Chocolate Peanut Butter Preztel Cheesecakes

Chocolate Peanut Butter Pretzel Cheesecakes –

Sweet. Salty. Creamy. Crunchy.

Chocolate Peanut Butter Pretzel Cheesecakes combine all of my favorite snack groups in one delicious bite.

The melt-in-your mouth peanut butter cheesecakes sit on a crunchy pretzel crust. Poured chocolate ganache adds a kiss of sweetness.

Peanut Butter Pretzels

Every year my husband, Jason, asks me to make him mini cheesecakes for his birthday. Last year one of his favorite snacks inspired this twist. Jason inhales peanut butter filled pretzel nuggets. They disappear almost as soon as I bring them in the house. These cheesecakes disappear even faster.

Pretzels in a food processor

We start with a crushed pretzel crust. I crush mine in a food processor. If you don’t have one, you can put your pretzels in a plastic bag then smash them with a rolling pin or meat mallet. Don’t have those either? Just grab a can from the pantry and use it as a hammer.  

Pretzel Cheesecake Crust Ingredients

I like to leave some larger pieces in the mix for added texture and crunch.

Mix the pretzels with brown sugar, butter, and an egg.

Preparing Pretzel Crusts

Spray mini cheesecake pans with cooking spray. I recently discovered these pans and they are amazing. The cheesecakes pop right out with no problem. They hold 12 cakes each, so if you’re making larger recipes, you might want to get two pans.

If you don’t have a mini cheesecake pan, you can use standard size cupcake/muffin pans with paper liners.

Press one tablespoon of crust mixture into each well.

Peanut Butter Cheesecake Filling

Beat the cream cheese and peanut butter until smooth. Then beat in brown sugar and vanilla until light and fluffy. The brown sugar adds nice depth of flavor.

Mixing egg into cheesecake batter

Add eggs one at a time. Mix well between each addition.

Scooping Peanut Butter Cheesecake

Scoop batter over crust.

Peanut Butter Cheesecakes in Pan 
Bake at 325 degrees for 8-10 minutes. Your cakes won’t look done when you pull them out of the oven. They will continue to cook as they cool. You should remove the pan from the oven when the edges are set but the center is still slightly jiggly.

I know they smell delicious, but we have to let the cakes cool completely before we remove them from the pan. I got impatient and tried to take one out after an hour. It collapsed into a pile of peanut butter goo. It still tasted great for me to snack on, but it wasn’t something I’d want to present at a party. 

Making Chocolate Ganache

You don’t have to wait around impatiently drooling over the pan as it cools. You can get started on your ganache glaze. Pour hot heavy cream over semi-sweet chocolate. Let the chocolate melt a bit then gently stir until combined.

Whisk in Chocolate Ganache

Let your ganache cool for at least one hour. If you pour it too soon, the coating will be thin.

I see those big sad puppy dog eyes staring at the screen and sense that “more waiting?” whimper. Trust me, it’s all worth it. Plus, the cooling gives you time to do the dishes! Or you can learn more about this ingredient by visiting my post about how to make chocolate ganache. Or you can whip up easy homemade vanilla whipped cream to serve on the side.

Spooning Ganache on Cheesecake

Now the cheesecakes get a chocolate shower.

Place parchment paper or wax paper on a baking pan with sides. Put a wire rack on top of the pan. Place cheesecakes on the rack.

Spoon the ganache onto the center of the cakes. The chocolate will drip down the sides of the cakes onto the crusts. The chocolate cascade almost makes me want to lick the screen.

Chocolate Peanut Butter Pretzel Cheesecakes

Let cool until the ganache is set. Garnish with a peanut butter pretzel nugget. Let them chill in the refrigerator for at least an hour before you serve them.   

Your sweet, salty, creamy, crunchy dessert is now party ready. I won’t tell if you keep a few at home for yourself!  

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Chocolate Peanut Butter Pretzel Cheesecakes

Yields 30

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For the Crust
  1. 3 cups (5 1/2 ounces) small pretzels
  2. 4 tablespoons (2 ounces) butter melted
  3. 2 tablespoons (1 ounce) brown sugar
  4. 1 large egg (1.5 ounces)
For the Cheesecake
  1. 2 (8 ounce) packages cream cheese
  2. 1 cup (9 ounces) creamy peanut butter
  3. 2 cups (14 ounces ) packed brown sugar
  4. 2 teaspoons (1/3 ounce) vanilla
  5. 3 large eggs (5 ounces)
For Ganache Topping
  1. 1/2 cup (4 ounces) heavy cream
  2. 1/2 cup (4 ounces) semisweet chocolate
  3. 1 teaspoon vanilla
  1. Preheat oven to 325 degrees.
  2. Spray mini cheesecake pan with cooking spray or line standard size muffin/cupcake tins with foil liners then spray the liners.
Prepare crust
  1. Crush pretzels. In medium bowl, combine pretzels, melted butter, egg, and brown sugar. Place one tablespoon of crust mixture into prepared pans.
Prepare Cheesecake Filling
  1. In a large bowl, beat cream cheese with peanut butter until combined. Add sugar and vanilla.
  2. Beat until light and fluffy. Add eggs one at a time. Mix after each addition.
  3. Pour cheesecake mixture onto crust. Fill nearly to the top.
  4. Bake at 325 degrees for 8 to ten minutes until the edges are set but the centers wobble slightly.
  5. Cool completely. Refrigerate for at least two hours. Remove from pan.
Prepare ganache while cakes cool
  1. Place chocolate in medium bowl. Heat heavy cream over medium heat until just boiling. Pour hot cream over chocolate. Add vanilla. Let sit five minutes. Gently stir until combined. Cool one hour. Pour ganache over cooled cheesecakes. Let set.
  2. Serve cheesecakes cold.
  1. These were prepared in a 12 cup mini cheesecake pan with 2-Inch by 1.6-Inch cavities.
  2. You can also use standard size cupcake/muffin pans with foil liners. If you use cupcake pans, fill them almost to the top with batter and increase baking time. Start checking them at 18 minutes. You will get about 20 cakes.
Frosting and a Smile

30 comments on Chocolate Peanut Butter Pretzel Cheesecakes

  1. Bernadette
    January 5, 2014 at 7:43 pm (9 years ago)

    I’ll make you chili if you make me these!!

