The Blogger NetworkAdvertise with us Report this ad

Mini Buckeye Cheesecakes

Mini Buckeye Cheesecakes | snappygourmet.com

Today’s recipe is for these cute Mini Buckeye Cheesecakes which have a chocolate crust, creamy peanut butter cheese cake filling, rich chocolate ganache topping, and chopped peanuts on top. Yummy! Nothing like mini chocolate and peanut butter cheesecakes to put a smile on someone’s face!  After I posted my Go Blue-tini for the first University Michgan football game last week, I got a lot of complaints from Ohio State fans. Ok not really; I’m exaggerating. But I did have a lot of people ask about food ideas for other schools and universities. Most of you are probably familiar with buckeyes (as in…the peanut butter balls covered in chocolate), so I thought I’d put a fun twist on this classic candy.  I also just announced my Fall Giveaway so be sure to ENTER if you haven’t already!

If you still have no idea what “buckeye candy” is check out this recipe for the candy. They look like the dried nuts  from the Buckeye tree which happens to be the state tree of Ohio. There are LOTS of recipes for buckeye candy out on the internet so I thought I’d put a different twist on them and make them into mini cheesecakes instead of giving you the same recipe you can find all over the place.  These Mini Buckeye Cheesecakes are perfect for your next football party whether you’re an Ohio State fan or not! If you’re NOT an Ohio State fan, I would not be offended if you want to change the name of these to Mini Chocolate & Peanut Butter Cheesecakes.  These cheesecakes store well in the fridge and or actually better the next day or a few days later.  Since I’m a MICHIGAN fan, I think next time, I may consider dying these cheesecakes maize and blue…  Just kidding!

To start off with, you need to crumble up some chocolate graham crackers or you can use regular grahame crackers or any kind of chocolate wafer type cookie.  Oreo crumbs would be great too!  You can crumble them by hand, in a bag, or the quickest and best way in my opinion is a food processor.  Just process for a few seconds and you’ll have crumbs!

Mini Buckeye Cheesecakes | snappygourmet.com

Your cracker or cookie of choice should be finely chopped into crumbs.  Add your melted butter or margarine, and mix together until the crumbs are moist and start sticking together a little.  You can add a little sugar to the mix if you like a “sweeter” crust but these cheesecakes were sweet enough for me.

Mini Buckeye Cheesecakes | snappygourmet.comPress the crumbs onto the bottoms of 12 cupcake liners in a cupcake pan and set aside.

Mini Buckeye Cheesecakes | snappygourmet.comMake your cheesecake filling by mixing together your cream cheese, peanut butter, sugar, flour, vanilla, and eggs.  I like to use Philadelphia cream cheese.  Make sure your cream cheese is softened to room temperature otherwise your filling will be lumpy.  Or if your microwave has a “soften” feature you can give that a try if you forgot to take your cream cheese out like I always seem to do!  Spoon the cheesecake filling on top of the crust.  I like to use an ice cream scoop for the “spooning”.  The cheesecakes don’t “rise” much so don’t worry if you’re close to the top.

Mini Buckeye Cheesecakes | snappygourmet.comBake them in the oven until they’re set but still a little soft then cool completely.  Don’t worry if they “crack” on top since you’re going to cover it up.  Microwave your chocolate chips and cream and mix until smooth then spoon on top of the cooled cheesecakes.  This makes a rather thick layer of chocolate ganache for the top so if you want a thinner top, cut the chocolate chips and cream in half.

Mini Buckeye Cheesecakes | snappygourmet.com

I sprinkled some chopped peanuts on top which is optional.  If you do decide to add the chopped nuts make sure to do it while the chocolate is still warm.  Refrigerate the cheesecakes for a few hours.

And a few hours later you have cute Mini Buckeye Cheesecakes!  Nothing much better than chocolate and peanut butter!  Yum!  Although these cheesecakes will be chilled after a few hours in the fridge, they are best the next day or even a few days later.  Take the paper wrappers off while the cheesecakes are still cold then let them sit for a few minutes before serving.  If you turn the cheesecakes sideways, they kind of look like a buckeye nut.  Ok it’s a stretch, but hope you enjoy!

I’m just a poor blogger and all I ask for is a little love to keep me going. :) So please don’t forget to ENTER my current giveaways for some great prizes! If you like this recipe, please follow me on FACEBOOK or TWITTER. You can also sign-up to receive my recipes and posts by EMAIL or RSS. Thanks for visiting Snappy Gourmet!

