Mini Buckeye Cheesecakes, easy chocolate and peanut butter cheesecake recipe. A fun individual dessert great for the holidays, Christmas, or anytime for a delish dessert.
Mini Buckeye Cheesecakes recipe for you today! An oldie but goodie recipe, that’s getting a makeover. I originally posted this recipe years ago and thought it needed a little attention because…ummm…peanut butter cheesecake, yes! These cute little chocolate peanut butter cheesecakes have a simple chocolate graham cracker crust, creamy peanut butter cheesecake filling, rich chocolate ganache topping, and chopped peanuts on top. Delicious!
I’m assuming most people know what a buckeye is but just in case you don’t…
What is a Buckeye?
There are a few different definitions for buckeyes. One being the Ohio State mascot which is not my favorite since I’m a Michigan Wolverine. Also the name of a type of bush/tree and the nut-like seed from it.
A buckeye also refers to the popular peanut butter and chocolate candy. You can check out a recipe for that candy here. Always a holiday and Christmas favorite for many people.
So it’s not uncommon to call some chocolate and peanut butter concoctions “buckeye” and therefore, I made these fun gourmet cheesecakes! A good buckeye dessert is always a good thing when you’re a chocolate and peanut butter fan. You can see my buckeye recipes for the latest other concoctions as well as my chocolate and peanut butter recipes.
I used chocolate graham cracker crumbs for the crust for these fun cheesecakes, BUT you can use Oreos or chocolate cookie crumbs if you’d prefer. An Oreo crust would be a great option!
Mini Buckeye Cheesecake Ingredients
- Chocolate graham cracker (or Oreo cookie crumbs)
- Butter
- Cream cheese
- Peanut butter
- Sugar
- Flour
- Vanilla
- Eggs
- Chocolate chips
- Heavy cream
- Peanuts
How to Make Mini Buckeye Cheesecakes
- Preheat oven to 350 degrees F. Line a cupcake pan with 12 paper liners.
- In a small mixing bowl, mix together the graham cracker (or cookie) crumbs and butter. Press crumbs onto the bottom of the cupcake liners.
- 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.
- 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.
- Place chocolate chips and cream in a small microwave-safe bowl in the 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.
- Refrigerate cheesecakes for at least 3 hours or overnight. Store cheesecakes in the refrigerator.
(Full printable recipe card is at bottom of post.)
Serving Suggestions
- I would suggest serving these cheesecakes at room temperature, but remove the cupcake liner while they’re cold so that they don’t stick as much.
- Top the cheesecakes with a little whipped cream or on the side if you’d like. Chocolate whipped cream would be great too!
- A little fruit on the side such as strawberries, raspberries, and/or blueberries would also be a great serving option.
Quick Tips for Best Results
- Be sure to not over-bake the cheesecakes. They should still be a little soft in the middle and will firm up as they cool.
- If you like your cheesecake crusts a little sweeter, you can add a little granulated sugar with the graham cracker crumbs (or cookies).
- Use full-fat cream cheese and peanut butter for the best results. Make sure they are at room temperature before mixing to prevent lumps in your cheesecake batter.
- Cheesecake needs to be refrigerated for at least a few hours before serving, although overnight is a lot better.
- To crumble the graham crackers, you can crumble them in your hand (not the best results), in a bag with a rolling pin, or the best and quickest way is in a food processor.
- I like to use a scoop for filling the cupcake liners. The cheesecakes don’t rise much so don’t worry if the batter is a bit high.
- There’s quite a bit of chocolate ganache on top of these cheesecakes. You can cut the ganache ingredients in half for a thinner layer. Also, be sure to add the chopped nuts while the chocolate is warm so that the nuts stick to the top.
Mini Buckeye Cheesecakes FAQ
How should I store the cheesecakes?
Be sure to refrigerate the cheesecakes for at least a few hours before serving, then store leftovers in the refrigerator well covered. Also, I’d suggest taking the paper cupcake liners off while the cheesecakes are still cold then let them sit for a few minutes before serving.
Can I freeze the mini peanut butter cheesecakes?
I haven’t tried it but cheesecake generally freezes ok if well wrapped/covered.
How long will the Buckeye Cheesecakes last?
Depending on your ingredients and how well it’s covered, it could last in the fridge for about 5-7 days.
Substitutions?
Instead of chocolate graham crackers, you can use regular graham crackers, Oreo crumbs, chocolate cookie crumbs, or even vanilla wafers. An Oreo crust would be a great option! You can also use your favorite chocolate (chips) or chopped chocolate for the ganache.
Can I use low-fat ingredients?
Full-fat ingredients will result in a richer cheesecake, but you can try low-fat cream cheese and peanut butter.
What else can I add to this recipe?
You could add some chopped chocolate and peanut butter candy on top.
Didn’t turn out, what went wrong?
Generally, problems are from over-baking the cheesecake. If your cheesecakes are cracked on top after baking, don’t worry since you’re going to cover it up with the chocolate ganache.
Can I make these in a mini muffin pan?
Yes, cute little chocolate peanut butter cheesecake bites from a mini muffin pan would be great! You’ll need smaller cupcake liners that fit the pan and will have to reduce the baking time.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – This would be a tough one to make vegan but you can try using vegan ingredients including a cream cheese substitute.
Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure though.
Low-Carb – You can try a sugar substitute and a low carb cookie or nut crumbs for the crust.
Gluten-Free -Try a gluten-free cookie or nuts for the crust instead of graham crackers.
Other Chocolate and Peanut Butter Recipes You May Enjoy
- Chunky Peanut Butter Stuffed Brownies (Snappy Gourmet) – Gourmet brownies full of peanut butter!
- Dark Chocolate & Peanut Butter Cookie Poppers (Snappy Gourmet) – A secret ingredient in these fun cookies.
- Chocolate Peanut Butter Snow Ice Cream (Snappy Gourmet) – Got snow? Make some snow ice cream!
- Chocolate Peanut Butter Cupcakes (Wild Wild Whisk) – Can’t beat chocolate and peanut butter in a cupcake.
Hope you enjoy these fun Mini Buckeye Cheesecakes. Tell me in the comments about how they turned out for you!
You might also like these Buckeye Thumbprint Cookies and these Nutella Cheesecakes!
Mini Buckeye Cheesecakes
Ingredients
- 1 cup finely crushed graham crackers (or chocolate graham crackers or cookies)
- 3 tablespoons unsalted butter melted
- 16 ounces cream cheese (2 - 8 ounce blocks), softened
- 1/2 cup peanut butter
- 2/3 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 2 large eggs
- 12 ounces semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1/4 cup finely crushed peanuts (optional)
Instructions
- Preheat oven to 350 degrees F. Line a cupcake pan with 12 paper liners.
- In a small mixing bowl, mix together the graham cracker (or cookie) crumbs and butter. Press crumbs onto the bottom of the cupcake liners.
- 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.
- 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.
- 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.
- Refrigerate cheesecakes for at least 3 hours or overnight. Store cheesecakes in refrigerator.
Notes
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
This post was originally published in September 2011, but updated in November 2019 with additional information.
Rachel says
Can I freeze these a wk in advance with the ganache ?
Lisa Huff says
I would think so. I’m sure they’ll be fine, just be sure to cover them well or in a good container.
beth says
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!
Mandy says
These sound so good can’t wait to try them Ty for sharing
Ruthie says
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!!! :)
Amy Tong says
Yum! How delicious. I love the way you decorate the top. So inviting.
lori says
These look delish!! I can’t WAIT to try them. <3
Rachael says
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.
cau thang go tai da nang says
I pinned these earlier this week. They look so yummy! We need to live closer so we can eat each others’ goodies! Thanks for sharing
Lisa Huff says
Thanks for pinning! :)
Rachel (teacher-chef) says
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!!
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!
Kerri says
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!!!
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. :)
Nancy says
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
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!
Kelli Reppert says
I think I just fell in love. I have to try these this weekend.
Jennifer says
I am TOTALLY making these this weekend. BONUS: Eric won’t be here! All to myself! Well, I guess there’s the kids…..
Tres Delicious says
Truly delighting cheesecakes, I love the look of it.
Kristina Vanni says
Great photos! It caught my eye on Facebook and on Foodgawker. What kind of camera are you using….YUM!
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. :)
Erin @ Dinners, Dishes and Desserts says
I think I might be able to live off of these, they look so good! Buckeyes are my favorite treat at Christmas time!
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”. :)