Description
Indulge in these rich and creamy Chocolate Peanut Butter Mini Cheesecakes, perfectly sized for a delightful treat. With a buttery graham cracker crust and a velvety filling that blends chocolate and peanut butter, these mini desserts are sure to impress your friends and family. They’re easy to make and even easier to devour!
Ingredients
Scale
For the Crust:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 large eggs
For the Topping:
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- Optional: crushed peanuts for garnish
Instructions
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine 1 cup graham cracker crumbs and 1/4 cup granulated sugar. Stir in 1/2 cup melted unsalted butter until well mixed.
- Press about 1 tablespoon of the mixture into the bottom of each mini cheesecake pan or muffin tin. Bake for 8-10 minutes until golden, then let cool.
- Make the Filling:
- In a large bowl, beat 16 oz softened cream cheese until smooth. Add 1/2 cup creamy peanut butter, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract, mixing until well combined.
- Beat in 2 large eggs one at a time until just incorporated.
- Bake the Cheesecakes:
- Pour the cheesecake filling over the cooled crusts, filling each cavity almost to the top.
- Bake for 15-18 minutes, until the edges are set and the centers slightly jiggle. Let cool to room temperature, then refrigerate for at least 2 hours.
- Prepare the Topping:
- In a microwave-safe bowl, heat 1/2 cup semi-sweet chocolate chips with 1/4 cup heavy cream until melted. Stir until smooth.
- Drizzle or spoon the ganache over the chilled cheesecakes. Optionally, sprinkle crushed peanuts on top.
Notes
- Allow cheesecakes to chill for optimal flavor and texture.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 250
- Sugar: 12g
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 22g
- Protein: 4g