No-Bake Chocolate Peanut Butter Mini Cheesecake Recipe

Indulge your cravings for the ultimate dessert duo—peanut butter and chocolate—with these No-Bake Chocolate Peanut Butter Mini Cheesecakes. Featuring a buttery graham cracker base, a silky chocolate cheesecake layer, and a lush peanut butter topping, these bite-sized cheesecakes are the perfect make-ahead treat.

Each one is finished with glossy chocolate ganache, crunchy peanuts, and mini chocolate chips for a dessert that’s rich, creamy, and delightfully fun to eat—no oven or water bath required. Whether you’re hosting a party or looking for a personal indulgence, these mini cheesecakes deliver the classic Reese’s experience in every creamy bite.

Ingredients Checklist

For the Crust

• 1 cup (about 120 g) graham cracker crumbs (or use chocolate cookie crumbs for an even richer base)

• 4 tablespoons (60 g) unsalted butter, melted

• Pinch of salt (enhances flavor)

For the Chocolate Cheesecake Layer

• 10 ounces (280 g) semi-sweet chocolate, chopped (use high quality for best flavor)

• 1.5 cups (360 ml) heavy cream, at room temperature, divided

• 12 ounces (340 g) full-fat cream cheese, softened

• 1/2 cup (60 g) powdered sugar

• 1/2 teaspoon vanilla extract

For the Peanut Butter Cheesecake Layer

• 4 ounces (115 g) full-fat cream cheese, softened

• 1/2 cup (60 g) powdered sugar

• 2/3 cup (160 g) creamy peanut butter (use a processed, “no-stir” style for stability)

• 2/3 cup (160 ml) heavy cream

• 1/2 teaspoon vanilla extract

For the Chocolate Ganache

• 6 ounces (170 g) semi-sweet chocolate, chopped

• 6 tablespoons (90 ml) heavy cream, at room temperature

• 1/4 teaspoon neutral oil (canola or coconut; ensures a shiny, soft ganache)

For Topping

• Mini chocolate chips

• Chopped roasted peanuts

• Peanut butter cups or chocolate curls (optional)

Equipment Needed

• 12-cup standard muffin tin (or mini cheesecake pan)

• Large paper or foil muffin liners (for easy release and best presentation)

• Mixing bowls (for crust and fillings)

• Microwave-safe bowls (for melting chocolate)

• Electric hand mixer or stand mixer (for smooth, fluffy filling)

• Rubber spatula

• Small offset spatula or spoon (for spreading layers)

• Piping bag or zip-top bag (optional, for neater layers)

• Refrigerator and freezer space

Step-by-Step Instructions

1. Prepare the Crust

• Line each cup of your muffin tin with a paper or foil liner.

• In a bowl, combine graham cracker crumbs, melted butter, and a pinch of salt until evenly moistened.

• Divide the crumb mixture evenly among the liners (about 1 heaping tablespoon each). Press firmly with the bottom of a shot glass or spoon to form a tight, even crust.

• Chill the pan in the refrigerator while you prepare the cheesecake layers.

2. Make the Chocolate Cheesecake Layer

• In a microwave-safe bowl, melt 10 oz of chopped chocolate with 1/2 cup heavy cream in 20-second bursts, stirring until smooth. Let cool to room temperature.

• In a large mixing bowl, beat 12 oz cream cheese and 1/2 cup powdered sugar until creamy and lump-free.

• Mix in 1/2 teaspoon vanilla extract.

• Pour in the cooled chocolate mixture and blend until smooth.

• In a separate bowl, whip the remaining 1 cup heavy cream to stiff peaks. Gently fold it into the chocolate mixture in two batches until just combined.

• Spoon or pipe the chocolate cheesecake mixture over the crusts, filling each liner halfway. Smooth the tops.

• Freeze for 20 minutes to set the chocolate layer slightly (this helps keep the peanut butter layer distinct).

3. Make the Peanut Butter Cheesecake Layer

• In a medium bowl, beat 4 oz cream cheese and 1/2 cup powdered sugar until smooth.

• Add peanut butter and vanilla extract; mix until well incorporated.

• In a separate bowl, whip 2/3 cup heavy cream to stiff peaks.

• Gently fold the whipped cream into the peanut butter mixture until light and fluffy.

• Spoon or pipe this layer over the chocolate cheesecake, filling the cups almost to the top. Smooth the tops.

• Refrigerate the pan for at least 4 hours, or overnight, for the mini cheesecakes to fully set.

4. Prepare the Chocolate Ganache

• Place 6 oz chopped chocolate in a bowl.

• Heat 6 tbsp heavy cream until just steaming; pour over the chocolate.

• Let sit for 2 minutes, then stir until smooth. Add 1/4 tsp oil and mix for extra shine and softness.

• Cool to room temperature, then spread or drizzle over each mini cheesecake.

5. Garnish and Serve

• Top each cheesecake with mini chocolate chips, chopped peanuts, or a wedge of peanut butter cup.

• For an extra professional look, pipe a swirl of whipped cream or a peanut butter drizzle over the ganache.

• Chill until ready to serve. Gently peel off the liners before plating.

Tips for Perfect Results

• Use full-fat, brick-style cream cheese for best texture; avoid whipped or spreadable varieties.

• Make sure all dairy is at room temperature for a smooth, lump-free filling.

• To avoid runny layers, whip the cream to stiff peaks and fold gently.

• Freeze each layer briefly before adding the next for neat, defined layers.

• For a gluten-free version, use gluten-free cookies in the crust.

• For a nut-free option, replace peanut butter with sunflower seed butter and omit peanut garnish.

Serving Suggestions

• Serve straight from the fridge for the creamiest texture and best definition.

• Add a scoop of vanilla ice cream and a sprinkle of chopped chocolate for a plated dessert.

• Create a mini dessert bar with a tray of assorted toppings: crushed pretzels, toffee bits, or fresh raspberries.

Final Thoughts

No-Bake Chocolate Peanut Butter Mini Cheesecakes are a guaranteed crowd-pleaser—rich, creamy, and layered with the classic flavors everyone loves. Easy to prep ahead, they’re perfect for parties, celebrations, or anytime you crave an indulgent, no-oven treat. With endless options for toppings, customizations, and storage, this recipe is destined to become a go-to favorite. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months—if they last that long!