Mini Buckeye Cheesecakes
5.0 from 4 reviews
Print
Recipe type: dessert
Author:
Prep time:
Cook time:
Total time:
Serves: 12
Mini chocolate and peanut butter cheesecakes that are a snap to make but look like you've spent hours!
Ingredients
  • 1 cup finely crushed chocolate graham crackers (or cookies)
  • 3 tablespoons unsalted butter or margarine, melted
  • 2 (8oz.) packages cream cheese, softened
  • ½ cup peanut butter
  • ⅔ cup granulated sugar
  • 1 tablespoon flour
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 (12oz.) bag semi-sweet chocolate chips
  • ½ cup heavy cream
  • ¼ cup finely crushed peanuts (optional)
Instructions
  1. Preheat oven to 350 degrees F. Line a cupcake pan with 12 paper liners.
  2. In a small mixing bowl, mix together the graham cracker (or cookie) crumbs and butter. Press crumbs onto the bottom of the cupcake liners.
  3. In a large mixing bowl, mix together cream cheese, peanut butter, sugar, flour, and vanilla with an electric mixer on medium speed until well combined. Beat in eggs until well combined.
  4. Spoon cheesecake filling onto tops of crusts. Bake at 350 degrees F for 18-22 minutes or until set on top but still soft. Remove from oven and cool completely.
  5. Place chocolate chips and cream in small microwave safe bowl in microwave on high in 30 second intervals, stirring after each interval, until smooth. Spoon the chocolate on top of each cheesecake. Sprinkle nuts on top if desired.
  6. Refrigerate cheesecakes for at least 3 hours or overnight. Store cheesecakes in refrigerator.
Notes
SNAPPY TIPS: Make sure your cream cheese is softened to room temperature; otherwise the mixture will be lumpy. Refrigerate overnight if you can for best results. Take the paper wrappers off while the cheesecakes are still cold then let them sit for a few minutes before serving. SNAPPY SUBSTITUTIONS: I used chocolate graham crackers but you could use any kind of dry chocolate cookie or graham crackers. Instead of semi-sweet chocolate chips you could substitute any kind of chocolate chips. (For more recipes visit Snappy Gourmet at http://www.snappygourmet.com to sign up for an email/RSS subscription or visit Snappy Gourmet on Facebook or Twitter)

 

Comments

  1. 1

    I think I might be able to live off of these, they look so good! Buckeyes are my favorite treat at Christmas time!

    • 2
      snappygourmet says:

      I love Buckeyes at Christmas! Although I call them chocolate covered peanut butter balls since I’m a Michigan fan and we really don’t like “buckeyes”. :)

  2. 3

    Great photos! It caught my eye on Facebook and on Foodgawker. What kind of camera are you using….YUM!

    • 4
      snappygourmet says:

      Kristina, I have a Canon 60D. I really have no idea what I’m doing. Some days I’m luckier than others with the pictures. Depends on how the sun is feeling any given day. :)

  3. 5

    Truly delighting cheesecakes, I love the look of it.

  4. 6

    I am TOTALLY making these this weekend. BONUS: Eric won’t be here! All to myself! Well, I guess there’s the kids…..

  5. 7
    Kelli Reppert says:

    I think I just fell in love. I have to try these this weekend.

  6. 8

    We are doing a bake sale at church this fall. Oh my gosh these will sell like crazzzzy. Please note all of the monies will go to the church.
    Thanks for a great recipe.
    Nancy

    • 9
      snappygourmet says:

      Nancy,hope your church has a very successful bake sale! One of my faves for bakes sales is M&M cookies! So simple and kids love them!

  7. 10

    Although I may possibly be the only person in the world who thinks the best way to ruin something chocolate is to pair it with peanut butter (clearly not a fan of the PB)…my friends and family are fanatics over the combination! Can’t wait to make this for them-they thank you in advance!!!

    • 11
      snappygourmet says:

      Kerri, how could you not like chocolate and peanut butter??? :) Just kidding! You could probably use any kind of “nut” butter if that’s better or leave it out all together for plain cheesecake. Or you could try chocolate and peanut butter together again. :)

  8. 12

    I love the look of this & cannot wait to try it. I was all ready to make it tomorrow morning for tomorrow night but am afraid about that not being enough time for the ultimate taste – so I’ll hold off until next time my grandmother comes to visit!!

    • 13
      snappygourmet says:

      Hi Rachel! That’s probably enough time. They’re ok after a few hours as long as they’re completely chilled. Yes, they’re better the next day, but they’re still good. It’s chocolate and peanut butter, how could you go wrong?? :) Hope you enjoy!

  9. 14

    i saw these on foodgawker and i almost didn’t click on it since i’m a U of M student. but they looked sooo good that i had to.

  10. 15

    These look delish!! I can’t WAIT to try them. <3

  11. 16

    Yum! How delicious. I love the way you decorate the top. So inviting.

  12. 17

    I made these for my boyfriend for Valentine’s Day, and they were fabulous! They tasted just like Buckeyes! From one Michigan fan to another, thank you, and GO BLUE!!! :)

  13. 18

    These sound so good can’t wait to try them Ty for sharing

  14. 19

    I just finished making these adorable cheesecakes! I made 24 minis and eight normal muffin sized. We love the chocolate/peanut butter combination in my family, and thought these were absolutely delicious! Thank you for sharing!

  15. 20
    Rachel says:

    Can I freeze these a wk in advance with the ganache ?

  16. 22
    Jan Beckwith says:

    My husband was born in Michigan over fifty years ago and in spite of having lived the last thirty one years as my husband down here in the Tar Heel state, he remains a true Michigander!!! I know he will love these yummy sounding mini cheesecakes!!! Thanks for posting!!!

  17. 23

    I love chocolate and peanut butter together. These little cheesecakes sounds absolutely perfect!

  18. 25

    These cheesecakes are splendid. I love buckeye anything. Just so yummy. I love how they are individual portions and the chocolate topping looks seriously addictive.

  19. 27
    Kelly sykeny says:

    So easy and so YUMMY!!!! Thank you. They will be on my Thanksgiving dessert table and GO BUCKS!!!!

  20. 29

    I found this post on Pinterest and thought I would try it out! I made them for Thanksgiving last week and let me tell you, they were a HUGE hit! Thanks for the recipe! PS I also love your blog! The idea of making gourmet tasting food but quick and inexpensive is just my cup of tea! Thanks again!

Speak Your Mind

*

Rate this recipe: