Mini Chocolate Peanut Butter Cheesecakes Recipe


For crust:
1 cup finely beaten chocolate graham crackers (or cookies)
four tablespoons unsalted butter or margarine, melted
1 tablespoon granulated sugar
For filling:
sixteen oz.Cream cheese, softened
1/2 cup peanut butter
2 eggs
2/three cup powder sugar
1 teaspoon vanilla
For topping:
half of cup heavy cream
1/four cup chopped peanuts
12oz. Semi-sweet chocolate chopped


  1. Preheat the oven to 325 stages F and line a cupcake pan with paper liners.
  2. In a bowl blend together graham cracker (or cookie crumbs), sugar and melted butter.
  3. Divide crumbs within the cupcake liners and press it on the bootom. Bake for 10 mins, cast off from oven and set aside.
  4. In a massive mixing bowl, blend collectively cream cheese, peanut butter, powder sugar and vanilla on medium speed until properly mixed.
  5. Beat in eggs (one at a time) till flippantly mixed.Do no longer over mix it.
  6. Spoon cheesecake filling over the crusts and bake at 325 F for 20 minutes or until the toothpick comes out almost clean.
  7. Remove from oven and cool absolutely.
  8. Melt the chocolate and stir in heavy cream. Spoon chocolate ganache on pinnacle of each cheesecake. Sprinkle chopped toasted peanuts on pinnacle for garnish.
  9. Store cheesecakes in fridge.