Peanut Butter Cheesecakes (Print Version)
# Ingredients:
01 -
1 cup of crushed graham crackers (used for the crust).
02 -
4 tbsp melted butter (used for the crust).
03 -
10 oz chopped semi-sweet chocolate (used in the filling).
04 -
16 oz softened cream cheese (used in the filling).
05 -
2 cups room-temperature heavy cream (used in the filling).
06 -
1 cup powdered sugar (used in the filling).
07 -
1 tsp vanilla extract (used in the filling).
08 -
2/3 cup smooth peanut butter (used in the filling).
09 -
6 oz chopped semi-sweet chocolate (used to make the ganache).
10 -
1/4 cup heavy cream (used to make the ganache).
11 -
Mini chocolate chips (for topping).
12 -
Chopped peanuts (for topping).
# Instructions:
01 -
Prepare 12 small springform pans or mini baking cups by lining them neatly.
02 -
Combine crushed graham crackers with melted butter in a mixing bowl. Press the mixture into the base of your cups and refrigerate.
03 -
Microwave chopped chocolate in small increments, stirring until smooth. Allow to cool down a bit.
04 -
Blend cream cheese, powdered sugar, and vanilla until smooth. Gradually add cream and whisk until fluffy. Separate 1/3 of this mixture into another bowl.
05 -
Take 2/3 of the mixture and mix it with the melted chocolate. Spread this layer over the crust and refrigerate again.
06 -
Stir peanut butter into the reserved filling and spread it on top of the chocolate layer. Chill it once more.
07 -
Mix melted chocolate with heavy cream and pour over the peanut butter layer.
08 -
Add a sprinkle of peanuts and mini chocolate chips to finish.
09 -
Keep the mini cheesecakes cool in the fridge until they're ready to enjoy.
# Notes:
01 -
These creamy, no-bake mini desserts pack the rich combo of peanut butter and chocolate into bite-sized portions.