Peanut Butter Oreo Cheesecake

Our delicious peanut butter Oreo cheesecakes are baked in a cupcake tin to bite-sized perfection! This irresistible dessert features a buttery and chocolatey Oreo cookie crust and a rich and decadent peanut butter cheesecake filling. Perfect for any occasion or simply as a treat to satisfy your sweet tooth, these peanut butter Oreo cheesecake bites are easy to make and even easier to eat!

If you’re in the mood to bake, try this simple lemon snack cake for dessert tonight. Want something even easier? How about Peanut Butter Ice Cream, chocolate chip cake mix cookies or these marshmallow chocolate cookies!

What You’ll Love About These

• Irresistible Oreo Crust: The crust is made from Oreo cookies and makes a delicious, chocolatey base for the creamy cheesecake filling.
• Creamy Peanut Butter Filling: Salty peanut butter adds a delightful nutty flavor and a smooth texture to each bite. It’s a lovely diversion from traditional cheesecake filling.
• Bite-Sized Perfection: These mini cheesecakes are individually portioned, making them convenient for serving.
• Easy to Make: With simple ingredients and straightforward instructions, these mini cheesecakes can be whipped up in no time, even if you’re a beginner in the kitchen.
• Versatile: You can easily customize these mini cheesecakes by adding toppings like whipped cream, chocolate sauce, or a sprinkle of crushed Oreos for extra decadence.

Ingredients for 2-Bite Peanut Butter Oreo Cheesecakes

• Oreo crumbs: You can use any other cookie crumbs or even graham cracker crumbs as a substitute.
• Butter: Margarine or coconut oil can be used as alternatives for butter.
• Cream cheese: You can try using dairy-free cream cheese or Greek yogurt for a lighter option.
• Granulated sugar: If you prefer, you can use brown sugar or a sugar substitute like stevia.
• Eggs: For a vegan version, you can use a flaxseed or chia seed egg substitute.
• Creamy peanut butter: Feel free to use crunchy peanut butter or almond butter as an alternative. Keep in mind, natural peanut butter won’t work in this recipe.
• Almond extract: Vanilla extract can be used as a substitute for almond extract, or you can omit it altogether.

How to Make Mini Peanut Butter Oreo Cheesecakes

STEP ONE: Preheat the oven and prep the pan. Preheat the oven to 325°F. Line 1 muffin pan with cupcake liners.

STEP TWO: Make the crust. In a mixing bowl, combine the Oreo crumbs and melted butter. Divide the Oreo mixture evenly into the muffin tin cups. Press the mixture firmly to make the crust.

STEP THREE: Blend the cheesecake ingredients. In a bowl of a stand mixer combine cream cheese and sugar, and beat for 2 minutes. Add eggs, peanut butter, and almond extract until smooth and fluffy. Divide the cheesecake mixture on top of the oreo crust in the muffin tin.

STEP FOUR: Bake. Bake for 20-25  minutes or until the cheesecakes begin to brown. Let the cheesecakes cool.

STEP FIVE: Serve. Serve the cheesecakes with a sprinkle of crushed Oreos on top.

Recipe Variations

This recipe is absolutely delicious. Truly, you don’t need to change a thing. But it can be adjusted to accommodate different flavors. Here are a few things you can try:

Replace the crust – Instead of chocolate Oreo crumbs, you can use Golden Oreos or graham crumbs in an equal amount.

Chocolate Peanut Butter Swirl – Reserve a small amount of the cheesecake batter in a small bowl. Melt a handful of chocolate chips in the microwave, then mix the melted chocolate into the reserved batter. Drop the chocolate batter into the cupcake tins and swirl it gently into the peanut butter batter with a toothpick. Bake as directed.

Salted Caramel Drizzle – Once the cheesecakes are baked and cooled, drizzle generously with caramel sauce, the add a sprinkle of sea salt to enhance the flavor.

Chocolate Dipped – After your cheesecakes are baked and fully cooled, remove them from their liners. Melt some chocolate chips in a small bowl, then carefully dip the bottom half of each cheesecake into the melted chocolate. Allow them to set up on a parchment-lined baking sheet in the fridge. Serve them with a drizzle of chocolate sauce on top.

Nutty Crunch Topping – Just before baking, sprinkle a handful of chopped nuts on top. Try peanuts, almonds, or pecans. Once baked, serve with a dollop of whipped cream.

Notes and Recipe Tips

• If you don’t have a food processor, you can buy chocolate graham crumbs or even Oreo crumbs already crushed for you at most grocery stores.
• Make sure the cream cheese and eggs are at room temperature when you begin. This helps the batter to be smooth and lump-free.
• When creating the crust, firmly press the Oreo mixture into the muffin tin cups. You can use your fingers or a small round glass. Just make sure to push it down firmly.
• When you add the eggs, peanut butter, and almond extract, mix until just combined. If you overmix cheesecake batter, it can become deflated, and your cheesecakes can end up dense and dry.
• Give your cheesecakes time to cool completely before removing them from the muffin tin. This helps them set and prevents them from falling apart.

FAQs

Storage Instructions

If you have any leftovers (which is rare because they’re so delicious), here’s how to store them properly:

In the fridge – Place the leftover mini cheesecakes in an airtight container or cover them tightly with plastic wrap. They can be stored in the refrigerator for up to 3-4 days.

In the freezer – Freezing the leftovers is a great option if you know you can’t finish them in 3-4 days. Just wrap each one tightly in plastic wrap, then seal in an airtight container or Ziploc bag. Freeze for up to 3 months.

Can this recipe be made gluten-free? Dairy-Free?

Absolutely! To make these mini cheesecakes gluten-free, use gluten-free Oreo-style cookies or gluten-free chocolate cookie crumbs for the crust. Make sure that all other ingredients you use are also certified gluten-free to accommodate dietary restrictions.

To make this recipe dairy free, replace the cream cheese with a dairy-free subsitute, and verify there is no dairy in the remaining ingredients.

More Dessert Recipes

• Cheesecake with Chocolate Ganache
• Mini Fruit Tart Recipe
• Gourmet Chocolate Bark
• Vegan Edible Cookie Dough

If you make this recipe or any of my others, we would love to hear your thoughts. You can find us on Facebook and Pinterest!

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