🥜 Salty-Sweet Heaven: Chocolate Covered Peanut Butter Pretzel Cheesecake Cupcakes
By Jason Griffith
Introduction
If I had to create a dessert that hit every single flavor and texture craving—sweet, salty, crunchy, creamy, and ridiculously decadent—it would be these Chocolate Covered Peanut Butter Pretzel Cheesecake Cupcakes.
Forget the fuss of a full-sized cheesecake; these miniature cups deliver all the luxury with minimal effort. You’re looking at a crunchy, salty pretzel crust, topped with a rich, no-bake peanut butter cheesecake filling, and finished with a dark chocolate drizzle and chopped peanuts. It’s the perfect harmony of flavors, and the slight saltiness of the pretzel crust cuts through the richness of the peanut butter and chocolate, making every bite unbelievably balanced. Plus, since they’re portioned as cupcakes, they’re perfect for sharing (or hoarding—I won’t judge). This recipe has the same crowd-pleasing effect as our Easy Cheesy Chicken Sliders with Marinara Garlic Butter, but in dessert form.
💘 Why I Love This Recipe
This recipe is a masterpiece of simple pleasures. What’s not to love about a cheesecake that asks for only 5 minutes of oven time and then chills until perfection? It’s my go-to when I want a show-stopping dessert without the drama.
I’ve always been obsessed with the chocolate-peanut butter combo, but adding the pretzel crust elevates this from a good dessert to an elite dessert. The crunchy, salty base is key. It provides such a fantastic textural contrast to the silky, creamy filling.
It also scales beautifully. Need a quick weeknight treat? Make a half batch. Hosting a party? A double batch of these mini treats will disappear faster than you can say, “More Chocolate Covered Peanut Butter Pretzel Cheesecake Cupcakes?”
🍽️ The Ingredients List
| Component | Ingredient | Quantity | Notes |
| Crust | Crushed Pretzels | 121 cups | Finely crushed. A food processor works best! |
| Crust | Melted Butter | 21 cup | Unsalted is fine, the pretzels provide plenty of salt. |
| Filling | Cream Cheese, softened | 8 oz | Must be fully softened to avoid lumps. |
| Filling | Creamy Peanut Butter | 21 cup | Use a standard, non-natural creamy peanut butter. |
| Filling | Powdered Sugar | 21 cup | Sifted, if possible, for the smoothest filling. |
| Filling | Heavy Cream | 21 cup | This is whipped into the mixture for a light, airy texture. |
| Filling | Vanilla Extract | 1 tsp | |
| Topping | Semi-Sweet Chocolate, melted | 6 oz | High-quality chocolate chips or a bar works great. |
| Garnish | Mini Pretzels | 12 | For visual garnish. |
| Garnish | Chopped Peanuts | 21 cup | Optional, but adds great crunch. |
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🔄 Swaps and Notes
- Peanut Butter: While creamy is recommended for texture, crunchy peanut butter adds even more crunch! You can also swap peanut butter for almond or cashew butter, though the flavor profile will change.
- Chocolate: I prefer semi-sweet or dark chocolate (70% cocoa) for the topping as it balances the sweetness of the filling. Milk chocolate can be used if you prefer a sweeter finish.
- Crust: If you don’t love pretzels (you’re crazy, but okay), you can substitute the crushed pretzels with vanilla wafers or Graham crackers for a sweeter crust. Just keep the butter ratio the same.
- No-Bake Option: If you absolutely do not want to turn on your oven, you can skip the 5-minute bake time for the crust, but the crust will be much more crumbly and won’t hold its shape as well.
👩🍳 Step-by-Step Directions
Step 1: Prepare the Crust
- Preheat & Prep: Preheat your oven to 350∘F (175∘C). Line a 12-cup standard muffin tin with paper liners.
- Mix: In a medium bowl, combine the 121 cups of crushed pretzels and 21 cup of melted butter until the mixture is evenly moistened.
- Form: Press about 1 to 2 tablespoons of the mixture firmly into the bottom of each paper liner to form the crust. Use the back of a spoon or a small measuring cup to pack it down tightly.
- Bake: Bake for 5 minutes. This quick bake time helps set the crust so it doesn’t crumble when you lift out the cupcake. Remove and set aside to cool completely.
Step 2: Make the Peanut Butter Filling
- Cream the Base: In a large bowl, use a hand mixer or stand mixer to beat the 8 oz of softened cream cheese, 21cup of creamy peanut butter, and 21 cup of powdered sugar until the mixture is completely smooth and no lumps remain. Scrape down the sides of the bowl as needed.
