Indulge in these delightful No Bake Mini Peanut Butter Cheesecakes that are perfect for any occasion! They're creamy, rich, and oh-so-easy to make. Trust me, you’ll love the combination of peanut butter and chocolate!
Tips for Success
Ensure your cream cheese is at room temperature for a smooth texture. And remember, letting them chill overnight makes them even more delicious!
Favorite Parts
The topping is so satisfying to make and really takes these mini cheesecakes to the next level. Plus, who can resist mini peanut butter cups?
Ingredients
- For the crust:
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- For the cheesecake:
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- For the topping:
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Instructions
- Make the crust:
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Step 1- Prepare the crust: Thoroughly grease a mini cheesecake pan. Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Divide the mixture among the cavities of the cheesecake pan, about 1 heaping tablespoon in each. Firmly press into the bottom of each cavity (a shot glass or other small object makes easy work of this). Set aside.
- Make the cheesecake:
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Step 2- Prepare the cheesecake filling: In the bowl of an electric mixer, beat the cream cheese, peanut butter, and sugar on medium-high speed until creamy and well combined. Add in the vanilla and cream and continue beating until well combined and thickened. Pour in the melted chocolate and beat until combined. Divide the mixture among each cavity and cover with plastic wrap.
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Step 3- Chill the cheesecakes: Chill until firm, at least 4 hours or overnight.
- Make the topping:
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Step 4- Prepare the topping: Place the chocolate chips in a medium heatproof bowl. In a small saucepan, heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes, then stir until the mixture is melted and smooth. Pour over each cheesecake, allowing to barely drip down the sides. Top each cheesecake with Reese's Peanut Butter Cups. Serve, or cover and store in the fridge for up to 2 days.
Nutrition
- Calories: 320, Fat: 23g, Carbs: 28g, Protein: 5g
Cooking techniques
Chilling the cheesecake filling is crucial for achieving a perfect, firm texture. Melting chocolate requires careful attention; make sure not to overheat it!
Variations or substitutions
You can substitute the graham crackers with crushed Oreos for a chocolate crust. For a nut-free version, try sunflower seed butter instead of peanut butter!
Storage tips
Store any leftover cheesecakes in an airtight container in the refrigerator for up to 2 days. They are best enjoyed fresh, but can be made ahead of time!
Notes
These cheesecakes are rich, so a little goes a long way. Perfect for sharing!
