Peanut Butter Oreo Cheesecake Bites • Kroll's Korner

Table Talk with Tawnie

These Peanut Butter Oreo Cheesecake Bites really are the perfect blend of sweet and salty. (I like to think that Hallie and Annie from The Parent Trap would love these… right?!) They’re super fun to make and great for when you’re wanting to branch out a bit with your dessert menu. I can’t wait to hear what you think of them in the comments below!

Overhead shot of a plate with a small circular cheesecake, topped with a chocolate ganache and half of a mini reeses cup. Two forks are on the top and bottom sides of the cheesecake, each with a bite on the fork.

Ingredient Notes

(For the full recipe, scroll down to the recipe card below)

Plate of oreos surrounded by a bowl of creamy peanut butter, two eggs, a bowl of dark chocolate chips, a small bowl with corn syrup, reese's cups, cream cheese, cornstarch, sour cream, vanilla, butter, and sugar.

For the Crust:

Oreos: This recipe uses 18 regular oreos (with the filling) that will be blitzed to crumbs and then pressed into the cupcake tin to make the oreo bottom of the bites
Melted butter: Melted butter prevents the Oreo crust from falling apart. It moistens every crumb to make the perfect crust. I prefer using unsalted butter here.

For the Cheesecake:

Cream cheese: What gives these bites that classic cheesecake flavor and texture! Make sure to use full-fat cream cheese for the best texture and let it soften to room temperature before using.
Granulated sugar: Adds the right amount of sweetness to the cheesecake filling.
Creamy peanut butter: I like using a brand like Skippy or Jif for this recipe.
Sour cream: Like with the cream cheese, I recommend using full-fat sour cream & letting it soften to room temperature before using. Sour cream helps with the airy, soft texture of these cheesecake bites.
Large eggs: Be sure to also use room temperature eggs. The eggs will blend with the other ingredients much easier when you remove the chill and blend them into the filling when they are at room temperature.
Other ingredients needed: flour (or cornstarch), vanilla extract, pinch of salt

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For the Ganache:

Dark chocolate chips: Always use a nice, quality dark chocolate for ganache, a cheap chocolate will make the ganache grainy.
Salted butter: You’ll melt the butter for the ganache, so there’s no need to let it soften to room temperature beforehand.
Light corn syrup: Helps give the ganache the perfect texture
Vanilla extract: Balances the dark chocolate flavor in the ganache

For Garnish:

Mini peanut butter cups: Cut the peanut butter cups in half to top these mini cheesecake bites. I love using Reese’s brand!
Maldon flaky sea salt: This is optional, but I love the added flavor that a flaky sea salt garnish brings to these cheesecake bites!

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Circular cheesecake cut in half and stacked on one another. Topped with a layer of chocolate and half of a mini reeses.

Step by Step Directions

(For the full recipe, scroll down to the recipe card below)

Make the Oreo cookie base

Blitz the Oreos in a food processor and mix with the melted butter. Press the mixture into the bottoms of 18 paper-lined muffin cups. Bake at 325°F for 5 minutes. Remove from oven and set aside to cool.

Prepare the cheesecake filling

Beat the cream cheese for 2-3 minutes in a stand mixer fitted with the paddle attachment, scrape down the sides of the bowl as needed. Add the remaining cheesecake ingredients and mix again. Be very careful to not over-mix!

Bake & chill the cheesecake filling

Add the cheesecake filling to the cupcake tin over the pre-baked Oreo crust. Bake for ~16-18 minutes or until they have a slight jiggle in the center. Remove from the oven and cool completely, then refrigerate for 4 hours at least, or overnight.

Make the dark chocolate ganache

Add the chocolate chips, butter, and corn syrup in a microwave-safe bowl and melt in intervals (I like to do 30-second increments) so it melts evenly, stirring in between. Then, stir in vanilla. Spoon the ganache on top of the chilled cheesecake bites.

Add toppings and enjoy!

Top with a mini Reeses candy cut in half. Chill again until the ganache is set. If desired, sprinkle with flaky sea salt. Enjoy!!

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Expert Tips

Grease the pan or use cupcake liners: If you’re using a regular cupcake tin, grease the cups with non stick spray or use cupcake liners before adding the crust and filling. This helps make the cheesecake bites easier to remove from the pan. If you’re using a mini cheesecake pan with removable bottoms, spray the cups with non stick spray.
Room temperature is always key: Always make sure the eggs, cream cheese, and sour cream are at room temperature. They blend better with less lumps when they are at room temperature.
Careful not to over beat: Make sure you do not over beat the cheesecake filling. Over mixing can cause the cheesecakes to collapse and leave cracks on the tops.
Add the eggs in one at a time. You don’t want to over beat the filling and adding in eggs one at a time, just until combined helps. Over beating will lead to cracks. We want to mix the filling enough, but not too much.
Strain the cheesecake batter. An optional step to ensure super smooth, silky non-clumpy cheesecake is to run the batter through a fine mesh strainer before pouring on to the crusts. Usually, a few tiny clumps of cheesecake are OK and will melt as the cheesecake bakes. It’s the large, huge clumps you want to look out for!
Chill the cheesecake thoroughly: Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set properly. This ensures a firm and creamy texture.
Add the ganache once the cheesecake cools completely: Don’t rush adding the ganache. The cheesecake needs to be cooled off completely for the ganache to be set up properly.

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One full circle shaped mini cheesecake plus two halves. Topped with chocolate, half reeses cup, and flaky sea salt.

Storage / Freezing

Store in the fridge in an airtight container for up to 4 days.
Freeze for up to 3 months.
Note: The chocolate ganache may crack when frozen, so if you want to avoid that, freeze the bites before adding the ganache. Then when you’re ready to serve them, let the cheesecake bites that in the refrigerator overnight, then add the ganache topping.

Plates with peanut butter cheesecake bites. Surrounded by peanut butter cups, chocolate chips, and crushed oreos.

FAQs

Can I freeze these Peanut Butter Oreo Cheesecake Bites?

Yes, but I would not freeze them with the ganache. The chocolate will crack when frozen. Once you are ready to serve them, thaw the cheesecake bites in the refrigerator overnight, then once thawed, complete them with the ganache topping.

How long can I store the cheesecake bites in the freezer?

Freeze for up to 3 months properly stored in an airtight container.

What makes the cheesecake sink?

If you overmix the batter, extra air can be whipped into it causing the cheesecake to sink after removing it from the oven. To prevent this, mix each ingredient on low and just until each ingredient is combined.

How do I know when the cheesecake bites are done?

If the center of the bites jiggle, but they look set, they are done. 16-18 minutes for these bites should be plenty of time.

How long do I need to chill these Peanut Butter Mini Cheesecake Bites?

I recommend a minimum of 4 hours, or overnight for best results.

Can I use a regular muffin/cupcake tin?

Absolutely! Just make sure to use cupcake liners or spray each cup with non-stick spray before adding the crust and filling. This recipe makes 18 mini bites, so you only need to spray or fill 18 cups with liners.