If you are a fan of rich, creamy textures combined with that irresistible pairing of chocolate and peanut butter, then you are in for an absolute treat with this Peanut Butter Cheesecake Bites Recipe. These delightful little bites offer the perfect balance of a crunchy Oreo cookie crust, velvety peanut butter cheesecake filling, and a luscious chocolate peanut butter topping that melts in your mouth. Whether you’re looking for a fancy dessert to wow your guests or a simple sweet snack to enjoy any time, these cheesecake bites are guaranteed to satisfy your cravings and leave you wanting more.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating these heavenly treats. Each ingredient plays a crucial role in crafting the perfect harmony of flavor, texture, and color, from the buttery Oreo crust to the creamy peanut butter cheesecake filling.
- Oreo Cookie Crumbs (1 1/2 cups): Provides a crunchy, chocolatey base that perfectly balances the creamy filling.
- Melted Butter (4 tablespoons): Binds the Oreo crumbs into a firm crust for a sturdy bite.
- Cream Cheese (16 ounces): The ultimate creamy base that gives cheesecake its signature rich texture.
- Granulated Sugar (1/2 cup): Adds subtle sweetness, harmonizing the flavors without overpowering them.
- Eggs (2 large): Helps set and stabilize the cheesecake filling for that perfect bite.
- Creamy Peanut Butter (1/2 cup): Infuses the cheesecake with its star flavor — smooth and nutty.
- Greek Yogurt or Sour Cream (1/3 cup): Adds a slight tang and creaminess that lightens the cheesecake texture.
- Cornstarch (1 tablespoon): Stabilizes the filling so it holds its shape beautifully.
- Vanilla Extract (1 teaspoon): Enhances all the flavors with a warm, aromatic touch.
- Semi-sweet Chocolate Chips (3/4 cup): Creates a luscious topping that complements the peanut butter beautifully.
- Creamy Peanut Butter (4 tablespoons): Blended with chocolate to form a smooth, glossy glaze.
- Coconut Oil (1 tablespoon): Helps melt and unify the chocolate and peanut butter topping for that perfect shine.
How to Make Peanut Butter Cheesecake Bites Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350 degrees Fahrenheit and lining your mini muffin pan with cupcake liners. Crush Oreo cookies into fine crumbs using a food processor or by smashing them in a sealed bag. Mix these crumbs with melted butter until combined, then firmly press the mixture into the bases of each cupcake liner. Baking the crust for five minutes sets it, so it holds up perfectly under the creamy filling.
Step 2: Mix the Cheesecake Filling
Once your crusts are ready and slightly cooled, whip up the filling. Beat the cream cheese until it’s silky smooth, then gradually blend in sugar, eggs, peanut butter, Greek yogurt or sour cream, cornstarch, and vanilla extract. It’s important to mix just enough to combine everything without overworking the batter, which helps keep the texture wonderfully creamy and soft.
Step 3: Bake the Cheesecake Bites
Distribute the cheesecake batter evenly over the crusts using an ice cream scoop for easy portioning. Give the pan a gentle tap on the counter to eliminate any air bubbles and level the batter. Bake the larger mini cheesecakes for 30-35 minutes, or the smaller cupcakes for around 18 minutes, until the tops lose their gloss but the centers still jiggle slightly. Allow them to cool completely, then chill in the fridge to fully set before adding the topping.
Step 4: Make the Chocolate Peanut Butter Topping
For the final flourish, melt together the chocolate chips, peanut butter, and coconut oil in 30-second increments, stirring between each until silky and smooth. Spoon the luscious mixture over each cheesecake bite, tilting the pan gently to coat the tops evenly. Pop the mini cheesecakes back in the fridge until the topping has solidified into a glossy, irresistible finish.
How to Serve Peanut Butter Cheesecake Bites Recipe
Garnishes
These peanut butter cheesecake bites are stunning on their own, but adding a sprinkle of crushed peanuts or a light dusting of cocoa powder elevates their appearance and adds delightful texture. You can also drizzle a little extra melted peanut butter or chocolate over the top for a more decadent look that will impress everyone.
Side Dishes
Serve these bite-sized treats alongside a cup of rich coffee, bold espresso, or creamy latte to enjoy a flavor contrast that is pure bliss. Fresh berries or a simple fruit salad also pair wonderfully, adding a fresh, tangy note that balances the richness of the cheesecake.
Creative Ways to Present
Turn these peanut butter cheesecake bites into a showstopper by arranging them on a tiered dessert stand for parties or gifting them in a beautifully wrapped box for a sweet surprise. You could even serve them as part of a dessert platter with other mini cheesecakes, cookies, and chocolates for a heavenly spread.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover peanut butter cheesecake bites fresh by storing them in an airtight container in the refrigerator. They’ll stay delicious for up to five days, making them a perfect make-ahead dessert for busy schedules or last-minute guests.
Freezing
If you want to enjoy these bites later, freezing is a great option. Wrap each cheesecake bite individually or place parchment paper between layers to prevent sticking, then freeze for up to two months. Thaw in the refrigerator overnight for best texture and flavor.
Reheating
These cheesecake bites are best enjoyed chilled, but if you prefer a softer texture, let them sit at room temperature for 10-15 minutes before serving. Avoid microwaving, as this can cause the texture to become grainy or the chocolate topping to melt undesirably.
FAQs
Can I use natural peanut butter in this Peanut Butter Cheesecake Bites Recipe?
Natural peanut butter can be used, but because it tends to separate, you may want to stir it well beforehand to ensure a smooth consistency that blends nicely into the cheesecake filling and the topping.
