Sometimes it’s hard to choose between peanut butter and Oreos…so why not have both?? You read my mind.
These cupcake sized cheesecakes give you the best of both cheesecake and cupcake world when you sink your teeth in to this New York style peanut butter cheesecake packed with chunks of Peanut Butter Cups on top of a WHOLE Peanut Butter Oreo, then topped with a chocolate mousse, chocolate ganache, and a mini peanut butter cup. You may need to sit down while eating these, just in case your knees decide to give out. Mine did.
This is one of the most popular cheesecake tarts on the menu at Krafty Draft, and typically sells out very quickly when Peanut Butter Cup fans know it’s there.
Peanut Butter Oreo Cheesecake Tarts (makes 24 tarts)
For the Cheesecakes
24 Peanut Butter Oreo Cookies
3 (8 oz.) packages cream cheese, softened
1/4 cup cornstarch
2/3 cups granulated sugar
2/3 cup light brown sugar
1/3 cup creamy peanut butter
1 tablespoon vanilla extract
1/2 cup heavy cream
4 peanut butter cups, cut into small chunks
Preheat oven to 350 degrees. Place Oreo cookies in bottom of two lined muffin pans. Combine cream cheese, cornstarch, and sugar in a medium size mixing bowl or standing mixer. Beat at medium speed with electric mixer for 1-2 minutes, until smooth and creamy. Add eggs, one at a time, until blended. Add vanilla and heavy cream and continue mixing, then stir in Oreo cookie chunks. Using a cookie scoop, distribute batter evenly in muffin pans on top of chocolate cookie dough crust. Return to oven and bake for 18-20 minutes, remove from oven to cool for 1 hour before transferring to refrigerator for another 2 hours to set (you can speed up this process by putting them in the freezer).
For the Topping
1 1/2 cups semisweet chocolate chips
3/4 cup heavy cream
8 oz. frozen whipped topping, thawed
24 mini peanut butter cups
Microwave heavy cream in a microwave safe dish for about 2 minutes, or just until it starts to bubble. Pour hot cream over chocolate chips in a medium size mixing bowl, set for about 2 minutes. Whisk vigorously until chocolate melts completely and is smooth. Set aside a small amount of chocolate for garnish. Add whipped topping to mixing bowl, stir together until completely combined and set in refrigerator for about 30 minutes. Pipe chocolate mousse on top of cheesecakes with cake decorating tip, drizzle with remaining chocolate ganache, top with mini peanut butter cups.
These little guys freeze incredibly well, so you can make them, pack them up in the freezer in containers, then pull them out to thaw as needed!
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