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Mini Buckeye Cheesecakes

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Mini Buckeye Cheesecakes Recipe - an easy homemade chocolate peanut butter cheesecake | snappygourmet.com

Mini Buckeye Cheesecakes recipe for you today! These cute little chocolate peanut butter cheesecakes 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.

Mini Buckeye Cheesecakes Recipe - an easy chocolate peanut butter cheesecake | snappygourmet.com

If you still have no idea what “buckeye candy” is check out this recipe for the candy. 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.

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 graham 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 Recipe - an easy chocolate peanut butter cheesecake | 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 Recipe - an easy chocolate peanut butter cheesecake | snappygourmet.comPress the crumbs onto the bottoms of 12 cupcake liners in a cupcake pan and set aside.

Mini Buckeye Cheesecakes Recipe - an easy chocolate peanut butter cheesecake | 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 Recipe - an easy chocolate peanut butter cheesecake | 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 Recipe - an easy chocolate peanut butter cheesecake | 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 Buckeye 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 these cute Buckeye Cheesecakes!

 

5 from 5 votes
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Mini Buckeye Cheesecakes

Mini chocolate and peanut butter cheesecakes that are a snap to make but look like you've spent hours!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Yield 12 cheesecakes
Author Snappy Gourmet

Ingredients

  • 1 cup finely crushed chocolate graham crackers (or cookies)
  • 3 tablespoons unsalted butter melted
  • 2 (8 oz.) packages cream cheese, softened
  • 1/2 cup peanut butter
  • 2/3 cup granulated sugar
  • 1 tablespoon flour
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 (12 oz.) bag semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 1/4 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.

Recipe 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.

Other chocolate peanut butter recipes you may enjoy:

Check out these other Snappy Gourmet posts:

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Comments

    • 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”. :)

      Reply

    • 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. :)

      Reply

  6. 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

    Reply

    • 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!

      Reply

  7. 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!!!

    Reply

    • 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. :)

      Reply

  8. 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!!

    Reply

    • 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!

      Reply

  9. 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.

    Reply

  12. 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!!! :)

    Reply

  14. 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!

    Reply

  16. 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!!!

    Reply

  20. 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!

    Reply

  21. I went to Ohio University and always heard about buckeyes – I guess Ohio is the Buckeye State – but I don’t really know what they are either, LOL!! I love these little cheesecakes and would to have one right now in front of me!

    Reply

    • YOu never had a Buckeye in Ohio? :) They’re the little chocolate peanut butter candies. If you like chocolate and peanut butter you must try them! :)

      Reply

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