Ingredients
Scale
- 1 ½ cups (165 g) chocolate graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 16 ounces (454 g) cream cheese, room temperature
- ½ cup (99 g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (135 g) creamy peanut butter
- 1 teaspoon vanilla extract
- ½ cup (85 g) semi-sweet chocolate chips
- 3 tablespoons peanut butter
- 2 tablespoons coconut oil
Instructions
- Preheat oven and prepare cupcake pan with liners.
- Mix chocolate graham cracker crumbs, 2 tablespoons sugar, and melted butter until combined; press into cupcake liners to form crust.
- Beat cream cheese until smooth and creamy.
- Add ½ cup sugar and beat until combined.
- Add eggs one at a time, mixing after each addition.
- Mix in ½ cup peanut butter and 1 teaspoon vanilla extract until smooth.
- Pour filling over crusts in cupcake liners.
- Bake for 17 minutes or until edges are set and center slightly jiggles.
- Melt chocolate chips, 3 tablespoons peanut butter, and coconut oil together; drizzle over cooled cheesecakes.
- Refrigerate cheesecakes until set before serving.
Notes
Bring all ingredients to room temperature to ensure a smooth, lump-free filling. This recipe yields 18 standard cupcake-sized cheesecakes. Store in a sealed container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 18
- Sodium: 220
- Fat: 24
- Saturated Fat: 10
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 7
- Cholesterol: 70