Mini Chocolate Peanut Butter Cheesecakes (Print Version)

# Ingredients:

01 - 1 sleeve graham crackers (9 cookies).
02 - 4 tablespoons unsalted butter, melted.
03 - 8 ounces cream cheese, room temperature.
04 - 1/3 cup creamy peanut butter.
05 - 1/2 cup granulated sugar.
06 - 1 teaspoon vanilla extract.
07 - 2/3 cup heavy cream.
08 - 4 ounces semisweet chocolate, melted and cooled.
09 - 1/2 cup semisweet chocolate chips for topping.
10 - 1/4 cup heavy cream for topping.
11 - Mini peanut butter cups for decoration.

# Instructions:

01 - Grease mini cheesecake pan thoroughly.
02 - Process graham crackers into crumbs, mix with melted butter, and press into pan cavities.
03 - Beat cream cheese, peanut butter, and sugar until smooth and creamy.
04 - Mix in vanilla and heavy cream until thick and well combined.
05 - Pour in melted chocolate and beat until fully mixed.
06 - Divide mixture between pan cavities and cover.
07 - Refrigerate until firm, at least 4 hours.
08 - Pour hot cream over chocolate chips, wait 3 minutes, then stir until smooth.
09 - Top each cheesecake with ganache and peanut butter cups.

# Notes:

01 - Can be made up to 2 days ahead.
02 - Store covered in refrigerator.
03 - A shot glass works well for pressing crusts.

Back