Chocolate Peanut Butter Mini Cheesecakes
Chocolate Peanut Butter Mini Cheesecakes is an easy, no bake recipe that tastes like eating a gigantic peanut butter cup. A dream come true for peanut butter and chocolate lovers.
Servings 12
Ingredients
Crust
- 1 cup graham crackers crumbs
- 4 tbsp butter melted
Cheesecake Filling
- 10 oz semi - sweet chocolate chopped
- 16 oz cream cheese softened
- 2 cups heavy cream room temperature
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2/3 cup creamy peanut butter
Chocolate Ganache
- 6 oz semi-sweet chocolate chopped
- 1/4 cup heavy cream
- Mini Chocolate Chips for sprinkle
- Peanuts chopped for sprinkle
Instructions
- Prepare 12 baking cups or panettone baking cups (I used 2 3/8 x 2 Inch ) or mini springform pan.
- In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until well combined.
- Press evenly in the paper cups with shot glass, to make firm layer. Chill in the fridge whilst you do the rest!
- Melt the chocolate in the microwave safe bowl on short bursts until fully melted – leave to cool slightly.
- Whisk the Cream Cheese and Icing sugar and vanilla with an electric mixer until combined. Pour in the heavy cream and continue to mix until it is starting to thicken a lot like a Mousse does!
- Pour 1/3 of mixture in a separate large bowl, and set aside.
- Pour the melted chocolate in the remaining 2/3 of mixture and fold together until smooth, and then spread onto the cheesecake base. Leave it in the fridge to cool.
- Add the peanut butter to the reserved mixture and mix it through until you get fine, smooth mixture. Spread evenly over chocolate cheesecake filling. Place it in the fridge.
- Melt the chocolate and stir in heavy cream. Spoon chocolate ganache on top of each cheesecake. Sprinkle chopped peanuts and mini chocolate chips on top for garnish.
- Store cheesecakes in refrigerator.