Description
Delicious mini cheesecakes combining chocolate and peanut butter, perfect for any occasion.
Ingredients
Scale
- 1 cup finely crushed chocolate graham crackers (or cookies)
- 4 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 16 oz cream cheese, softened
- 1/2 cup peanut butter
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 12 oz semi-sweet chocolate, chopped
- 1/2 cup heavy cream
- 1/4 cup chopped peanuts
Instructions
- Preheat your oven to 325°F (163°C) and line a cupcake pan with paper liners.
- Mix crushed chocolate graham crackers, sugar, and melted butter until well combined. Press into the cupcake liners to form a crust.
- Bake crusts for 10 minutes, then let cool slightly.
- Beat cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth. Add eggs one at a time, mixing gently.
- Spoon the cheesecake filling over the crusts and bake for 20 minutes, until a toothpick comes out nearly clean.
- Let cool at room temperature, then refrigerate to set fully.
- Melt chopped chocolate and stir in heavy cream until smooth for the ganache topping.
- Top mini cheesecakes with chocolate ganache and sprinkle with chopped peanuts.
Notes
Best enjoyed within 3-4 days. Can be frozen for up to two months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg