Peanut Butter Cup Cheesecakes

Yield: 20 cupcakes


  • Crust
    • 1 1/2 cups chocolate graham cracker crumbs
    • 2 tbsp sugar
    • 4 tbsp butter, melted
  • Cheesecake
    • 2 packages (8 oz. each) cream cheese, softened
    • 1/2 cup sugar
    • 2 eggs
    • 1/2 cup peanut butter
    • 1 tsp vanilla
  • Chocolate Topping
    • 1 1/2 cup semi-sweet chocolate chips
    • 9 tbsp peanut butter
    • 6 tbsp coconut oil


  1. Line a cupcake pan with paper liners.
  2. In a food processor, process the chocolate graham crackers.  Measure 1 1/2 cups of crumbs.
  3. In the food processor, pulse together the crumbs and sugar.  Add the butter and process to incorporate.  Firmly press the crust mixture into the paper liners.
  4. In another mixing bowl, beat the cream cheese until smooth.  Add the eggs and mix until fully incorporated.  Add the peanut butter and vanilla, and mix until smooth.
  5. Pour the batter into the cupcake liners.
  6. Bake at 350°F for 17-19 minutes, until the cheesecake is no longer jiggly in the middle.  Cool on a wire rack.  Refrigerate to cool fully.
  7. In a microwave-safe bowl, combine the topping ingredients.  Microwave in short bursts, stirring in between, until the chocolate is melted and everything is combined.
  8. Pour a small amount of chocolate topping on each cheesecake.  Let stand until the chocolate sets, then transfer to a refrigerator to fully harden.
Adapted from The Tasty Kitchen.