in advance?
Absolutely! These cheesecakes are perfect for making a day ahead of time. Just store them in the refrigerator, and they’ll be ready to enjoy when you are.
What can I use if I don’t have graham crackers?
You can substitute graham crackers with crushed chocolate or regular cookies, such as Oreos or digestive biscuits, for a different flavor.
Can I freeze the Mini Buckeye Cheesecakes?
Yes! You can freeze these cheesecakes without the chocolate topping. Wrap them tightly and store for up to 2 months. Thaw in the refrigerator and add the ganache before serving.
How long do Mini Buckeye Cheesecakes need to bake?
Bake the cheesecakes for about 18-22 minutes or until the surfaces are set but still soft. Keep an eye on them to prevent overbaking!
Can I use a different type of chocolate for the ganache?
Definitely! You can use milk chocolate, dark chocolate, or even white chocolate, depending on your preference. Just adjust the ratios of cream slightly if needed for a perfect consistency.

Mini Buckeye Cheesecakes
Ingredients
For the crust
- 1 cup finely crushed graham crackers Or chocolate graham crackers or cookies.
- 3 tablespoons unsalted butter (melted) Helps to bind the crust together.
For the cheesecake filling
- 16 ounces cream cheese (softened) Ensure it’s softened for easy mixing.
- 1/2 cup peanut butter Use creamy for a velvety filling.
- 2/3 cup granulated sugar Sweetens the cheesecake perfectly.
- 1 tablespoon all-purpose flour Provides structure to the filling.
- 1 teaspoon vanilla extract Enhances overall flavor.
- 2 large eggs Helps set the filling.
For the ganache topping
- 12 ounces semi-sweet chocolate chips Melts beautifully for a smooth ganache.
- 1/2 cup heavy cream Creates a luxurious topping.
For garnish (optional)
- 1/4 cup finely crushed peanuts For added crunch and nutty flavor.
Instructions
Preparation
- Preheat your oven to 350°F. Line a cupcake pan with 12 paper liners.
- In a small mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture onto the bottom of the cupcake liners to form the crust.
Making the filling
- In a large mixing bowl, combine the cream cheese, peanut butter, sugar, flour, and vanilla. Beat with an electric mixer on medium speed until smooth.
- Add the eggs one at a time, mixing until fully incorporated.
Baking
- Spoon the cheesecake filling over the crusts in each liner, filling them about three-quarters full.
- Bake in the preheated oven for 18-22 minutes, until the tops are set but still slightly soft. Remove and let cool completely.
Making the ganache
- Combine the chocolate chips and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring after each, until the mixture is smooth.
- Spoon the chocolate ganache on top of each cooled cheesecake. If desired, sprinkle crushed peanuts on top.
Chilling
- Refrigerate the cheesecakes for at least 3 hours or overnight to let them set.