Mini Peanut Butter Cup Cheesecakes
Mini Peanut Butter Cup Cheesecakes are a delicious dessert combining creamy peanut butter and cheesecake flavors with a crumbly crust.
Equipment
- Muffin tin
- Mixing bowls
- Electric mixer
- spatula
Ingredients
For the Crust
- 1 cup Graham Cracker Crumbs Use gluten-free graham crackers for a gluten-free option.
- 2 tablespoons Granulated Sugar
- 5 tablespoons Unsalted Butter Melt before mixing with crumbs.
For the Cheesecake Filling
- 8 oz Cream Cheese Use dairy-free cream cheese for a dairy-free option.
- ½ cup Creamy Peanut Butter Natural peanut butter may affect texture due to oil content.
- ½ cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 1 cup Heavy Cream Coconut cream can be used for a dairy-free version.
For the Garnish
- 12 Mini Peanut Butter Cups
- Chocolate Sauce Optional drizzle.
Instructions
Preparation
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until well blended.
- Firmly press the mixture into the bottom of a muffin tin lined with cupcake liners.
- Bake for 8-10 minutes or until lightly golden. Let cool completely.
- In a large bowl, beat softened cream cheese until smooth. Add creamy peanut butter, powdered sugar, and vanilla extract, mixing until combined.
- In another bowl, whip heavy cream until stiff peaks form. Gently fold into the peanut butter mixture.
- Spoon the peanut butter filling over the cooled crusts, smoothing the tops with a spatula.
- Cover and refrigerate for at least 2 hours, allowing the cheesecakes to firm up.
- Garnish with a mini peanut butter cup and drizzle with chocolate sauce before serving.
Nutrition
Serving: 1cheesecakeCalories: 230kcalCarbohydrates: 18gProtein: 4gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 30mgIron: 0.5mg
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