Peanut Butter Oreo Cheesecake Bites
My Peanut Butter Oreo Cheesecake Bites are a perfect bite-sized indulgent treat. Made with an oreo cookie crust, a smooth, velvety, peanut butter cheesecake center, and a dark chocolate ganache. Top them off with a mini Reese’s peanut butter cup and flaky sea salt for an irresistible mix of sweet and salty.
Servings 18 mini bites
Calories 330kcal
Equipment
- Mini Cheesecake Pan (or regular cupcake tin)
Ingredients
Crust:
- 18 oreos with the filling
- 4 tbsp. melted butter unsalted
Cheesecake:
- 16 oz. cream cheese softened to room temp
- ½ cup granulated sugar
- ½ cup creamy peanut butter I use Skippy or Jif
- ⅓ cup full-fat sour cream room temp
- 1 Tbsp. flour or cornstarch
- 1 tsp. vanilla extract
- pinch of salt
- 2 eggs at room temperature
Ganache:
- 1 cup dark chocolate chips
- ¼ cup salted butter
- 1 Tbsp. light corn syrup
- ½ tsp. vanilla
Garnish:
- mini peanut butter cups cut in half for garnish
- maldon flaky sea salt optional
Instructions
- Note: Before you begin, make sure the cream cheese, sour cream, and eggs are at room temperature.
- Preheat the oven to 325°F and line 2 cupcake tins with liners or spray a mini cheesecake pan with nonstick spray. (This recipe makes 18 cheesecake bites so you only need to line 18 cups.)
- Blitz the Oreos in a food processor until you have fine crumbs.18 oreos
- Add in the butter and blend again until the Oreo crumbs are moistened.4 tbsp. melted butter
- 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.
- Bake for 5 minutes. Remove from oven and set aside to cool.
- 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.16 oz. cream cheese
- Add the sugar, peanut butter, sour cream, flour (or cornstarch), vanilla, and salt and mix again.½ cup granulated sugar, ½ cup creamy peanut butter, ⅓ cup full-fat sour cream, 1 Tbsp. flour or cornstarch, 1 tsp. vanilla extract, pinch of salt
- Add the eggs 1 at a time on low speed, mixing just until the yolk disappears. Do not over-mix.2 eggs
- Fill each cupcake tin with the filling over the prebaked Oreo crust.
- Bake for ~16-18 minutes or until they have a slight jiggle in the center.
- Remove from the oven and cool completely. Refrigerate for 4 hours at least, or overnight.
- Make the ganache: add the chocolate chips, butter, and corn syrup in a microwave-safe bowl and melt in intervals so it melts evenly, stirring in between I like to do 30 second increments. Then, stir in vanilla.1 cup dark chocolate chips, ¼ cup salted butter, 1 Tbsp. light corn syrup, ½ tsp. vanilla
- Spoon ganache on top of the chilled cheesecakes.
- Top with a mini reeses candy that’s cut in half.mini peanut butter cups
- Chill again until the ganache is set, sprinkle with flaky sea salt if using, then enjoy!maldon flaky sea salt
Video
Notes
Store in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
Serving: 1mini bite | Calories: 330kcal | Carbohydrates: 24g | Protein: 5g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 217mg | Potassium: 180mg | Fiber: 1g | Sugar: 16g | Vitamin A: 553IU | Vitamin C: 0.1mg | Calcium: 70mg | Iron: 2mg