Ingredients
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Equipment Needed
- Muffin Tin
- Cupcake Liners
- Rubber spatula
- Measuring cups
- Mixing bowls (medium & large)
- Hand Mixer
- Frosting Piping Tips (not required but a nice to have!)
- Frosting Piping Bags (not required but a nice to have!)
Peanut Butter Cheesecakes
- 10 oz (280 g) cream cheese, softened
- ⅓ cup (85 g) creamy peanut butter
- ⅓ cup (65 g) granulated sugar
- 2 tbsp (25 g) brown sugar
- 1 large egg
- 1 egg yolk
- ¾ tsp (4 g) vanilla extract
- 2½ tbsp (37 g) sour cream or Greek yogurt
- ⅛ tsp (0.5 g) salt
Chocolate Ganache
- 1/4 cup (60 g) heavy whipping cream
- 3 oz (85 g) semi sweet or dark chocolate
- 1 tbsp (14 g) unsalted butter
What to do
1. Preheat your oven to 325°F (165°C). Line a standard muffin tin with 9 cupcake liners and place one Oreo cookie at the bottom of each liner to serve as the crust.
2. In a mixing bowl, using a hand mixer, beat the softened cream cheese, peanut butter, granulated sugar, and brown sugar until smooth and creamy, scraping down the sides as needed.
3. Add the vanilla, sour cream or Greek yogurt, and a pinch of salt. Mix until well combined and smooth.
4. One at a time, beat in the egg and egg yolk until fully combined. Scrape down the sides of the bowl if needed.
5. Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Before placing in the oven, tap the cheesecakes on the counter once or twice and that will help release all the air bubbles. And this will give you, a beautiful, even bake for the cheesecakes.
6. Bake for 15 to 18 minutes, or until the centers are mostly set with a slight jiggle in the middle. Note: When cheesecakes are done baking, I like to turn the oven off and prop the oven door open with a wooden spoon and let the cheesecakes rest for 15 minutes before removing.
7. Once out of the oven, let the cheesecakes cool in the tin for about 10 to 15 minutes, then transfer to a wire rack to cool completely.
8. Chill in the refrigerator for at least 2 hours (or overnight) before serving for the best texture.
9. For the ganache, place whipping cream in a heat proof bowl and microwave for 30-45 seconds. Then add the chocolate chips and butter and let the mixture rest for about 2 minutes. Then stir and keep stirring until mixture is smooth and glossy. Set to the side to thicken and cool.
10. Top the chilled cheesecakes with the cooled ganache and whipped cream. Serve immediately and enjoy! Note: If not consuming immediately, cover cheesecakes and let them rest in the fridge. They can rest fully assembled. See below for storage tips.
FAQ’s
Helpful tips
Here are some important Pro tips by Maude
- The best peanut butter for this recipe is something like skippy or jif. Natural peanut butter can be too oily and grainy for this cheesecake recipe.
- Chill completely before serving. The texture improves dramatically after a few hours in the fridge.
- Top with ganache after chilling. This gives the cheesecake time to set and prevents the ganache from sliding off.
- If the ingredient is listed as *room temp* really strive for room temperature. It’s critical because, you don’t want a lumpy frosting. Room temperature ingredients also help with an even bake.
- Exciting… This recipe can be made gluten free with gluten free oreos!
More Recipes!
Here are some similar recipes you might enjoy!
Apple Cider Loaf with Cinnamon Streusel
Reese’s Peanut Butter & Chocolate Cookies
Brown Butter Pumpkin Chocolate Chip Cookies
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!