Mini Peanut Butter Cheesecakes
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Mini Peanut Butter Cheesecakes
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These chocolatey, creamy, and delightful mini peanut butter cheesecakes are the perfect bite-sized treat to make and serve at a house-party you're hosting.
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Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 1 cup brown sugar packed
- 2 large eggs
- 1 Tablespoon vanilla extract
- 2 teaspoons hot water
- 3 cups all-purpose flour
- ½ cup cocoa
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ Cups mini chocolate chips Ghirardelli or equivalent
Cheesecake Filling
- 1 pkg (8 oz) cream cheese softened
- ½ cup heavy cream
- 1 cup sugar
- ½ cup peanut butter
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips, melted Ghirardelli brand or equivalent
Instructions
- Preheat the oven to 350 degrees.
- In the mixing bowl of a stand mixer, add the butter, sugar and brown sugar. Mix until smooth and creamy, and no lumps remain.
- Add eggs and vanilla. Mix well.
- Place baking soda in the hot water, and dissolve. Then add to mixture.
- In a separate bowl, blend together the flour, salt, cocoa, and chocolate chips. Add to mixing bowl, and on low speed blend all the ingredients.
- Roll cookie dough into large balls, and place each ball in a muffin tin compartment.
- Put muffin tin in the oven, and let dough bake for 15 minutes. Remove.
- With a shot glass, press down the center of each cookie dough ball, pressing up the sides to form a cookie cup. The dough will stick to the shot glass. Gently push dough off of the shot glass and onto a wire rack to cool. Repeat until all the dough has been used.
Cheesecake Filling
- Once cookie cups have cooled, make the cheesecake filling. In the mixing bowl of a stand mixer, add the softened cream cheese, heavy cream, sugar, vanilla and peanut butter. Mix until smooth and creamy.
- Using a small spoon, fill the centers of the cookie cups with the cheesecake filling. Sprinkle a few of mini chocolate chips on top of each cookie cup.
- Place the cookie cups in a container, in a single layer, and refrigerate until set; about 4 hours.
- Serve and enjoy every bite!
Notes
- Start at room temperature: Make sure all your key ingredients- eggs, butter, and cream cheese are at room temperature. This makes an enormous difference in how the cheesecake filling turns out making it silky and smooth.
- Chill them: Let the mini cheesecakes rest for at least 3-4 hours and set completely before you serve them.
- Choose full-fat: Remember to use full-fat cream cheese and heavy cream here for the perfect rich and creamy cheesecake filling.
Nutrition Information
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Calories
582kcal
(29%)
Carbohydrates
95g
(32%)
Protein
8g
(16%)
Fat
33g
(51%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
83mg
(28%)
Sodium
378mg
(16%)
Potassium
266mg
(8%)
Fiber
3g
(12%)
Sugar
66g
(132%)
Vitamin A
665IU
(13%)
Vitamin C
0.1mg
(0%)
Calcium
62mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 582 kcal
% Daily Value*
| Calories | 582kcal | 29% |
| Carbohydrates | 95g | 32% |
| Protein | 8g | 16% |
| Fat | 33g | 51% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 378mg | 16% |
| Potassium | 266mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 66g | 132% |
| Vitamin A | 665IU | 13% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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