- Whip It: Add the 21 cup of heavy cream and 1 teaspoon of vanilla extract. Continue beating on medium-high speed until the mixture becomes light, fluffy, and holds soft peaks—this usually takes about 1-2 minutes. Do not overmix.
Step 3: Assemble and Chill
- Fill: Spoon the peanut butter cheesecake mixture evenly into the liners, on top of the cooled pretzel crusts. You should have enough for all 12 cups. Smooth the tops with a spatula or the back of a spoon.
- Drizzle: Melt the 6 oz of semi-sweet chocolate. You can do this in the microwave in 30-second intervals, stirring in between, or over a double boiler. Drizzle the melted chocolate generously over the top of each cheesecake cup.
- Garnish: Immediately before the chocolate sets, garnish each cup with a mini pretzel and a sprinkle of chopped peanuts.
- Chill: Refrigerate for at least 2 hours, or until the filling is fully set and firm.
💡 Tips for Success
- Soften the Cream Cheese: This is non-negotiable for a smooth filling. Leave it on the counter for at least an hour. Cold cream cheese leads to a lumpy, unpleasant texture.
- Finely Crush the Pretzels: For the crust to hold together, you need fine crumbs, not large pieces. A food processor gives the best result. If you crush them by hand, use a resealable bag and a rolling pin until they are consistently fine.
- Don’t Over-Whip the Filling: Once the heavy cream is added, beat only until the mixture is light and fluffy. Over-beating can cause the filling to separate or become grainy.
🥂 Serving Suggestions and Pairings
These cheesecake cups are rich and satisfying on their own, but a few smart pairings can elevate the experience:
- Coffee & Tea: Serve alongside a hot cup of black coffee or a strong espresso to cut through the richness. For a cool option, a tall glass of Iced Coffee is always a winner.
- Dessert Dip Companion: If you’re hosting a dessert bar, pair these with a lighter, fruitier option like a slice of The Best Peanut Butter Brownies I’ve Ever Made (and I’ve Made a Lot) for a variety of textures. You could even serve them next to a bowl of This Brownie Batter Dip is My Favorite No-Bake Dessert for Instant Chocolate Cravings.
- Wine Pairing: A sweet, chilled dessert wine like a Moscato d’Asti or a lightly sparkling Lambrusco pairs wonderfully with the peanut butter and chocolate. For non-alcoholic, serve with a classic Glass of Milk.
📊 Nutritional Information Per Serving (Estimate)
| Item | Value |
| Kcal | 350 kcal |
| Servings | 12 cupcakes |
| Prep Time | 15 minutes |
| Cook Time | 5 minutes |
| Total Time | 2 hours 20 minutes (includes chill time) |
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Note: This is an approximate value and may vary based on specific ingredient brands and portion sizes.
🧊 Storage and Leftover Tips
- Storage: Store the finished cheesecake cups in an airtight container in the refrigerator for up to 5 days.
- Freezing: You can freeze these! Place the set, finished cupcakes (without the mini pretzel garnish) in a single layer in a freezer-safe container. They can be frozen for up to 1 month. Thaw them overnight in the refrigerator before serving, then add the fresh pretzel garnish.
- Prep Ahead: The pretzel crust can be made a day in advance and stored in the muffin tin at room temperature. The entire recipe is ideal for making 1-2 days ahead of a party, as they need the chill time anyway.
😋 More Recipes You Will Love
If you can’t get enough of the sweet, no-bake, and decadent life, try these other chefmaniac favorites:
- Craving more peanut butter and chocolate? You have to try my recipe for The Best Peanut Butter Brownies I’ve Ever Made (and I’ve Made a Lot).
- For a chocolate fix you can dip anything into, check out my recipe for This Brownie Batter Dip is My Favorite No-Bake Dessert for Instant Chocolate Cravings.
- Looking for another great dessert you can make ahead for the holidays? These Pecan Pie Bars are My Favorite Make-Ahead Holiday Dessert.
- Don’t let those overripe bananas go to waste! Use them in This Chocolate Chip Banana Bread is My Favorite Way to Use Up Overripe Bananas.
- Need a savory appetizer to balance out your dessert tray? You can’t go wrong with Easy Cheesy Chicken Sliders with Marinara Garlic Butter.
✨ Final Thoughts
These Chocolate Covered Peanut Butter Pretzel Cheesecake Cupcakes are more than just a dessert; they are a perfectly engineered bite of bliss. The blend of textures and the ultimate sweet-and-salty flavor profile make them universally loved. They’re easy, they look gorgeous, and they never fail to impress.
If you give this recipe a try, please leave a rating and a comment below! Let me know what you thought of the pretzel crust—it’s always the biggest hit!
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