  2. Erica
    January 5, 2014 at 10:08 pm (9 years ago)

    I’m definitely making these thank you!!!!!

  3. Ali @ Inspiralized
    January 6, 2014 at 8:38 am (9 years ago)

    These are so adorable and look so yummy!

  4. Caroline
    January 6, 2014 at 9:44 pm (9 years ago)

    That looks incredible and delicious! =]

  5. Shauna {The Best Blog Recipes}
    January 8, 2014 at 8:30 pm (9 years ago)

    Wow, these look really amazing! Thanks for sharing on The Best Blog Recipes Blogger Gallery 🙂

    Shauna @ The Best Blog Recipes Blogger Gallery

  6. nandoo
    January 9, 2014 at 1:45 am (9 years ago)

    very amazing, yummy cheese cakes.

  7. Joe
    January 14, 2014 at 11:19 pm (9 years ago)

    These didn’t turn out very well for me. Did a double recipe to take for a potluck. The recipe says it makes 20 using a mini muffin pan. My muffin pans hold 24. Doubling the recipe, I made two trays (48) and had enough batter left over to make a thick 9-inch pan cheesecake. The mini-cheesecakes would not come out of the non-stick pans…and I used a generous amount of Pam. Tasted them (without the chocolate) and really didn’t think they were all that tasty. Turned out to be a pricey experiment. But, I do have a container of peanut butter filled pretzels that I will enjoy.

    • Laurie (Frosting and a Smile)
      January 15, 2014 at 7:41 am (9 years ago)

      Hi Joe,
      I’m sorry to hear these didn’t work out for you. The recipe is written for a mini cheesecake pan. They are larger than mini muffin pans so they hold more batter. They also have removable bottoms so you can push the cheesecake out from below the pan without destroying it.
      If you decide to try these again and don’t have a cheesecake pan, make sure you line your full size muffin tin with foil liners.
      The chocolate and the peanut butter are designed to work together for just the right amount of sweetness. If you leave the chocolate off, you can add more sugar to the cake batter.
      Thanks to your feedback I will add a link to what a cheesecake pan looks like so no one else runs into the same problem. I appreciate you taking the time to write.

      • Joe
        January 15, 2014 at 11:01 pm (9 years ago)

        A “mini-cheesecake pan”? That would make all the difference. I just assumed a mini-muffin pan. And I might have been a little quick to say they were “not all that tasty.” The ones I salvaged are getting pretty good reviews. I think I might have been just a little frustrated when I tasted it.

  8. A F
    January 19, 2014 at 5:02 pm (9 years ago)

    fantastiches Rezept, vielen Dank dafür aus Deutschland.Weiter so, wir lieben es.
    fantastic recipe, thanks for from Germany. Keep it up, we love it.

  9. Amanda
    March 24, 2014 at 10:07 pm (8 years ago)

    Since I don’t own mini cheesecake pans, I decided to use my muffin pans, with foil liners. I love to bake, but am still a newbie and learning. I kept the paper liners inside my foil. Am I supposed to? Either way, I sprayed them with Pam. I also used 3 cups of crushed pretzels, and 1/2 c butter, and should maybe have added an extra egg for the crust. I used my tamper to even it out. It turned out a little crumbly, but still good. I ended up making 24 ‘cupcakes’ with leftover filling. Using my Tbs size scoop, I put 2 in each cup, and cooked for about 17 mins, or until the edges were set. Then I let them cool about 20 mins before adding the ganache, and then put them in the fridge for a couple hours. The liners came off easy, and everyone really liked them! They’re rich, but not as sweet as the coconut cheesecakes (which are divine!)

    • Laurie @ FrostingAndASmile
      March 25, 2014 at 8:17 am (8 years ago)

      Thanks Amanda! From the photo you sent of these, it looks like your baking skills are great! You don’t have to leave the paper liners in but it’s good to know they didn’t cause a problem. I’m not sure if the extra butter you used might impact the egg binding the pretzels. I’ll have to experiment with that. If your pretzels are a little too crumbly you can try making the pieces just a bit smaller or adding an extra egg white. Too much egg will make the crusts chewy. I love the coconut cheesecakes too, especially on the second day!

  10. Erin @ The Spiffy Cookie
    August 8, 2014 at 8:32 am (8 years ago)

    Love those pretzels! I know what I am making with my mini cheesecake pan next.

  11. Monica
    October 29, 2014 at 6:22 pm (8 years ago)

    I know this was posted a while ago, but I have a question. For the crust, did you use unsalted or salted butter?

  12. Mary Bickle
    November 11, 2014 at 3:48 pm (8 years ago)

    So this recipe calls for 3 eggs. Am I correct, when I say one of those eggs are for the crust, and the other 2, for the batter?

    • Laurie @ FrostingAndASmile
      November 11, 2014 at 4:21 pm (8 years ago)

      Hi Mary! This recipe calls for four eggs. There are three in the batter and one in the crust.

  13. rebecca orr
    April 15, 2015 at 9:13 am (7 years ago)

    The second I get pretzels, I am making these!