How To make Peanut Butter and Chocolate Cheesecakes
3/4 cup chocolate-covered graham crackers
finely
crushed 8 ounces cream cheese :
softened
3 ounces cream cheese softened
1/2 cup sugar
1 teaspoon vanilla
1/2 cup milk
2 eggs
1/3 cup peanut butter
1/2 cup semisweet chocolate chips :
melted, cooled
Line muffin cups with paper bake cups. Spread about 1 tablespoon crushed crackers in each cup. Set aside. Beat cream cheese till smooth. Add sugar and vanilla. Beat till fluffy. Beat in milk. Add eggs, beating just till combined. Divide mixture in half.
Gradually stir peanut butter into half of the cheese mixture. Stir chocolate into the remaining cheese mixture. Spread 2 tablespoons of the peanut butter mixture evenly over cracker crumbs in each muffin cup. Top each with 2 tablespoons of the chocolate mixture. Bake in a 325 degree oven for 20 to 25 minutes or till set. Cool on a wire rack. Chill. To serve, peel off paper cups and invert.
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Mini Peanut Butter Cheesecakes is a rich, creamy, and indulging mini cheesecake recipe. This is made with simple pantry ingredients and gets ready very quickly. These Mini Peanut Butter Cheesecakes make for an easy dessert for the crowd.
Course: Dessert
Cuisine: American
Prep Time: 5m
Cook Time: 17m
Total Time: 262m
4 hours: 240m
Servings: 6 mini cheesecakes
Author: Anjali
CRUST
- 1 CUP Graham Cracker Crumbs
- 1 stick Melted Unsalted Butter
CHEESECAKE
- 8 oz Cream Cheese at room temperature
- 1 Tbsp Sour Cream
- 1 Tsp Vanilla Extract
- ½ cup Peanut Butter
- 1 large Egg at room temperature
- ½ cup Granulated Sugar
CHOCOLATE FROSTING
- ½ cup Unsweetened Chocolate Chips
- 2 Tbsp Heavy Cream
- Chocolate Shavings
1) To make the Crust combine graham cracker crumbs with melted butter. Stir to combine and it reaches a wet sand-like texture. Line a muffin tin with muffin tin liners. Place the crumbs at the bottom of the pan. Press it firmly down. Bake for 5 minutes at 350F or 180C. After it gets baked, allow it to cool down for 20-minutes.
2) In a bowl, combine Cream Cheese with Sour Cream, Vanilla, Creamy Peanut Butter, and Granulated Sugar. After the mixture is combined, add the Egg and beat just for 30 seconds or just until it gets combined. Do not overbeat after breaking in the Egg.
3) Place the Peanut Butter Cheesecake filling over the baked and cooled crusts. Fill it till the rim of the liner. Bake these Mini Peanut Butter Cheesecakes at 350F or 180C for 15-17 minutes.
4) After these Mini Peanut Butter Cheesecakes get baked, allow them to cool down to room temperature in the muffin pan itself for 10 minutes. Then transfer it to the freezer and freeze for 4 hours or overnight.
5) To make the Chocolate Frosting, melt unsweetened Chocolate Chips with heavy cream in a bowl. As it melts, stir until smooth. Place it over the Cooled Cheesecakes. Decorate with more Chocolate Chips or Chocolate Shavings and serve.
calories 564KCal
No-Bake Chocolate Peanut Butter Cheesecake
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Here is what you'll need!
NO-BAKE CHOCOLATE PEANUT BUTTER CHEESECAKE
Servings: 8-10
INGREDIENTS
10 graham crackers
7 tablespoons melted butter
24 ounces cream cheese
1½ cups powdered sugar
1 teaspoon vanilla extract
1½ cups chocolate chips, melted
2 cups peanut butter, melted
1 cup confectioner’s sugar
PREPARATION
1. Place graham crackers into a plastic bag and crush them into fine crumbs with a rolling pin.
2. Pour the graham cracker crumbs into a bowl and combine with melted butter, mixing until the texture is like slightly wet sand.
3. Press the graham cracker crumbs in an even layer into the bottom of a 9-inch springform pan. Refrigerate.
4. In a large bowl, mix together softened cream cheese until smooth.
5. Add the powdered sugar and vanilla and continue to mix until there are no lumps.
6. Add the melted chocolate and mix until the color is even.
7. Pour the mixture over the graham cracker crust in the springform pan. Using a spatula or spoon, smooth the top. Refrigerate.
8. In a large bowl, mix together melted peanut butter and confectioner’s sugar.
9. Pour mixture over cheesecake in springform pan. Use a knife or spatula to spread evenly and smooth the top.
10. Refrigerate for 2-4 hours.
11. Enjoy!
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