Peanut Butter Oreo Cheesecake Bites

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My Peanut Butter Oreo Cheesecake Bites are a perfect bite-sized indulgent treat.

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Made with an oreo cookie crust, a smooth, velvety, peanut butter cheesecake center, and a dark chocolate ganache.

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Top them off with a mini Reese’s peanut butter cup and flaky sea salt for an irresistible mix of sweet and salty.

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To make, blitz the Oreos in a food processor until you have fine crumbs.

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Add in the butter and blend again until the Oreo crumbs are moistened.

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Press the crumbs into the prepared cupcake tin, ~1 ½ tsp. Press down using a spoon or even a clean lid from a milk container.

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Bake for 5 minutes. Remove from oven and set aside to cool.

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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.

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Add the sugar, peanut butter, sour cream, flour (or cornstarch), vanilla, and salt and mix again.

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Add the eggs 1 at a time on low speed, mixing just until the yolk disappears.

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Fill each cupcake tin with the filling over the prebaked Oreo crust.

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Bake for ~16-18 minutes. Remove from the oven and cool completely. Refrigerate for 4 hours at least, or overnight.

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To make the ganache add the chocolate chips, butter, and corn syrup in a microwave-safe bowl.

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Melt in intervals so it melts evenly, stirring in between I like to do 30 second increments. Then, stir in vanilla.

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Spoon ganache on top of the chilled cheesecakes.

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Top with a mini reeses candy that’s cut in half. Chill again until the ganache is set, sprinkle with flaky sea salt if using, then enjoy!

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For full recipe, instructions, helpful tips and more swipe up or visit blog!

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