30-Minute No Bake Peanut Butter Cheesecakes They’ll Devour
Easy no-bake mini cheesecakes with layers of peanut butter and chocolate, topped with ganache and peanuts.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 25 minutes
- Yield: 8 minis 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tbsp brown sugar
- 4 tbsp melted butter
- 8 oz cream cheese (softened)
- 1/2 cup creamy peanut butter
- 1/4 cup powdered sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1/2 cup melted semi-sweet chocolate chips
- 1/4 cup melted chocolate ganache
- 2 tbsp peanut butter
- Handful of chocolate chips
- Chopped roasted peanuts
Instructions
- Mix graham crumbs, brown sugar, and melted butter. Press into lined muffin tins.
- Beat cream cheese and peanut butter until creamy. Add powdered sugar, heavy cream, and vanilla. Whip until smooth.
- Beat cream cheese with melted chocolate until velvety. Add sugar, cream, and vanilla. Blend until fluffy.
- Spoon the peanut butter layer over the crust, followed by the chocolate layer. Chill for 4+ hours.
- Drizzle with ganache, add peanut butter, chocolate chips, and peanuts before serving.
Notes
- Chill for at least 4 hours for best texture.
- Use room-temperature cream cheese for smoother filling.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 390
- Sugar: 25g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg