Mini Peanut Butter Cheesecakes
User Reviews
5.0
3 reviews
Excellent
Mini Peanut Butter Cheesecakes
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These Mini Peanut Butter Cheesecakes have a delicious chocolate crust with a peanut butter cheesecake filling, chocolate peanut butter layer, then topped with chocolate whipped cream and a mini Reese's cup.
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Ingredients
Crust ingredients
- 1 ½ cup Graham cracker crumbs chocolate
- 2 Tbsp sugar
- ¼ cup butter unsalted, melted
Peanut butter cheesecake ingredients
- 2 - 8oz cream cheese softened
- ½ cup sugar
- 2 large eggs
- ½ cup peanut butter creamy
- 1 tsp pure vanilla extract
Chocolate peanut butter topping ingredients
- ½ cup chocolate chips semi-sweet
- 4 Tbsp peanut butter creamy
- 2 Tbsp coconut oil
Chocolate Whipped Cream ingredients
- 1 cup heavy whipping cream
- 2 Tbsp hershey cocoa powder
- ½ cup powdered sugar
- ¼ cup chocolate chips mini
Toppings
- 8 Reese's peanut butter cups mini
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Instructions
- Preheat the oven to 350 degrees and line the pan with the cupcake liners
- Using a medium bowl, mix the chocolate graham cracker and sugar until combined
- Gently mix in the melted butter until a sandlike mixture forms
- Using a tablespoon, scoop 1 tablespoon of the crust into each cupcake liner
- Using a flat bottomed cup, gently press into the crust to make an even and flat layer
- Set aside while you make the cheesecake filling
Cheesecake Layer
- Using a large bowl, beat the creamy cheese and sugar until smooth and combined
- Beat in the eggs, 1 at a time until combined
- Beat in the peanut butter and vanilla until smooth
- Spoon in about 2 ½ tablespoons of the cheesecake mixture into each cupcake
- Bake in the oven for 18 - 20 minutes or until the center of the cheesecake is set
- Remove from the oven and allow to cool completely before removing from the pan and placing onto a cookie sheet
Chocolate Peanut Butter Layer
- Using a small bowl, combine the chocolate chips, peanut butter, and coconut oil
- Place into the microwave for 45-second increments, stirring each time, until completely melted and smooth
- Spoon about 1 tbsp of the chocolate topping over each cheesecake
- Place into the fridge overnight
Chocolate Whipped Cream
- Using a medium bowl and hand mixer, or standing mixer, beat the heavy whipping cream, cocoa powder, powdered sugar until combined and stiff peaks form
- Scoop the chocolate whipped cream into the piping bag
- Pipe dollops of the chocolate whipped cream on top of the cupcakes and sprinkle mini chocolate chips
- Cut a mini Reese cup in half and place it on top of the cheesecake
- Enjoy!
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Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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