Peanut Butter Oreo Cheesecake Bites (Print Version)

Creamy peanut butter, rich Oreo crust, chocolate ganache, and a mini peanut butter cup come together in every bite.

# Ingredients:

→ Crust

01 - 18 Oreo cookies with filling
02 - 4 tablespoons unsalted butter, melted

→ Cheesecake

03 - 16 ounces cream cheese, softened to room temperature
04 - 1/2 cup granulated sugar
05 - 1/2 cup creamy peanut butter (such as Skippy or Jif)
06 - 1/3 cup full-fat sour cream, room temperature
07 - 1 tablespoon flour or cornstarch
08 - 1 teaspoon vanilla extract
09 - Pinch of salt
10 - 2 large eggs, room temperature

→ Ganache

11 - 1 cup dark chocolate chips
12 - 1/4 cup salted butter
13 - 1 tablespoon light corn syrup
14 - 1/2 teaspoon vanilla extract

→ Garnish

15 - Mini peanut butter cups, cut in half
16 - Maldon flaky sea salt (optional)

# Steps:

01 - Preheat the oven to 325°F and line 2 cupcake tins with liners or spray a mini cheesecake pan with nonstick spray. Line 18 cups.
02 - Blitz the Oreo cookies in a food processor until fine crumbs form. Add melted butter and blend again until well-combined. Press about 1 1/2 teaspoons of crust mixture into each prepared cup.
03 - Bake the crusts for 5 minutes. Remove from oven and set aside to cool.
04 - Using a stand mixer with a paddle attachment, beat the cream cheese for 2-3 minutes until smooth, scraping the sides as needed. Add sugar, peanut butter, sour cream, flour (or cornstarch), vanilla, and salt. Mix until smooth. Add eggs one at a time on low speed, mixing until just combined. Do not overmix.
05 - Fill each prepared cup with the cheesecake mixture, covering the prebaked crust. Bake for 16-18 minutes, or until the centers have a slight jiggle. Remove from oven and allow to cool completely. Chill in the refrigerator for at least 4 hours or overnight.
06 - Combine chocolate chips, butter, and corn syrup in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until fully melted and smooth. Stir in vanilla extract.
07 - Spoon ganache over the chilled cheesecakes. Top each cheesecake bite with half a mini peanut butter cup. Sprinkle with flaky sea salt if desired. Chill until ganache is set.

# Notes and Tips:

01 - Ensure cream cheese, sour cream, and eggs are at room temperature for a smooth batter.
02 - Cheesecake bites can be stored in the fridge for up to 4 days or frozen for up to 3 months.

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