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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NO-BAKE CHOCOLATE PEANUT BUTTER CHEESECAKE (no eggs, no gelatin) | Dessert Recipe | Baking Cherry
No-bake chocolate peanut butter cheesecake recipe (no eggs, no gelatin). A delicious cookie crumb crust with a creamy and smooth peanut butter chocolate filling, topped with more chocolate. A rich and decadent dessert, perfect for any occasion!
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0:00 - Intro
0:07 - How to make the cookie crumb crust
1:05 - How to make the chocolate peanut butter filling
2:56 - How to make the chocolate topping
4:25 - How to unmold the cheesecake
4:41 - Serving the cheesecake
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Sage & Norah in the Kitchen: Peanut Butter Chocolate Cheesecake Bites
A no-bake recipe perfect for the budding chef just entering the kitchen.
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Peanut Butter Cheesecake with Chocolate & Peanut Butter Drizzle
Jyneelle uses the Swiss 100% Natural Peanut Butter to make a delicious Peanut Butter Cheesecake. This recipe substitutes sour cream with peanut butter and also makes use of the Swiss Creamy Peanut butter along with a chocolate ganache for the topping.
Special thanks to Swiss Foods for sponsoring this recipe.
#peanutbutter #cheesecake
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The BEST Reese's Peanut Butter Cup Cheesecake!
This truly decadent Reese's Peanut Butter Cup Cheesecake combines a buttery, Oreo cookie crust with a peanut butter cheesecake filling that's mixed with chopped pieces of miniature Reese's peanut butter cups. It's the perfect dessert to share with those who love cheesecake or a really good chocolate-peanut butter treat!
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Ingredients ►
Oreo Cookie Crust
• 1 1/2 cups Oreo Cookies
• 1/2 cup Roasted Unsalted Peanuts
• 2 tbsp Light Brown Sugar
• 1/8 tsp Salt
• 5 tbsp Unsalted Butter
Reese's Peanut Butter Cup Cheesecake Batter
• 32 oz Cream Cheese
• 1 1/2 cups Light Brown Sugar
• 1/2 cup Creamy Peanut Butter
• 1 tsp Vanilla Extract
• 1/4 cup Heavy Whipping Cream
• 4 Large Eggs
• 10.5 oz Reese’s Miniature Peanut Butter Cups
Chocolate Ganache Topping (optional)
• 4 oz Semi-Sweet Chocolate Chips
• 1/3 cup Heavy Whipping Cream
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Keto Peanut butter Chocolate Cheesecake
Keto Peanut butter Chocolate Cheesecake Recipe Below!!
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Realized I switched oven temperatures in video, follow directions for cheesecake written below.
2nd Keto Cheesecake Attempt:
Crust
3/4 cup Almond Flour
2 tsp. granular monkfruit/erythritol
1 Tbs. chocolate peanut butter powder
1 Tbs. raw cacoa powder .
2 Tbs. melted butter
1. Preheat oven to 400 for crust
2. Mix dry ingredients and add melted butter
3. Portion into 12 cupcake wrappers in cupcake tin.
4. Bake for 5 minutes, watch carefully if your oven is a little off, mine were close to almost overdone
5. Once taken out turn oven down to 350 degrees.
Filling
8 oz softened cream cheese
1/4 cup sour cream
1/4 cup natural peanut butter
1/3 cup granular monkfruit/erythritol
1 tsp. vanilla .
1 egg
1. Beat the cream cheese and sugar until smooth
2. Beat in room temperature egg, scraping down the sides as you go
3. Beat in sour cream, pb, and vanilla.
4. divide among the 12 crusts using a 1/4 cup measure to help portion not using a full 1/4 cup in each
5. Bake for 12-14 minutes turning once half way threw
6. Pulling out when they are just set in the middle.
Chocolate Topping
1.5 Tbs. natural peanut butter
1/4 cup lilys semi sweet chocolate chip
2 tsp. coconut oil
10 drops of liquid stevia
1. Melt everything in the microwave on half power in 20 sec bursts until completely melted.
2. Once cheesecakes are cool top with about a tsp of topping on each cheesecake dividing evenly.
12 Servings
217 Calories
19 Fat
9 Sat Fat
5 Carbs
1.5 Fiber
3.5 Net Carbs
6.4 Protein
Reference recipe link Non-Keto:
Peanut Butter and Chocolate mini Cheesecakes No Bake Eggless
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These delicious mini Peanut Butter and Chocolate Cheesecakes and super easy to make, very professional looking and anabosukute taste sensations! The perfect taste combination! ENJOY!
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Reese's Cups:
INGREDIENTS: Makes 14
BASE:
CRUMB BASE:
150g Oreo OR Chocolate Cookie Crumbs
70g Unsalted Butter Melted
FILLING:
400mL Whipping Cream
250g Cream Cheese
3/4 Cup Icing Sugar
1/2 - 3/4 Cup Peanut Butter (depends on your taste)
2 Teaspoons Gelatine Powder
2 Tablespoons Boiling Water
TOPPING:
300g Dark Chocolate( Use a chocolate you enjoy eating)
160g Whipping Cream
Reese's Cups:
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