Description
These indulgent mini cheesecakes combine the rich flavors of peanut butter and chocolate on a crunchy graham cracker crust. They’re the perfect bite-sized treat for any occasion, with a creamy, melt-in-your-mouth texture.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 3 tablespoons melted butter
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup creamy peanut butter
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 2 tablespoons vegetable oil
Instructions
- In a small bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of lined muffin tin cups.
- In a large bowl, beat cream cheese until smooth. Add powdered sugar, peanut butter, heavy cream, and vanilla extract. Mix until well combined.
- Divide cream cheese mixture evenly among muffin tin cups.
- In a microwave-safe bowl, melt chocolate chips with vegetable oil. Stir until smooth.
- Spoon chocolate over the top of each cheesecake.
- Refrigerate for at least 2 hours before serving.
Notes
- These mini cheesecakes can be topped with chopped peanuts or extra chocolate drizzle for added texture and flavor.
- For best results, let them chill for at least 2 hours to allow the flavors to meld together.
- You can use crunchy peanut butter for a bit more texture in the filling.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (no baking required)