Yield: 6–8 mini cakes Prep time: 30 minutes Bake time: 35–40 minutes Chill time: 3–4 hours (or overnight) Ingredients 1️⃣ Chocolate Base 120 g (½ cup) unsalted butter, melted 120 g (½ cup) sugar 1 large egg 1 tsp vanilla extract 60 g (½ cup) all-purpose flour 30 g (¼ cup) cocoa powder ¼ tsp salt (You can also use crushed chocolate cookies + butter as a no-bake base.) 2️⃣ Peanut Butter Cheesecake Layer 225 g (8 oz) cream cheese, room temperature 120 g (½ cup) creamy peanut butter 100 g (½ cup) sugar 1 large egg 1 tsp vanilla extract 60 ml (¼ cup) heavy cream or sour cream 3️⃣ Chocolate Ganache Topping 120 g (4 oz) dark chocolate (60–70%) 120 ml (½ cup) heavy cream 4️⃣ Optional Toppings Chopped peanuts Chocolate curls or pieces Mini peanut butter cups Instructions Step 1: Make the Chocolate Base Preheat oven to 170°C / 340°F. In a bowl, whisk melted butter and sugar. Add egg and vanilla, mix well. Sift in flour, cocoa powder, and salt. Mix just until combined. Divide batter into lined muffin tin or mini cake rings. Bake 12–15 minutes until just set. Let cool completely. Step 2: Peanut Butter Cheesecake Layer Beat cream cheese until smooth. Add peanut butter and sugar, mix until creamy. Add egg and vanilla. Mix in cream (do not overbeat). Spoon over cooled chocolate bases. Bake at 160°C / 320°F for 18–22 minutes. Centers should be slightly jiggly. Cool completely, then refrigerate 2–3 hours. Step 3: Chocolate Ganache Heat cream until just steaming (not boiling). Pour over chopped chocolate. Let sit 1 minute, then stir until smooth. Cool slightly, then pour over chilled cheesecakes. Step 4: Decorate & Chill Sprinkle chopped peanuts and chocolate pieces on top. Refrigerate at least 1 hour before serving. Pro Tips (Bakery-Style Results) Use room-temperature ingredients for smooth texture Do not overbake the cheesecake layer Chill overnight for the cleanest slices For extra shine, add 1 tsp butter to the ganache Storage Refrigerator: up to 4 days Freezer (without ganache): up to 1 month
