Mini Peanut Butter Cheesecakes with Chocolate Peanut Butter Sauce

 Recipe Tips and Tricks

• Make sure all your cold ingredients have been brought to room temperature before starting. This will ensure that everything blends into a smooth mixture without any clumps!
• Mix the eggs in last. It’s a good idea to get your eggs in last as overbeating this ingredient can cause cracking and unsightly air bubbles.
• If you’re using paper cups for these cheesecakes, freeze them before removing the paper. The slightly harder texture will make a clean break much easier.
• Don’t skimp on chilling time. You need to make sure your mini peanut butter cheesecakes are properly set before serving them.

  

Variations and Substitutions

• You can easily switch up the crunchy peanut topping with virtually anything you want. M&Ms, crumbled Oreos, chocolate chips – you name it, it’ll probably work!
• Although shortbread works best for the base, you can use a chocolate cookie for a different taste. The measurements will be the same, but the overall flavor of your cheesecakes will be slightly richer and heavier.
• Instead of a chocolate cream topping, you can use frosting! A dash of whipped cream or vanilla frosting is a great variation on the traditional recipe.
• If you want a Peanut Butter & Jelly feel, a small spoonful of jam is all you need! Strawberry or raspberry jam is always delicious, but virtually any fruity scoop is worth trying!
• If you don’t particularly like peanut butter, you can use cashew or almond butter in its place. The measurements should be the same, so don’t stress!

 

Ingredients 

Cookie Crust

•  6 shortbread cookies crushed
• 3 tbsp unsalted butter melted

Peanut Butter Cheesecake Filling

•  2 packages cream cheese 8oz/250g package, softened
•  ½ cup granulated sugar
•  ½ tsp vanilla extract
•  ½ tsp salt
•  ½ cup smooth peanut butter
•  2 eggs

Chocolate Peanut Butter Sauce

•  1 cup heavy cream
•  1 ½ cups dark chocolate finely chopped
•  1 tbsp smooth peanut butter
•  ⅛ cup peanuts chopped

Instructions

Cookie Crust

• Line a muffin tin with paper liners.
• Mix shortbread cookies and melted butter in a small bowl. Press mixture into the bottom of the muffin liners (about 1 to 2 teaspoons each).

Peanut Butter Cheesecake Filling

• Preheat oven to 350°F. In a large mixing bowl, beat cream cheese, sugar, vanilla, salt and peanut butter on medium speed until combined.
• Add in eggs, one at a time, on low speed. Mix until combined.
• Fill muffin tin with cheesecake mixture about ¾ way full. Bake for 20 minutes. Cool to room temperature and then refrigerate for 1 to 2 hours.

Chocolate Peanut Butter Sauce

• Heat heavy cream in a small saucepan over medium heat until it starts to steam. Turn off the heat and add in dark chocolate. Ensure the chocolate is completely covered by the cream by gently shaking the saucepan. Let sit for 3 minutes.
• Add in peanut butter and stir until it’s melted and smooth. Let it cool for 15 minutes and stir again. Spoon over top mini cheesecakes. Garnish with chopped peanuts.

Storage Instructions

These mini peanut butter cheesecakes will hold up well in the fridge for up to 4 days in an airtight container.

 

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