Mini Peanut Butter Cheesecakes: A Sweet and Savory Delight
For those who relish the rich, creamy texture of cheesecake and adore the robust flavor of peanut butter, these Mini Peanut Butter Cheesecakes are a dream come true. This recipe combines a crunchy graham cracker crust with a smooth and luscious peanut butter cheesecake filling, all topped off with a decadent chocolate ganache that perfectly complements the peanut butter.
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted (1/2 stick)
For the Cheesecake Filling:
- 2 packages full-fat cream cheese, softened to room temperature (8 oz each)
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
For the Chocolate Ganache:
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy whipping cream
Directions
- Crust Preparation:
- Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners to ensure easy removal.
- Combine graham cracker crumbs with melted butter until you achieve a coarse sand-like texture. Evenly press about 1-2 tablespoons of this mixture into each muffin cup. Bake for 5 minutes, then allow to cool.
- Cheesecake Filling:
- In a mixing bowl, beat together the cream cheese, peanut butter, and sugar until the mixture is smooth and free of lumps.
- Stir in the vanilla extract. Add the eggs one at a time, mixing just enough to incorporate them into the batter without overbeating.
- Divide the batter evenly among the muffin cups over the crusts. Bake for 15-17 minutes or until the centers are just slightly jiggly. Allow to cool to room temperature, then refrigerate for at least 4 hours to set.
- Chocolate Ganache:
- Heat the cream in a small saucepan until it is just about to boil. Remove from heat and pour over the chocolate chips in a bowl.
- Let sit for 1-2 minutes, then stir until the chocolate is completely melted and the ganache is smooth.
- Allow the ganache to cool to room temperature before spooning or piping onto the chilled cheesecakes.
Nutritional Information
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Additional Time: 4 hours for setting
- Total Time: 4 hours 35 minutes
- Calories: 361 kcal per serving
- Servings: 12 cheesecakes
Whether you’re looking for a treat for a special occasion or just a delightful dessert to brighten up your week, these Mini Peanut Butter Cheesecakes promise to deliver both satisfaction and smiles. Enjoy the perfect blend of flavors and textures in each bite of these delectable mini treats!
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Mini Peanut Butter Cheesecakes
- Total Time: 4 hours 35 minutes
- Yield: 12 1x
Description
These Mini Peanut Butter Cheesecakes offer a heavenly combination of creamy peanut butter and rich chocolate ganache, all nestled atop a buttery graham cracker crust. Perfect for parties or a sweet personal treat, these cheesecakes are as delightful to look at as they are to eat.
Indulge in the smooth texture and rich flavors that blend perfectly in every bite. Whether it’s for a gathering, special occasion, or a comforting treat just for you, these mini cheesecakes promise satisfaction in every decadent, bite-sized piece.
Ingredients
Crust:
1 cup graham cracker crumbs
4 tbsp unsalted butter, melted (1/2 stick)
Cheesecake Filling:
2 packages full-fat cream cheese, softened to room temperature (8 oz each)
½ cup creamy peanut butter
½ cup granulated sugar
1 tsp vanilla extract
2 large eggs
Chocolate Ganache:
½ cup semi-sweet chocolate chips
¼ cup heavy whipping cream
Instructions
Crust:
Preheat the oven to 350°F. Line a muffin pan with paper liners.
Mix graham cracker crumbs with melted butter until coarse sand texture. Press 1-2 tbsp into each muffin cup, then bake for 5 minutes. Let cool.
Cheesecake:
Beat cream cheese, peanut butter, and sugar until smooth. Add vanilla, then eggs one at a time, mixing just until incorporated.
Divide batter among muffin cups, bake 15-17 minutes until slightly jiggly in the center. Cool to room temperature, then refrigerate 4 hours.
Ganache:
Heat cream until just before boiling, pour over chocolate chips. After 1-2 minutes, stir until smooth. Cool to room temp before topping cheesecakes.
- Prep Time: 15 minutes
- Additional Time: 4 hours
- Cook Time: 20 minutes
Nutrition
- Calories: 361 kcal