Guaranteed Chocolate Craving: Oh Henry! Baby Cakes

Written by Liz –

Oh Henry! Baby Cakes recipe

I’m happy to announce the first runner-up to our All Things Chocolate recipe contest, and not surprisingly, it happens to be another chocolate/peanut butter/cream cheese combination! I’d also like to take a moment to thank those who submitted chocolate/peanut butter/cream cheese recipes; we had multiple submissions using those ingredients and it was a spectacularly delicious day in the test kitchen (just wait until we post about another amazing chocolate/peanut butter/cream cheese recipe that was cake frosting; it will be your new best frosting ever).

Believe me, this year the decision was tough! First place went to Peanut Butter Cookie Dough Chocolate Cheesecake, and this Oh Henry! Baby Cakes recipe came in a very close second. I was lucky enough to get the assignment to make these little baby cheesecakes, and they are now one of my favorite things I’ve ever baked. Congratulations to Dawn Myers Moore from Youngsville, PA for her delectable combination of vanilla cookies, chocolate, peanut butter, cream cheese, cream and Oh Henry! candy. See how easy it is in the video below.

And I also thank you Dawn, for this persistent craving for chocolate/peanut butter/cream cheese desserts I’ve had over the last 3 weeks!

Oh Henry! Baby Cakes recipe

Oh Henry! Baby Cakes



PREHEAT oven to 325° F. Line a 12-cup muffin tin with 12 paper baking cups.

COMBINE cookie crumbs, melted butter and Nesquik in small bowl; mix well. Divide crumbs between 12 muffin cups and gently pat down to form a crust.

BEAT cream cheese and peanut butter in large mixer bowl until fluffy. Beat in extract and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in half of chopped candy bars. Spoon cream cheese mixture evenly over the cookie crust in each cup.

BAKE for 40 minutes or until just set. Remove from oven and transfer to a wire rack to cool for 20 minutes. Cover and refrigerate for 2 to 3 hours.

REMOVE papers from cheesecakes and place on a large serving tray or individual dessert plates. Prepare the ganache.

BRING whipping cream to a gentle boil in a small saucepan over medium heat. Remove from heat; stir in morsels. Use a wire whisk to whisk until completely combined and smooth. Let the ganache cool for 5 to 10 minutes.

SPOON ganache over the cheesecakes. Sprinkle with crushed peanuts. Top each with a piece of the remaining chopped candy bar. Return cheesecakes to the refrigerator for 20 to 30 minutes or until the ganache is firm. Remove and serve.

Oh Henry! Baby Cakes recipe


More chocolate/peanut butter recipes:

Swirled Peanut Butter Chocolate Cheesecake Bars recipe
Swirled Peanut Butter Chocolate Cheesecake Bars
Peanut Butter Cookie Dough Chocolate Cheesecake recipe
Peanut Butter Cookie Dough Chocolate Cheesecake


  1. Posted September 3, 2012 at 7:58 pm | Permalink | Reply

    This may be the first runner up for your contest but it sure looks like a champion to me. With all the ingredients on this I am pretty sure the taste will blow me away.

  2. Posted January 28, 2013 at 4:47 am | Permalink | Reply

    Chocolates embedded cake has always been mine best food item. These are very beautiful chococakes and yummy too. I think there was a competition for this too. Thanks for sharing this good recipe ingredients and tips about how to make it.

4 Trackbacks

  1. […] Chocolate recipe contest was one of the hardest I’ve ever had to help judge! The first and second place winners were so close, and this third place recipe, Nestlé Crunch Bowls with Häagen-Dazs Sorbet […]

  2. […] […]

  3. […] Originally posted by Liz over at […]

  4. By Oh Henry! Baby Cakes on June 9, 2013 at 8:02 am

    […] Find the recipe at : […]

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