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Mini Buckeye cheesecakes

Published on April 25, 2014, by in Recipes.


If you are not from the midwest and don’t know what a buckeye is, in terms of food, you are missing out. These are buckeye inspired mini cheesecakes that I made for Brian to take for dessert at a recent guys night dinner he attended. I have to admit that I snagged one, before they went out the door. This recipe is much less sweet thanks to the cheesecake part than a real buckeye. You could probably just call them peanut butter chocolate cheesecakes.


  • 1 cup finely crushed chocolate Teddy Grahams(or other plain chocolate cookie)
  • 3 tablespoons unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1/2 cup peanut butter
  • 2/3 cup granulated sugar
  • 1 tablespoon flour
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/2 bag of chocolate chips of choice
  • 1/4 cup heavy cream
  • 1/4 cup finely chopped peanuts

Pre-heat an oven to 350 degrees. Line a cupcake pan with 12 muffin liners.

In a small mixing bowl, mix together the chocolate crumbs and melted butter.


Press firmly into a thin layer in the bottom of the cupcake line to form a crust.


In a large mixing bowl, mix together cream cheese, peanut butter, sugar, flour, and vanilla. I used my Kitchen Aid on speed 5 or 6 to do this, stopping once to scrape down the sides. Add in 2 eggs, and beat again until well combined.

Spoon the cheesecake filling on top of crusts, until 2/3 full.



At this point, I had left over crust crumbs and batter. I think this recipe could really make 18 moderate sized cheesecakes. That, or I have a smaller than usual muffin tin. At this point, I was out of liners, so I put the remaining ingredients in a pie pan and baked a mini pie with it instead.

Bake for 16-20 minutes or until set on top but still soft. Remove from oven and cool completely.

Once cool, place chocolate chips(I used milk chocolate) and heavy cream in a small microwave safe bowl. Microwave for 15 seconds at time, stirring in between to melt, but not burn chocolate. Spoon the chocolate on top of the cheesecakes. Sprinkle with nuts.


Refrigerate cheesecakes for at least 3 hours or overnight. Store remainder of cheesecakes in the refrigerator.

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