Peanut Butter 'n Chocolate Mini Cheesecakes

READY IN: 40mins
Recipe by DuChick

In my world, there is nothing better than the flavors of pb and chocolate! If you live in the same world, you may agree and want to try this recipe for a delectable kick-your-feet-up dessert. I found this in my KA manual with steps listed as I found them. You may need to adjust the specifics if not a using a Kitchen Aid mixer.

Top Review by Darkhunter

My pb & chocolate lover nephew, thought this was "freaking" delicious. Higher praise will not be found! I also enjoyed this recipe. I did, however, take a different direction. I had purchased some graham cracker pie crusts that I needed to use. I "painted" the cracker crust with chocolate syrup and refrigerated to set it a little. From step 4, followed exactly. Thnx for sharing your delicious recipe, DuChick. Made for My-3-Chefs 2009. 12/4/09 To add a note: Sorry that the photo is not better, Kathy, but I had to, literally, take this from under my nephew's nose to show my variation!

Ingredients Nutrition


  1. Preheat oven to 325*.
  2. Line 12 (2 1/2 inch) muffin cups with paper liners.
  3. Spoon about 1 tablespoon crushed graham crackers into each cup and press with fingers to form crust. Set aside.
  4. Place cream cheese in mixer bowl. Using Speed 4, beat until smooth, about 2 minutes.
  5. Add sugar and vanilla.
  6. Turn to Speed 6 and beat until smooth and fluffy, about 1 minute.
  7. Turn to Speed 2. Gradually add milk, then eggs, one at a time, beating 15 seconds after each addition.
  8. Turn to Speed 4 and beat mixture for 30 seconds.
  9. Transfer HALF of batter to another bowl.
  10. Add peanut butter to mixer bowl.
  11. On Speed 4, beat peanut butter mixture until well blended, about 1 minute.
  12. Divide peanut butter mixture evenly among prepared lined muffin cups.
  13. Return reserved batter to mixer bowl (don't clean bowl or beaters) and add melted chocolate. Turn to Speed 4 and beat until well blended, about 1 minute.
  14. Divide this mixture evenly among half-filled muffin cups, spreading to cover peanut butter batter.
  15. Bake for 20-25 minutes, or until centers are almost set.
  16. Cool completely on wire racks.
  17. Store covered in refrigerator.

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