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Peanut Butter Cheesecake Cups

Rated as 4.57 out of 5 Stars
1

"This is my favorite indulgence. And an indulgence it is! Very rich and will most definitely satisfy any sweet tooth! Pull cheesecakes out of freezer 30 minutes before serving."
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Ingredients

3 h servings 651
Original recipe yields 10 servings (10 cheesecake cups)

Directions

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  1. Line 10 muffin cups with paper liners.
  2. Stir cookie crumbs and butter together in a bowl; press into the prepared muffin cups. Refrigerate chocolate crusts until chilled, about 15 minutes.
  3. Beat peanut butter, cream cheese, and confectioners' sugar together in a bowl until smooth. Spoon peanut mixture over the chocolate crusts; refrigerate until chilled, about 30 minutes.
  4. Pour cream into a microwave-safe bowl and heat in microwave until just before boiling, about 2 minutes. Stir chocolate into cream to melt. Refrigerate ganache until completely chilled, about 1 hour.
  5. Beat ganache using an electric mixer until whipped; spread evenly over peanut butter mixture layer.
  6. Freeze cheesecakes until solid, about 1 hour.

Footnotes

  • Cook's Notes:
  • You can customize the ganache. For example, once I used a hazelnut cream liqueur and extra peanut butter chips.
  • Substitute Baileys® Irish cream for the cream if desired.
  • For sweeter ganache add some icing sugar to your taste! I also used some milk chocolate and some peanut butter chips. It can be sweeter or more bitter, depending on the chocolate you use and the amount of confectioners' sugar you add in.

Nutrition Facts


Per Serving: 651 calories; 51.1 40.6 14.3 71 368 Full nutrition

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Reviews

Read all reviews 20
  1. 21 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

These no-bake cheesecakes were a hit. Believe it or not, this is not an overly sweet desert and the ganache toping adds just enough sweetness. Modifications & Method: I upped the cookie crumbs t...

Most helpful critical review

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These no-bake cheesecakes were a hit. Believe it or not, this is not an overly sweet desert and the ganache toping adds just enough sweetness. Modifications & Method: I upped the cookie crumbs t...

My mother loves cheesecake, so I gave her this recipie also, we both loved it! Thanks!!!

My favourite combo! I make these whenever I want to totally indulge. For added indulgence I add mini peanut butter cups on top, and sometimes even a bit of chocolate drizzle!

I thought this recipe was great! I used gluten-free sandwich cookie crumbs (from which I removed the cream) and baked them in the oven first as I was worried they'd get soggy (7 minutes at 350)...

Yum, Yum. My daughter made me and hubby some of these. They tasted great! She is my favourite little chef.

Absolutely delicious! They are the perfect size and I love the fact that they are frozen. Great for unexpected company.

These were so easy! I was able to get 12 out of a batch and each still had plenty of filling. Only thing I did different was used chocolate Graham cracker crumbs. Perfect recipe to satisfy your ...

Hmmmm...... I wonder if this recipe is from the kitchen of the illustrious Angie