WW Chocolate chip peanut butter cheesecakes

WW Chocolate chip peanut butter cheesecakes

Indulgence meets sophistication in this exquisite recipe for Chocolate Chip Peanut Butter Cheesecakes. Perfect for both casual gatherings and elegant affairs, these delectable treats combine the rich creaminess of cheesecake with the irresistible allure of peanut butter and chocolate chips. With a buttery graham cracker crust providing the perfect foundation, each bite is a symphony of flavors and textures.

Crafting the Perfect Crust

Begin by creating the foundation of these miniature delights: the crust. A harmonious blend of graham cracker crumbs, granulated sugar, and melted butter, the crust sets the stage for the luscious layers above. Through careful pressing and molding, each cupcake liner receives its base, promising a delightful crunch with every bite.

Elevating with Cheesecake Mastery

Enter the realm of cheesecake mastery as cream cheese and creamy peanut butter intertwine, creating a velvety canvas for culinary artistry. With each ingredient meticulously measured and mixed, the cheesecake filling emerges as a testament to precision and passion. Sweetened with granulated sugar and imbued with the essence of vanilla extract, this filling transcends the ordinary, offering a glimpse into the realm of extraordinary desserts.

Infusing Joy with Chocolate Chips

No cheesecake is complete without a touch of decadence, and in this recipe, mini chocolate chips play a pivotal role. Interspersed within the creamy folds of the batter, these miniature morsels of cocoa delight add bursts of flavor and visual intrigue, elevating each bite to new heights of culinary bliss.

Baking Brilliance and Cooling Composure

As the cheesecakes gracefully bake in the warmth of the oven, anticipation fills the air. With each passing minute, the aroma of peanut butter and chocolate beckons, promising a sensory experience unlike any other. After achieving a perfect golden hue, the cheesecakes cool with composure, settling into a state of culinary serenity as they await their grand unveiling.

Presentation and Pleasure

Before serving, a final touch of finesse awaits. Whether adorned with additional chocolate chips or presented with minimalist elegance, these cheesecakes captivate both the eye and the palate. Each bite invites exploration, offering a symphony of flavors that dance upon the senses, leaving a lasting impression of culinary excellence.


In the realm of desserts, few creations rival the allure of Chocolate Chip Peanut Butter Cheesecakes. With their harmonious blend of textures and flavors, they stand as a testament to the artistry of culinary craftsmanship. Whether shared among friends or savored in solitary splendor, these decadent delights transcend the ordinary, inviting all who taste them to embark on a journey of indulgence and delight.

WW Chocolate chip peanut butter cheesecakes


  • For the Crust:
    • 1 1/2 cups graham cracker crumbs
    • 1/4 cup granulated sugar
    • 1/3 cup unsalted butter, melted
  • For the Cheesecake Filling:
    • 16 oz (2 packages) cream cheese, softened
    • 2/3 cup creamy peanut butter
    • 2/3 cup granulated sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1/2 cup mini chocolate chips


  1. Preheat the Oven: Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.
  2. Make the Crust:
    • In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.
    • Mix until the crumbs are evenly moistened.
    • Press about 1 tablespoon of the mixture into the bottom of each cupcake liner. Use the back of a spoon to press the crumbs down firmly.
  3. Prepare the Cheesecake Filling:
    • In a large mixing bowl, beat the cream cheese and peanut butter together until smooth and creamy.
    • Add the sugar and beat until well combined.
    • Add the eggs, one at a time, beating well after each addition.
    • Stir in the vanilla extract.
    • Fold in the mini chocolate chips gently.
  4. Fill the Cupcake Liners:
    • Spoon the cheesecake filling evenly into the cupcake liners, filling each about 3/4 full.
  5. Bake:
    • Bake the cheesecakes in the preheated oven for 20-25 minutes, or until the centers are set.
    • Remove from the oven and let them cool in the muffin tin for about 10 minutes.
    • Then transfer the cheesecakes to a wire rack to cool completely.
  6. Chill:
    • Once cooled to room temperature, chill the cheesecakes in the refrigerator for at least 2 hours, or until firm.
  7. Serve:
    • Before serving, you can optionally sprinkle some additional mini chocolate chips on top.