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Chocolate and Peanut Butter Cheesecakes

Chocolate and Peanut Butter Cheesecakes

Here is how to prepare delicious chocolate and peanut butter mini-cheesecakes topped with chocolate ganache and roasted peanuts. Check out the recipe below!

28 November, 2018
Average: 2.6 (25 votes)

Type of dish

Dietary Consideration

serves for


total time

4 HR 0 MIN


85 g digestive, crushed
150 g, shelled, roasted
6 tbsp, melted
50 g, granulated
1/4 tsp, ground
Cream cheese
2 packs, softened (250 g each)
200 g, granulated
Vanilla extract
1 tsp, extract, pure
All purpose flour
3 tbsp
2 fresh
Peanut butter
130 g, creamy
Cocoa powder
2 tbsp, unsweetened
100 g, finely chopped
125 ml
1 tbsp, unsalted, at room temperature
2 tbsp, finely chopped, roasted
Cheesecake pan
1 mini, with removable bottom


How to prepare delicious chocolate and peanut butter cheesecakes

  • Heat the oven to 180°C (160°C in a fan oven), gas 5.
  • Coat the mini-cheesecake moulds with cooking spray.

For the base

  • In the bowl of a food processor, combine the digestive biscuit crumbs and peanuts and pulse several times or until thoroughly incorporated.
  • Add the melted butter, sugar and cinnamon.
  • Pulse a few more times to combine. Divide the crust mixture between the cheesecake moulds, pressing firmly into the bottom (the base of a small glass works well for this).
  • Bake for 10 minutes, then remove from the oven and cool on a wire rack.
  • Reduce the oven temperature to 150°C (130°C in a fan oven), gas 2.

For the cheesecake filling

  • Beat the cream cheese, sugar and vanilla together with an electric mixer in a large bowl until smooth, scraping the sides of the bowl as needed. Sprinkle with flour and add the eggs one at a time, mixing until creamy.
  • Divide the filling into two equal portions.
  • Add the peanut butter to one and the cocoa powder to the other; mix each until smooth and creamy.
  • Spoon a layer of the chocolate cream cheese filling over the bases and smooth the top with the back of a spoon.
  • Repeat the process with the peanut butter cream cheese filling.
  • Bake until just set, about 20 to 22 minutes.
  • Rotate the pan halfway through baking to promote even baking. Transfer to a wire rack to cool completely.
  • Once cool, chill in the refrigerator for at least 3 hours.
  • Remove from the pan.

For the topping

  • Place the chopped chocolate in a small bowl.
  • In a small saucepan, bring the cream to a gentle simmer over medium heat.
  • Pour the hot cream over the chocolate and leave to stand for about 2 minutes.
  • Whisk gently until a smooth ganache has formed, then add the butter and whisk until completely blended.
  • Leave the ganache to rest at room temperature until slightly thickened.
  • When the ganache reaches the proper consistency, spoon into a piping bag fitted with a decorative nozzle.
  • Pipe the ganache onto the chilled chocolate and peanut butter cheesecakes and sprinkle with roasted peanuts.

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