Double-Layer Mini Cheesecakes

180 12 servings, 1 mini cheesecake (98 g) each
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12 servings, 1 mini cheesecake (98 g) each

Chocolate and peanut butter are together again—this time in these scrumptious Double-Layer Mini Cheesecakes. That's how you serve 12—deliciously!

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What You Need

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Make It

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  • Heat oven to 325ºF.
  • Cut 24 (6x1/2-inch) strips from a piece of 12x6-inch parchment paper. Spray 12 straight-sided muffin cups with cooking spray. Crisscross 2 parchment strips on bottom of each cup.
  • Mix graham crumbs, butter and 2 Tbsp. sugar; press onto bottoms of prepared muffin cups. Bake 10 min.; cool.
  • Meanwhile, beat cream cheese and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour half the batter into separate bowl. Add melted chocolate to batter in one bowl; mix well. Add peanut butter to remaining batter; mix well. Spoon chocolate batter over crusts; smooth tops with the back of spoon. Top with peanut butter batter.
  • Bake 20 to 25 min. or until centres are set. Cool. Refrigerate 2 hours. Run knife around rim of cups to loosen cakes. Use parchment strips to remove cakes from cups. Pipe frosting decoratively onto tops of cakes; sprinkle with nuts.

Size Wise

Savour a serving of this indulgent special-occasion dessert that is perfect for a party. One recipe makes enough for 12 servings.


  • 12 servings, 1 mini cheesecake (98 g) each

Nutritional Information

Serving Size 12 servings, 1 mini cheesecake (98 g) each
Calories 370
% Daily Value
Total fat 25g
Saturated fat 12g
Cholesterol 90mg
Sodium 310mg
Carbohydrate 33g
Dietary fibre 2g
Sugars 26g
Protein 7g
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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