Mini Buckeye Cheesecakes
Delicious bite-sized cheesecakes that combine the flavors of chocolate and peanut butter, perfect for any fall gathering.
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.
Notes
Store any leftovers in the refrigerator for 3-5 days. For freezing, wrap tightly without the chocolate topping and store for up to 2 months.