Description
Irresistibly delicious Peanut Butter Oreo Cheesecake Bites, combining rich cream cheese and peanut butter with a crunchy Oreo crust and topped with dark chocolate ganache.
Ingredients
Scale
- 18 Oreo cookies with filling
- 56 grams unsalted butter, melted
- 450 grams full-fat cream cheese, softened
- 100 grams granulated sugar
- 130 grams creamy peanut butter
- 80 grams full-fat sour cream, softened
- 8 grams flour or cornstarch
- 5 millilitres vanilla extract
- Pinch of fine salt
- 2 large eggs, at room temperature
- 170 grams dark chocolate chips
- 56 grams salted butter
- 15 millilitres light corn syrup
- 2 millilitres vanilla extract
- 9 mini peanut butter cups, halved
- Flaky sea salt, as desired
Instructions
- Preheat the oven to 160°C. Line 18 cups of two cupcake tins with liners or grease a mini cheesecake pan with nonstick spray.
- Process the Oreo cookies in a food processor until fine crumbs form. Add melted butter and pulse until evenly moistened. Divide about 1.5 teaspoons per cup into the prepared cups and press down firmly with a spoon.
- Bake crusts in the preheated oven for 5 minutes. Remove and let cool as you prepare the filling.
- In a stand mixer fitted with a paddle attachment, beat cream cheese until smooth, about 2-3 minutes, scraping down sides as needed. Add granulated sugar, peanut butter, sour cream, flour or cornstarch, vanilla, and salt. Beat until well combined.
- With mixer on low, add eggs one at a time, mixing just until combined. Avoid over-mixing.
- Spoon the batter evenly over the cooled crusts in each cup. Bake for 16–18 minutes, until centers have a slight jiggle. Remove from oven and cool completely.
- Refrigerate cheesecakes for at least 4 hours or overnight to set fully.
- In a microwave-safe bowl, combine dark chocolate chips, salted butter, and corn syrup. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. Stir in vanilla extract.
- Spoon ganache over the chilled cheesecakes, spreading evenly.
- Garnish each with half a mini peanut butter cup. Sprinkle with flaky sea salt if desired. Chill until ganache sets before serving.
Notes
- Make sure all ingredients are at room temperature for best results.
- Can be stored in the refrigerator for up to a week.
- For a gluten-free version, use gluten-free Oreos.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 200
- Sugar: 10 grams
- Sodium: 150 milligrams
- Fat: 12 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 18 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 30 milligrams