The University of Saskatchewan’s main campus is situated on Treaty 6 Territory and the Homeland of the Métis.

Mini chocolate-peanut butter cheesecake

By in Sheaf Eats

Recipe from Oh My Goodness Chocolate Desserts

Prep time: 30 min

Cook time: 30 min

Yield: 12

Ingredients for crust:

1 cup chocolate graham crackers, crushed

4 tbsp. unsalted butter, melted

1 tbsp. granulated sugar

Ingredients for filling:

16 oz. cream cheese, softened

½ cup peanut butter

⅔ cup powdered sugar

1 tsp. vanilla

2 eggs

Ingredients for topping:

12 oz. semi-sweet chocolate, chopped

½ cup heavy cream

¼ cup peanuts, chopped and toasted


Begin by preheating the oven to 325 degrees Fahrenheit and lining a cupcake pan with paper liners. Mix the graham crackers, sugar and melted butter together in a bowl, and then divide the crumbs into the cupcake liners, pressing them down as you do. Bake for about 10 minutes, then remove and set aside.

In a different mixing bowl, beat the cream cheese, peanut butter, powdered sugar and vanilla on medium speed until softened, and then add in eggs one at a time until the mixture is creamy, without overmixing. Scoop the filling over the crusts, and then bake at 325 degrees Fahrenheit for roughly 20 minutes, checking to see if the cheesecakes are completely baked.

Let the cheesecakes completely cool after baking before melting the chocolate and stirring in the heavy cream. Finish by dividing the chocolate ganache equally over the cheesecakes before sprinkling the chopped, toasted peanuts on top. Refrigerate before serving.

Kimia Bayattork

Graphic: Jaymie Stachyruk / Graphics Editor


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