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Peanut Butter Cheesecake Bites Recipe

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3.9 from 1 review

  • Author: Sara
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Bake Crust: Bake the crusts in the oven for 5 minutes to set. Once baked, remove from the oven and set aside.
  5. 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.
  6. Fill Cupcake Liners: Using an ice cream scoop or spoon, evenly distribute the cheesecake batter over the prebaked crust in each liner.
  7. Level Batter: Gently tap the pan on the countertop to level the batter and release any trapped air bubbles.
  8. 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.
  9. 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.
  10. 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.
  11. Top Cheesecakes: Spoon the melted chocolate topping evenly over each cheesecake bite, tilting side to side to coat the entire top surface.
  12. 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

Find it online: https://sarabaking.com/peanut-butter-cheesecake-bites-recipe/