What do you get when you combine creamy cheesecake with rich and decadent homemade peanut butter cup bars? You get these Miniature Peanut Butter Cup Cheesecakes.
J has two favorite desserts: cheesecake and homemade peanut butter cup bars. Last year for his birthday, I tried to combine those two using a springform pan and a no-bake cheesecake recipe. The resulting dessert was certainly tasty, but it was super messy and it just wasn’t what I had hoped it would be.
This year, I vowed to get things right.
I began by making miniature cheesecakes with graham cracker crusts. These little guys, on their own, are delicious. They’d be perfect as is, or topped with fruit. I didn’t stop there, though. I added a layer of chocolate, then a layer of peanut butter, and then another layer of chocolate, to top the cheesecakes with a homemade peanut butter cup.
Y’all, I totally nailed it with this recipe. The cheesecake is creamy and smooth, while the peanut butter cup layer is rich and not too thick. These little threats are perfectly sized for sharing, too!
Miniature Peanut Butter Cup Cheesecakes
- 8 graham crackers
- 3 tbs butter
- 2 tbs sugar
- 16 oz. cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 2 tsp vanilla extract
- pinch of salt
- 2 1/2 cups chocolate chips, divided
- 1 1/2 cup peanut butter
- 2 tbs powdered sugar
- Preheat oven to 350 degrees. Place graham crackers in a gallon-size freezer bag and use a rolling pin to crush them into crumbs. Melt the butter in a large bowl in a microwave. To the butter, add the crumbs and the sugar. Mix well.
- Scoop a heaping tablespoon of the crumb mixture into 18 muffin cups lined with cupcake liners. Use a juice glass, or your fingers, to tightly pack the crumbs into a crust.
- In a large bowl, combine the cream cheese, sugar, eggs, vanilla, and salt. Mix until well combined and smooth, either using a whisk or a hand mixer. Divide the mixture evenly between the 18 muffin cups.
- Bake cheesecakes for 14-17 minutes, or until just set in the middle. Don’t let them turn golden. Allow cheesecakes to cool slightly before transferring them to a cooling rack.
- Melt half the chocolate chips by microwaving for 30 second increments, stirring after each. Place a heaping teaspoon of melted chocolate on top of each cheesecake, and then use the back of the spoon to spread the chocolate into an even layer.
- Place the cheesecakes in the freezer for 10 minutes to allow the chocolate to set. Meanwhile, mix together the peanut butter and the powdered sugar.
- Add a spoonful of peanut butter to each chilled cheesecake and spread it into an even layer. Return the cheesecakes to the freezer for 10 minutes. Meanwhile, melt the remaining chocolate chips.
- Spoon melted chocolate over the peanut butter on each cheesecake and spread it into an even layer. Freeze the cheesecakes one last time for 10 minutes.
- Serve Miniature Peanut Butter Cup Cheesecakes immediately, or store in the refrigerator for up to three days.
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