Description
Deliciously creamy and decadent mini cheesecakes made with chocolate and peanut butter, no baking required.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup melted butter
- 8 oz cream cheese, at room temperature
- ½ cup smooth peanut butter
- ½ cup powdered sugar
- 1 cup heavy cream
- 4 oz melted chocolate (dark or semi-sweet)
Instructions
- In a bowl, combine the graham cracker crumbs and melted butter until well mixed.
- Layer the crust mixture into the bottom of each mini cheesecake cup, pressing it down firmly.
- In a mixing bowl, beat the cream cheese and peanut butter together until smooth and creamy. Gradually add in the powdered sugar and beat until well combined.
- In another bowl, whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture.
- Melt your chocolate and allow it to cool slightly before folding it into the peanut butter mixture.
- Spoon the cheesecake filling on top of the crust in each cup, smoothing it out with a spatula.
- Place the mini cheesecakes in the refrigerator for at least 4 hours to set.
- Top with drizzled chocolate or crushed peanuts before serving.
Notes
Use silicone molds for easy removal, and keep mini cheesecakes in the fridge until just before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 285
- Sugar: 12g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg