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These tiny peanut butter and chocolate cheesecakes are a dream come true for anyone craving this classic combo. They feature a smooth, velvety peanut butter core with a luscious chocolate topping, all made as individual servings that work great at get-togethers, family events, or just as a fancy snack at home. And they don't need baking, so they're super simple to whip up!
INGREDIENTS- Graham cracker crumbs: 1 cup, forms the base.
- Butter: 4 tbsp, melted, holds the crumb mixture together.
- Semi-sweet chocolate: 10 oz, chopped, needed for filling and topping.
- Cream cheese: 16 oz, softened, creates the base of the filling.
- Heavy cream: 2 cups, room temperature, gives the filling its fluffy texture.
- Powdered sugar: 1 cup, adds sweetness to the mix.
- Vanilla extract: 1 tsp, enhances the overall flavor.
- Creamy peanut butter: 2/3 cup, delivers that nutty taste we love.
- Semi-sweet chocolate: 6 oz, chopped, makes the smooth topping.
- Heavy cream: 1/4 cup, blends with chocolate for topping.
- Mini chocolate chips: For garnish, adds a sweet finish.
- Chopped peanuts: For garnish, brings extra crunch to each bite.
- Step 1:
- Set up 12 mini baking cups or springform pans with paper liners.
- Step 2:
- Combine graham cracker crumbs with melted butter in a bowl. Push mixture into cup bottoms and stick in the fridge to harden.
- Step 3:
- Heat the 10 oz of semi-sweet chocolate in microwave using quick intervals until it's totally smooth. Cool it down a bit.
- Step 4:
- Mix the cream cheese, powdered sugar, and vanilla in another bowl until completely smooth. Pour in heavy cream and mix until it gets thick and mousse-like. Put 1/3 of this mixture aside in a different bowl.
- Step 5:
- Mix the cooled chocolate into the larger portion (2/3) of the cream mixture and layer it over your chilled crust. Pop back in fridge to set this chocolate layer.
- Step 6:
- Stir peanut butter into your saved filling. Spread this nutty mix on top of the chocolate layer. Chill again so this layer firms up.
- Step 7:
- Make the topping by melting the 6 oz of semi-sweet chocolate with 1/4 cup heavy cream. Pour this glossy mixture over the peanut butter layer and chill to set.
- Step 8:
- Sprinkle mini chocolate chips and chopped peanuts on top.
- Step 9:
- Keep these little treats in the fridge until you're ready to eat them.
- These taste best when they're cold.
- Store them in your fridge until serving time. You can freeze them too for up to 1 month.
- Want a sweeter base? Toss a tablespoon of sugar in with those graham cracker crumbs.
- For chocolate lovers, add an extra drizzle of melted chocolate before the toppings.
Tips from Well-Known Chefs
- Chef Ina Garten says using room temperature cream cheese makes the filling much smoother.
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