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Shortbread Cookie Crusted Peanut Butter Mini Cheesecakes with Chocolate Ganache

These Peanut Butter Mini Cheesecakes are made with a shortbread cookie crust, a creamy peanut butter cheesecake filling, and a healthy dose of chocolate ganache!
Course Dessert
Cuisine American
Keyword cheesecake with chocolate ganache, cheesecake with shortbread crust, mini cheesecake recipe, peanut butter mini cheesecakes
Prep Time 20 minutes
Cook Time 20 minutes
Rest Time 30 minutes
Total Time 1 hour 10 minutes
Servings 12
Calories 320kcal

Ingredients

For the Cheesecake and Crust

  • 1 cup Pepperidge Farm Shortbread Cookies ground up (I did this in a food processor)
  • 2 tablespoons butter melted
  • 16 ounces reduced fat cream cheese softened (I used 2 8-ounce packages)
  • ½ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ¼ cup light sour cream
  • pinch of salt
  • 3 tablespoons creamy peanut butter softened in the microwave for about 15 seconds

For the Ganache

  • ½ cup semi-sweet chocolate chips
  • 2 tablespoons heavy cream or a touch more until you get a shiny, smooth consistency with your chocolate

Instructions

  • Preheat oven to 300 degrees F. Place ground cookies and melted butter into a medium bowl and stir until well combined. Spoon a heaping tablespoon of crust into each mini cheesecake pan or mini muffin tin. With fingers, press crust down until even.
  • In a stand or electric mixer, beat cream cheese and sugar until well combined. Add in eggs one at a time following with the vanilla, sour cream, pinch of salt and softened peanut butter. Mix until just combined.
  • Fill each crust filled cup ¾ way full of cheesecake batter. Bake for 18-20 minutes or until cheesecake is set. Remove from oven and let sit in pan at room temperature for 30 minutes before removing. Transfer to mini cheesecakes to a cooling rack to cool completely, another 30 minutes or so.
  • Place chocolate chips into a microwave safe bowl and heat in 30 second intervals until melted and smooth. Stir in heavy cream until shiny and smooth. Spoon ganache over each cheesecake. Refrigerate until serving.

Notes

Makes 12 mini cheesecakes.

Nutrition

Calories: 320kcal | Carbohydrates: 29g | Protein: 7g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 253mg | Potassium: 200mg | Fiber: 1g | Sugar: 18g | Vitamin A: 380IU | Vitamin C: 0.1mg | Calcium: 78mg | Iron: 1mg