Description
Irresistible chocolate peanut butter mini cheesecakes deliver pure bliss in each delicate bite. Rich chocolate crumbs cradle creamy peanut butter filling, promising a luxurious dessert experience that melts perfectly on eager palates.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 2/3 cup creamy peanut butter
- 10 ounces (283 grams) semi-sweet chocolate, chopped
Crust Ingredients:
- 1 cup graham cracker crumbs
- 4 tablespoons butter, melted
Filling and Topping Ingredients:
- 2 cups heavy cream, room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 6 ounces (170 grams) semi-sweet chocolate, chopped
- 1/4 cup heavy cream
- Mini chocolate chips
- Chopped peanuts
Instructions
- Prepare a muffin tin by lining 12 cavities with paper liners or lightly greasing with cooking spray.
- Create the graham cracker base by combining crushed graham crackers with melted butter. Press the mixture firmly into the bottom of each lined cavity. Refrigerate for 10 minutes to set the crust.
- Carefully melt chocolate in 15-second microwave intervals, stirring between each interval until smooth and glossy. Allow chocolate to cool slightly at room temperature.
- In a large mixing bowl, whip cream cheese until completely smooth. Incorporate powdered sugar and vanilla extract, mixing until fully integrated. Gradually add heavy cream, beating until the mixture reaches a light, mousse-like consistency.
- Divide the cream cheese mixture, reserving one-third in a separate bowl. Fold the melted chocolate into the larger portion of the mixture until evenly blended.
- Spread the chocolate-infused cream cheese layer over the chilled graham cracker crust. Return to the refrigerator for 15 minutes to partially set.
- Blend peanut butter into the reserved cream cheese mixture until completely smooth. Carefully spread this layer over the chocolate layer, creating a distinct stripe.
- Prepare the ganache by gently heating chocolate and heavy cream together, stirring until silky and completely combined. Allow to cool slightly.
- Drizzle the ganache over the peanut butter layer, creating an elegant finish. Sprinkle with chopped peanuts and miniature chocolate chips for texture and visual appeal.
- Refrigerate the mini cheesecakes for at least 2 hours or overnight to ensure complete setting and optimal flavor development.
Notes
- Crust Consistency Ensure graham cracker crumbs are finely ground and butter is fully incorporated for a compact, even base that holds together perfectly.
- Temperature Matters Allow cream cheese to reach room temperature before mixing to prevent lumps and create a silky smooth filling.
- Chocolate Melting Technique Use low microwave power and stir frequently to avoid burning chocolate, creating a glossy, perfectly melted texture.
- Make-Ahead Magic These mini cheesecakes can be prepared up to 3 days in advance, making them ideal for stress-free entertaining.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Desserts, Snacks
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 384 kcal
- Sugar: 29 g
- Sodium: 120 mg
- Fat: 31 g
- Saturated Fat: 13 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 65 mg