Description
Rich mini peanut butter cheesecakes blend creamy textures with nutty chocolate undertones. Compact desserts invite quick indulgence while satisfying sweet cravings with minimal kitchen effort.
Ingredients
Scale
- 2 packages (16 oz / 454 g) full-fat cream cheese, softened to room temperature
- ½ cup (128 g) creamy peanut butter
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 cup (240 mL) graham cracker crumbs
- 4 tbsps (56 g) unsalted butter, melted
- ½ cup (85 g) semi-sweet chocolate chips
- ¼ cup (60 mL) heavy whipped cream
- 1 tsp vanilla extract
Instructions
- Crust Preparation: Pulverize graham crackers and meld with melted butter until texture resembles damp sand, then press firmly into muffin pan liners to form a sturdy foundation.
- Baking Base: Toast crust in preheated 350°F oven for 5 minutes, allowing complete cooling to stabilize structure.
- Cheesecake Mixture: Whip cream cheese, peanut butter, and sugar using electric mixer until silky smooth, then gently fold in vanilla and eggs, maintaining delicate consistency without over-mixing.
- Filling and Initial Baking: Distribute cheesecake batter evenly across prepared cups, filling to rim, and bake 15-17 minutes until center displays subtle trembling, indicating perfect custard-like texture.
- Cooling and Setting: Remove from oven and allow mini cheesecakes to reach room temperature, then refrigerate minimum 4 hours for complete solidification.
- Chocolate Ganache: Simmer heavy cream near boiling point, pour over chocolate chips, let rest momentarily, then stir until achieving glossy, uniform chocolate glaze.
- Final Presentation: Once chilled, crown each miniature cheesecake with cooled ganache and sprinkle chocolate shavings for elegant finishing touch.
Notes
- Prevent Cracking: Press graham cracker crust firmly to create a solid base and avoid overmixing cheesecake batter to prevent surface cracks during baking.
- Temperature Control: Allow cream cheese to reach room temperature before mixing to ensure smooth, lump-free batter and consistent texture.
- Precise Baking: Watch cheesecakes carefully during baking; a slightly wobbly center indicates perfect doneness and prevents dry, overcooked results.
- Chilling Technique: Refrigerate mini cheesecakes for at least 4 hours to develop rich flavor and achieve a firm, creamy consistency that holds its shape when served.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 303
- Sugar: 18 g
- Sodium: 253 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 62 mg