Peanut Butter Cheesecake Cups

I asked my husband if the peanut butter flavor was TOO light in these but we agreed that if it were stronger, it would quickly overpower. With this amount, you can taste it but easily eat the cup and kind of wish you had more.

For perfect cheesecake, everything has to be room temperature. Some people can remember to take things out ahead, I just grab everything and nuke it on low power. Except the egg. That I warm up in hot tap water for a few minutes.

Peanut Butter Cheesecake Cups


  • 1 8-ounce block cream cheese (preferably full fat (Philadelphia has been the most reliable but I’ve used lots of other brands.)
  • ¼ cup maple syrup (or honey or sugar)
  • ¼ cup creamy peanut butter
  • 1 egg, beaten
  • 2 tablespoons sour cream
  • 2 tablespoons heavy cream
  • ½ teaspoon vanilla extract


  1. When you’re ready to cook, preheat the oven to 300 degrees.
  2. Set two cups of water to heat in the microwave on high for 2 minutes.
  3. Cut the cream cheese up into chunks in a bowl.
  4. Pour the maple syrup over the cream cheese.
  5. Microwave on medium power for one to two minutes, until it stirs easily with a wire whisk.
  6. Whisk together gently, side to side until everything is incorporated without any lumps.
  7. Stir in the room temp peanut butter, sour cream, and heavy cream.
  8. In a separate bowl, whisk the egg then incorporate into the cream cheese mixture.
  9. Stir in the vanilla extract.
  10. Divide the filling between four ramekins.
  11. Place the ramekins in a square tin or glass dish.
  12. Pour the water into the tin, around the ramekins.
  13. Carefully place in the oven.
  14. Bake for 30 minutes.
  15. Turn the oven off and set the timer for another 30 minutes.
  16. At the end of the hour, remove the tin from the oven.
  17. Use tongs to place the ramekins onto a towel. Alternatively, use a turkey baster to remove the water from the tin without taking the ramekins out.
  18. Allow to cool for 30 to 60 minutes then refrigerate for at least 3 hours.
  19. To make the chocolate ganache topping, place 1/3 cup of chocolate chips in a measuring cup.
  20. Pour just enough cream over the chocolate chips to bring it level with the top of the chocolate chips.
  21. Microwave on 50% power for 1 minute.
  22. Stir gently with a small whisk or fork until it comes together, this can take a few minutes.
  23. Divide over the chilled peanut butter cheesecakes, shake and turn to smooth to the edges.
  24. Enjoy!