What can I substitute for Oreos if I want a different crust?
You can swap the Oreo cookie crumbs for graham cracker crumbs or chocolate wafer crumbs for a different flavor profile. Just be sure to mix them with enough melted butter to create a firm, cohesive crust.
Why does the cheesecake sink in the middle after baking?
It’s common for cheesecakes to sink slightly as they cool due to the delicate nature of the filling. Cooling them gradually and chilling helps stabilize the texture and prevent excessive sinking.
Can I make these bites vegan or dairy-free?
With some ingredient swaps like vegan cream cheese, dairy-free yogurt, and plant-based butter, you can adapt this recipe to be vegan or dairy-free, though the texture and flavor may vary slightly.
How do I know when the cheesecake bites are fully baked?
They are done when the tops are no longer glossy, the edges look set, and the center jiggles just a little when shaken gently. This subtle jiggle ensures a creamy, not overcooked, filling.
Final Thoughts
Making this Peanut Butter Cheesecake Bites Recipe is an absolute joy, whether as a quick treat or a show-stopping dessert. Each bite offers a dreamy combination of flavors and textures that delight the senses and will have your friends asking for seconds. So grab your ingredients and get ready to enjoy these little moments of pure bliss that are as fun to make as they are to eat!
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Peanut Butter Cheesecake Bites Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
Description
These Peanut Butter Cheesecake Bites are a delightful treat combining a crunchy Oreo crust, creamy peanut butter cheesecake filling, and a luscious chocolate peanut butter topping. Perfectly portioned as mini cheesecakes, they offer a rich, creamy texture with a hint of sweetness and nutty flavor, ideal for dessert lovers and peanut butter fans.
Ingredients
Crust
- 1 1/2 cups Oreo Cookie Crumbs (16 Oreo Cookies)
- 4 tablespoons Butter (melted)
Cheesecake Filling
- 16 ounces Cream Cheese (room temperature)
- 1/2 cup Granulated Sugar
- 2 large Eggs (room temperature)
- 1/2 cup Creamy Peanut Butter
- 1/3 cup Greek Yogurt or Sour Cream (room temperature)
- 1 tablespoon Cornstarch
- 1 teaspoon Vanilla Extract
Chocolate Peanut Butter Topping
- 3/4 cup Semi-sweet Chocolate Chips
- 4 tablespoons Creamy Peanut Butter
- 1 tablespoon Coconut Oil
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line a jumbo muffin pan with 6 liners or a standard cupcake pan with 12 liners, depending on the desired size of your cheesecake bites.
- Make Oreo Crust: Using a food processor, pulse Oreo cookies until they become fine crumbs. Alternatively, you can place the cookies in a plastic bag and crush them with a rolling pin. Transfer the crumbs into a small bowl and stir in melted butter until everything is well combined.
- Form Crust Bases: Evenly distribute the crust mixture into each muffin or cupcake liner. Use a small glass or measuring cup to press down the crust firmly and create an even, compact base layer.
- Bake Crust: Bake the crusts in the oven for 5 minutes to set. Once baked, remove from the oven and set aside.
- Make Cheesecake Filling: In a mixing bowl, beat the room temperature cream cheese until smooth. Add granulated sugar and continue mixing until fully combined. Add eggs, mixing until blended well. Then incorporate peanut butter, Greek yogurt or sour cream, cornstarch, and vanilla extract. Mix gently just until everything is incorporated; avoid over-mixing to maintain a creamy texture.
- Fill Cupcake Liners: Using an ice cream scoop or spoon, evenly distribute the cheesecake batter over the prebaked crust in each liner.
- Level Batter: Gently tap the pan on the countertop to level the batter and release any trapped air bubbles.
- Bake Cheesecakes: Place the pan in the oven and bake. Jumbo muffin-sized cheesecakes will need about 30-35 minutes; smaller cupcake-sized ones require around 18 minutes. The cheesecakes are done when the tops are no longer glossy and the edges are set, though the centers should still jiggle slightly.
- Cool Cheesecakes: Remove the cheesecakes from the oven and allow them to cool completely while still in the pan. They may sink slightly in the center as they cool. After 20 minutes on a cooling rack, refrigerate them for 40 minutes to fully set.
- Prepare Chocolate Peanut Butter Topping: In a small bowl, combine the chocolate chips, peanut butter, and coconut oil. Microwave in 30-second intervals, stirring each time, until melted and smooth. Alternatively, melt the mixture over a double boiler on the stovetop.
- Top Cheesecakes: Spoon the melted chocolate topping evenly over each cheesecake bite, tilting side to side to coat the entire top surface.
- Final Chill: Refrigerate the mini cheesecakes again until the chocolate topping hardens. Store the cheesecake bites in an airtight container in the fridge until ready to serve. Enjoy your delicious peanut butter cheesecake bites!
Notes
- For best results, ensure all dairy ingredients (cream cheese, eggs, yogurt/sour cream) are at room temperature before mixing to avoid lumps.
- You can substitute Greek yogurt with sour cream if preferred; both add creaminess and tang.
- If you don’t have a food processor, crushing Oreo cookies in a sealed plastic bag works well.
- Be careful not to over mix the cheesecake batter to keep it smooth and avoid cracks.
- The baking time depends on the size of your muffins or cupcakes; smaller sizes will need less time.
- Allow cheesecakes to fully cool and chill before adding chocolate topping for best setting results.
- If you prefer a nut-free option, omit peanut butter and adjust topping accordingly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
