Ingredients:

  • 1 ½ cups Chocolate Wafer Cookie Crumbs
  • 5 Tablespoons Unsalted Butter, melted
  • 1 Tablespoon Granulated Sugar (for crust)
  • 16 oz Full-Fat Cream Cheese, softened to room temperature
  • ¾ cup Granulated Sugar (for filling)
  • ½ cup Creamy Peanut Butter
  • 2 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • 1 Tablespoon Heavy Cream (for filling)
  • ¼ cup Mini Peanut Butter Cups, roughly chopped (for batter)
  • ½ cup Semi-Sweet Chocolate Chips
  • 2 Tablespoons Heavy Cream (for topping)
  • 1 Tablespoon Peanut Butter (smooth, for topping)
  • 6–8 Full-Size Peanut Butter Cups, roughly chopped (for garnish)

Instructions:

  1. Preheat oven to 325°F (160°C). Line a standard 12-cup muffin tin with paper or foil cupcake liners.
  2. Make the Crust: Combine cookie crumbs, melted butter, and 1 tablespoon of sugar. Mix until uniformly damp. Press 1 ½ tablespoons of mixture firmly into the bottom of each liner.
  3. Chill the Crust: Place the prepared tin in the freezer for at least 30 minutes while preparing the filling.
  4. Prepare Filling Base: Beat softened cream cheese until completely smooth. Gradually beat in ¾ cup of sugar until just combined.
  5. Incorporate Flavours: Beat in the peanut butter, vanilla extract, and 1 tablespoon of heavy cream until the mixture is smooth.
  6. Add Eggs Carefully: Whisk in eggs one at a time, mixing just until incorporated after each addition. Do not overmix once the eggs are added.
  7. Fold in Cups: Gently fold in the ¼ cup of roughly chopped mini peanut butter cups using a spatula.
  8. Fill and Bake: Divide the batter evenly among the 12 crusts. Tap the tray gently on the counter to release air bubbles. Bake for 18–22 minutes, or until the edges are set and the centers have a slight wobble.
  9. Cooling Process: Turn off the oven, crack the door slightly, and let the cheesecakes cool in the oven for 30 minutes. Remove and cool completely on a wire rack.
  10. Set: Chill the Mini Peanut Butter Cup Cheesecakes in the refrigerator for a minimum of 4 hours, preferably overnight, to fully set.
  11. Prepare Topping: Make a simple ganache by heating the 2 tablespoons of heavy cream until simmering. Pour over the chocolate chips and let sit for 2 minutes, then stir until smooth. Stir in the 1 tablespoon of peanut butter until fully incorporated. Let cool slightly until spreadable.
  12. Garnish and Serve: Top each chilled cheesecake with a spoonful of the chocolate topping, then sprinkle generously with the remaining chopped full-size peanut butter cups.