Description
Creamy peanut butter cheesecakes pack rich flavor into adorable bite-sized treats. Small desserts deliver maximum indulgence with minimal effort, promising delightful moments of pure chocolate and peanut butter bliss for quick sweet cravings.
Ingredients
Scale
Main Ingredients:
Crust:
- 1 cup (240 milliliters) graham cracker crumbs
- 4 tablespoons (56 grams) unsalted butter, melted
Cheesecake Filling:
- 2 packages (16 ounces / 454 grams) full-fat cream cheese, softened to room temperature
- ½ cup (128 grams) creamy peanut butter
- ½ cup (100 grams) granulated sugar
- 2 large eggs
Topping:
- ½ cup (85 grams) semi-sweet chocolate chips
- ¼ cup (60 milliliters) heavy whipped cream
Additional Flavor:
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and arrange paper liners in a standard muffin pan.
- Combine graham cracker crumbs with melted butter until the mixture resembles coarse, damp sand.
- Distribute 1-of crumb mixture into each muffin cup, pressing firmly with a measuring tool to create a compact base.
- Bake the crust for 5 minutes, then remove and allow to cool completely at room temperature.
- In a large mixing bowl, use an electric mixer to blend cream cheese, peanut butter, and sugar until completely smooth and uniform.
- Incorporate vanilla extract into the mixture, then add eggs one at a time, mixing gently to prevent over-beating.
- Carefully divide the cheesecake batter evenly among the prepared muffin cups, filling each to the top.
- Bake for 15-17 minutes, watching for a slightly wobbly center that indicates proper doneness.
- Remove from oven and let the mini cheesecakes cool to room temperature.
- Refrigerate for a minimum of 4 hours to set completely.
- For the ganache, place chocolate chips in a medium bowl.
- Gently heat heavy cream in a small saucepan until it reaches just below boiling point.
- Pour hot cream over chocolate chips and let stand for 1-2 minutes.
- Stir until the ganache becomes smooth and glossy.
- Allow ganache to cool to room temperature.
- Spoon ganache over each chilled cheesecake and garnish with chocolate shavings.
Notes
- Chill the cheesecakes for at least 4 hours to ensure a perfectly set, creamy texture that melts in your mouth.
- Press graham cracker crust firmly to create a solid base that won’t crumble when you bite into these mini delights.
- Avoid overmixing the cheesecake batter to prevent a tough, dense texture and maintain a smooth, silky consistency.
- Use room temperature ingredients like cream cheese and eggs for a more uniform, lump-free mixture that blends seamlessly.
- Let the chocolate ganache cool slightly before topping to achieve a glossy, perfectly spreadable coating that looks professional.
- Line the muffin pan carefully to ensure easy removal and a beautiful presentation of these individual peanut butter cheesecakes.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 75 mg