Mini Peanut Butter Cup Cheesecakes Recipe

Recipes

Mini Peanut Butter Cup Cheesecakes Recipe

Ingredients:

For the Chocolate Graham Cracker Crust:

  • 1.5 cups (165 g) of chocolate graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 16 ounces (454 g) cream cheese, softened
  • ½ cup (99 g) granulated sugar
  • 2 large eggs, at room temperature
  • ½ cup (135 g) creamy peanut butter
  • 1 teaspoon vanilla extract

For the Chocolate Peanut Butter Topping:

  • ½ cup (85 g) semi-sweet chocolate chips
  • 3 tablespoons peanut butter
  • 2 tablespoons coconut oil

Instructions:

  1. Preparing the Crust:
    • Preheat your oven to 350°F (177°C) and line an 18-cup standard muffin pan with paper liners.
    • Mix the chocolate graham cracker crumbs and sugar in a bowl. Blend in the melted butter until the mixture is well combined.
    • Evenly distribute the crust mixture among the muffin cups, pressing firmly into the bottom of each using the back of a spoon or measuring cup. Set aside.
  2. Making the Cheesecake Filling:
    • In a large mixing bowl, beat the cream cheese until smooth using a mixer.
    • Gradually add the sugar and continue to beat until well combined.
    • Incorporate the eggs one at a time, followed by the peanut butter and vanilla extract. Mix each addition just until incorporated, taking care not to over-mix.
  3. Baking:
    • Spoon the filling evenly over the crusts in the muffin cups.
    • Tap the pan gently on the counter to level the filling and eliminate air bubbles.
    • Bake for 17-19 minutes or until the cheesecakes are set and the centers slightly jiggle.
    • Turn off the oven, slightly open the door, and let the cheesecakes cool inside for 2-3 minutes. Then remove from the oven and cool at room temperature for 30 minutes.
  4. Preparing the Topping:
    • Combine the chocolate chips, peanut butter, and coconut oil in a microwave-safe bowl. Heat in 30-second bursts, stirring between each, until melted and smooth. Alternatively, melt these ingredients together over a double boiler.
    • Spoon the chocolate peanut butter mixture over each mini cheesecake, tilting to cover the tops evenly.
  5. Chilling:
    • Refrigerate the cheesecakes for at least 2 hours, or up to a day, before serving.

Enjoy your homemade mini peanut butter cup cheesecakes as a delightful treat!