Mini peanut butter cheesecake with a pretzel-graham cracker crust topped with melted dark chocolate and chopped peanut butter cups.
Thanksgiving week is here! That means it’s time to put on those stretchy pants.
Bourbon pecan pie, mashed potatoes with gravy, creamed corn, biscuits and dinner rolls. Once Thanksgiving hits, it’s all downhill for me. The holiday season somehow always turns into a never-ending buffet.
With all the gatherings, get-togethers and parties every weekend until the end of the year, it’s really hard not to eat a little more than usual. No complaints, though. I look forward to this eat-a-thon all year long!
Thinking all of the food that will be served this Thursday leads to me question- if you could eat anything you want without gaining weight (and without all the other health-related repercussions), what would you eat?
Peanut Butter Pretzel Cheesecake
If calories didn’t count, I’d pig out on these mini cheesecakes.
Rich, creamy, sweet yet salty. It’s a dessert that’s hard to tire of.
Peanut butter cheesecake with a pretzel-graham cracker crust topped with melted dark chocolate and chopped peanut butter cups. My mouth is watering just typing out it’s description.
One 9-inch cheesecake is good, 20 mini cheesecakes are better! I love mini desserts not only because they’re super cute, but it’s a great way to portion control.
Every year, I make 5 dozen or so mini cheesecakes for our family Christmas party. I have found that people would rather take a mini cheesecake than slice from a giant cheesecake.
But more importantly, I think my little nephews prefer mini desserts that don’t require utensils or plates. Last year, my mini cheesecake brûlées and mini donuts were a hit!
I used this mini cheesecake pan to make these cheesecakes. It has a removable bottom that makes unmolding a breeze.
After baking, let the cheesecakes come to room temperature in the mold. Once cool, store the cheesecake in the fridge until chilled throughout.
Make and prepare the cheesecake up to 2 days in advance. Store in the fridge in an airtight container until ready to finish assembling.
Once you’re ready to assembly, unmold the cheesecakes from the pan. Set the cheesecake over a wire rack with parchment underneath and have all your toppings ready.
During baking, the cheesecakes may rise and puff a little bit. Once they cool, they’ll shrink back down. Don’t worry if the tops of the cheesecakes has wrinkles. You’ll cover that up with delicious melted dark chocolate.
I saved the leftover pretzel-graham cracker crust and used it to top the chocolate. And lastly, I topped the cheesecake with chopped mini peanut butter cuts leftover from Halloween.
I suggest assembling the cheesecakes right before serving. If you place the cheesecakes back in the fridge with the melted chocolate, the chocolate will harden.
I like to serve the chocolate while it’s still all ooey-gooey. This allows me to gauge how much my family likes it. If they devour the cheesecakes immediately, they’ll have remains of the melted chocolate along their mouth- meaning they enjoyed it.
Mini Cheesecake Mold:
I used this nonstick mini mold that I purchased from Amazon.
Mini Peanut Butter Pretzel Cheesecakes
Peanut butter cheesecake with a pretzel-graham cracker crust topped with melted dark chocolate and chopped peanut butter cups. Rich, creamy, sweet yet salty, it's a dessert that's hard to tire of!
Pretzel-Graham Cracker Crust:
- 1 cup roughly ground salted mini pretzels
- 1 cup ground graham crackers
- 1 Tablespoons granulated sugar
- 1/2 cup unsalted butter, melted
Peanut Butter Cheesecake:
- 16 oz cream cheese, room temperature
- 1/4 cup sour cream
- 1/2 cup granulated sugar
- 2 large eggs
- 1 large yolk
- 1 teaspoon pure vanilla extract
- 1/2 cup smooth peanut butter*
- 2 Tablespoons heavy cream
- 4 oz dark chocolate, chopped, melted
- leftover pretzel-graham cracker crust
- mini peanut butter cups, as needed
Pretzel-Graham Cracker Crust: In a food processor, pulse together pretzels and graham cracker until ground. Transfer to a medium bowl. Add sugar and melted butter. Fold to combine until cracker crumbs are moistened. Divide among mini cheesecake molds, using a rounded tablespoon of crust for each cheesecake. Use a tamper or cocktail muddler to pack crust into mold. Reserve any leftover crust. Set aside.
Preheat oven to 325° F.
Peanut Butter Cheesecake: In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese and sour cream on low speed until smooth. Slowly add sugar while the machine is running on low. Add the eggs and yolk, one at a time. Scrape down bowl as needed to ensure thorough mixing. Add vanilla, peanut butter, and heavy cream. Mix until smooth and well combined. Evenly divide cheesecake filling among molds. Smooth tops.
Bake for 15-18 minutes. Cheesecake may puff up slightly during baking, but will flatten once cooled. Let baked cheesecake cool to room temperature in pan. Transfer to fridge and let chill for at least 1 hour.
Assembly: Once cheesecakes are chilled throughout, remove mini cheesecakes from mold. Spoon about 1 ½ Tbsp of melted chocolate over cheesecake. Sprinkle leftover crust over chocolate. Top cheesecake with chopped mini peanut butter cups. Serve immediately.
- I used standard store-bought no-stir peanut butter. (example: Jif, Skippy)
- Use full-fat American cream cheese. Do not use reduced fat cream cheese or Neufchâtel cheese.
Storage and Leftovers:
- Bake cheesecake up two days in advance. Store in the fridge in an airtight container until ready to finish assembly.
- I suggest assembling the cheesecakes right before serving to keep the chocolate melted.
- Store leftover assembled cheesecakes in airtight container in the fridge for up to 3 days. However, keep in mind that the chocolate will harden in the fridge.