Chocolate Peanut Butter Cheesecake
Brownie Cups
Makes: 10–12 mini cakes
Prep Time: 25 minutes
Bake Time: 25–30 minutes
Chill Time: 2 hours
Ingredients
Chocolate Brownie Base
½ cup (115 g) unsalted butter, melted
½ cup (100 g) sugar
1 large egg
1 tsp vanilla extract
¼ cup (30 g) cocoa powder
½ cup (60 g) all-purpose flour
¼ tsp salt
Peanut Butter Cheesecake Layer
1 cup (225 g) cream cheese, softened
½ cup (120 g) creamy peanut butter
½ cup (100 g) powdered sugar
1 tsp vanilla extract
½ cup (120 ml) heavy cream, whipped
Chocolate Ganache Topping
½ cup (120 ml) heavy cream
¾ cup (130 g) dark chocolate, chopped
Decoration (Optional)
Chopped peanuts
Mini chocolate cups or chocolate pieces
Instructions
1. Brownie Base
Preheat oven to 170°C (340°F).
Mix melted butter and sugar until smooth.
Add egg and vanilla, mix well.
Add cocoa powder, flour, and salt.
Spoon batter into lined muffin pan (about ⅓ full).
Bake 12–15 minutes, then cool completely.
2. Peanut Butter Cheesecake Layer
Beat cream cheese until smooth.
Add peanut butter, powdered sugar, and vanilla.
Gently fold in whipped cream.
Pipe or spoon over cooled brownie bases.
Refrigerate 30 minutes.
3. Chocolate Ganache
Heat cream until hot (not boiling).
Pour over chopped chocolate.
Let sit 2 minutes, then stir until smooth.
Spoon ganache over cheesecake layer.
4. Chill & Decorate
Chill at least 2 hours until set.
Top with peanuts and chocolate pieces before serving.
Tips
For cleaner layers, chill between each step.
Use milk chocolate if you prefer a sweeter taste.
These freeze very well for up to 1 month.
