Peanut Butter Cup Cheesecake Tarts
Mini peanut butter cheesecakes baked on a whole Peanut Butter Oreo, topped with chocolate mousse, ganache, and a mini peanut butter cup — you may want to sit down.
- Prep Time
- 30 min
- Cook Time
- 20 min
- Total Time
- 50 min
- Servings
- 24 tarts
Sometimes it's hard to choose between peanut butter and Oreos, so why not have both? These cupcake-size cheesecakes give you the best of both worlds — a New York style peanut butter cheesecake baked right on top of a whole Peanut Butter Oreo.
Then it gets topped with chocolate mousse, more ganache, and a mini peanut butter cup for good measure. You may want to sit down while eating these, just in case your knees decide to give out. Mine did.
They also happen to freeze incredibly well, which makes them one of my favorite make-ahead desserts for parties.
Ingredients
For the Cheesecakes
- 24 Peanut Butter Oreo cookies
- 3 (8 oz.) packages cream cheese, softened
- 1/4 cup cornstarch
- 2/3 cup granulated sugar
- 2/3 cup light brown sugar
- 1/3 cup creamy peanut butter
- 2 eggs
- 1 tbsp. vanilla extract
- 1/2 cup heavy cream
- 4 peanut butter cups, cut into small chunks
For the Topping
- 1 1/2 cups semisweet chocolate chips
- 3/4 cup heavy cream
- 8 oz. frozen whipped topping, thawed
- 24 mini peanut butter cups
Instructions
- 1Preheat the oven to 350°F. Place an Oreo cookie in the bottom of each cavity of two lined muffin pans.
- 2Beat the cream cheese, cornstarch, and sugars at medium speed until smooth and creamy.
- 3Add the eggs one at a time until blended, then add the vanilla and heavy cream and continue mixing. Stir in the peanut butter cup chunks.
- 4Using a cookie scoop, distribute the batter evenly into the muffin pans on top of the cookies.
- 5Bake for 18-20 minutes. Cool for 1 hour, then refrigerate for another 2 hours to set (or speed this up in the freezer).
- 6Heat the heavy cream in the microwave for about 2 minutes, just until it starts to bubble. Pour over the chocolate chips, let sit 2 minutes, then whisk vigorously until smooth. Set aside a little for garnish.
- 7Stir the whipped topping into the remaining ganache and refrigerate about 30 minutes.
- 8Pipe the chocolate mousse onto the cheesecakes, drizzle with the reserved ganache, and top each with a mini peanut butter cup.
Storage & Reheating
These freeze beautifully — make a batch, pack them into containers, and pull them out to thaw as needed.
