Chocolate Peanut Butter Mini Cheesecakes offer a delightful, no-bake dessert that captures the essence of indulging in a massive peanut butter cup. This is a perfect treat for those who adore the combination of peanut butter and chocolate.
Chocolate Peanut Butter Mini Cheesecakes
This cheesecake embodies the essence of a Reese’s peanut butter cup, transformed into a creamy cheesecake masterpiece. The crust boasts a delightful combination of crispiness and buttery richness. The chocolate layer achieves its deep and decadent flavor with the inclusion of semi-sweet chocolate, while the top layer is generously infused with peanut butter.
To complete the decadence, the entire creation is crowned with a generous layer of luscious chocolate ganache, generously adorned with chopped peanuts and miniature chocolate chips.
This cheesecake achieves its firmness in the refrigerator, relying solely on the chocolate, peanut butter, and cream cheese as binding agents, with no need for eggs or gelatin.
How to make Chocolate Peanut Butter Mini Cheesecakes
Begin by assembling your ingredients. This indulgent treat requires only a handful of essential components!
- Graham crackers crumbs
- Butter
- Semi – sweet chocolate
- Cream cheese
- Heavy cream
- Powdered sugar
- Vanilla extract
- Peanut butter
- Mini Chocolate Chips
- Peanuts – chopped
Can I Make Chocolate Peanut Butter Mini Cheesecake Ahead?
Certainly, in fact, it’s even more desirable if you prepare it a day in advance of serving, as it will have ample time to firm up perfectly.
Can You Freeze It?
Absolutely, these mini cheesecakes freeze exceptionally well. Simply store them in an airtight container and freeze for a duration of up to 2 months.
Chocolate Peanut Butter Mini Cheesecakes
Crafting Chocolate Peanut Butter Mini Cheesecakes is a breeze with this no-bake recipe, offering the delightful experience of savoring a colossal peanut butter cup. It’s a dream come true for aficionados of both peanut butter and chocolate.
PREP TIME30 mins
TOTAL TIME30 mins
CUISINEAmerican
SERVINGS 12
INGREDIENTS 1x2x3x
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
Make Recipe
INSTRUCTIONS
- Prepare 12 baking cups or panettone baking cups (I used 2 3/8 x 2 Inch) or mini springform pans.
- In a medium-sized bowl, combine the graham cracker crumbs with the melted butter. Stir until the mixture is thoroughly blended.
- Press this mixture evenly into the paper cups, using the bottom of a shot glass to create a firm layer. Allow it to chill in the refrigerator while you proceed with the next steps.
- Melt the chocolate in a microwave-safe bowl using short bursts, ensuring it is completely melted. Let it cool slightly.
- Use an electric mixer to whisk together the cream cheese, icing sugar, and vanilla until well combined. Pour in the heavy cream and continue mixing until it thickens, resembling the texture of mousse.
- Transfer one-third of this mixture into a separate large bowl and set it aside.
- Combine the melted chocolate with the remaining two-thirds of the mixture, folding them together until the mixture becomes smooth. Then, spread this chocolate mixture over the chilled cheesecake base and place it back in the fridge to cool.
- Add the peanut butter to the reserved mixture and blend until you achieve a fine, smooth consistency. Spread this peanut butter mixture evenly over the chocolate cheesecake filling. Return it to the fridge.
- Melt the chocolate and mix in the heavy cream. Spoon the chocolate ganache on top of each cheesecake, and for an attractive finish, sprinkle chopped peanuts and miniature chocolate chips.
- Store the cheesecakes in the refrigerator until ready to serve.