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Peanut Butter Chocolate Cheesecakes

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“Found this recipe online. Makes 12 miniature cheesecakes.”
1hr 50mins
12 mini cheesecakes

Ingredients Nutrition


  1. Preheat oven to 325°F.
  2. Line 12 2-1/2 inch muffin cups with foil bake cups; set aside.
  3. In a small bowl, combine crushed wafers, melted butter, and the 1 tablespoon sugar.
  4. Press into the bottoms of prepared muffin cups.
  5. Place a chocolate kiss, point up, in each cup.
  6. For filling, in a medium bowl beat cream cheese and the 1/3 cup sugar with an electric mixer on medium to high speed until smooth.
  7. Beat in eggs and vanilla just until combined.
  8. Beat in peanut butter until combined.
  9. Carefully spoon about 1/4 cup filling over kiss in each cup, making sure to keep the kiss centered on bottom of cup <cups will be full>.
  10. Bake about 25 minutes or until filling is set.
  11. Cool in pan on wire rack for 30 minutes.
  12. In a small saucepan cook and stir chocolate chips and shortening over low heat until melted.
  13. Remove cheesecakes from foil cups.
  14. Drizzle melted chocolate over cheesecakes.
  15. Chill about 1 hour or until chocolate is set.

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