Chocolate Peanut Butter Mini Cheesecakes

These Chocolate Peanut Butter Mini Cheesecakes are the ultimate indulgence for peanut butter and chocolate lovers. With a rich, creamy peanut butter filling and a decadent chocolate ganache topping, these cheesecakes are made in individual portions, making them perfect for parties, gatherings, or a special treat at home. Best of all, they're no-bake, which makes them quick and easy to prepare!

INGREDIENTS

• Graham cracker crumbs: 1 cup, for the crust base.
• Butter: 4 tbsp, melted, to help bind the graham cracker crumbs together.
• Semi-sweet chocolate: 10 oz, chopped, for the cheesecake filling and ganache.
• Cream cheese: 16 oz, softened, to form the creamy filling.
• Heavy cream: 2 cups, room temperature, for the rich, thickened filling texture.
• Powdered sugar: 1 cup, to sweeten the filling.
• Vanilla extract: 1 tsp, for flavoring the filling.
• Creamy peanut butter: 2/3 cup, to give the filling a peanut butter flavor.
• Semi-sweet chocolate: 6 oz, chopped, for the ganache topping.
• Heavy cream: 1/4 cup, for the ganache.
• Mini chocolate chips: For garnish, to add a touch of sweetness and texture.
• Chopped peanuts: For garnish, adding crunch and peanut flavor to the final dish.

INSTRUCTIONS

Step 1:

Line 12 mini baking cups or springform pans with liners.

Step 2:

In a medium bowl, mix graham cracker crumbs and melted butter. Press into the bottom of each cup and chill in the fridge to set.

Step 3:

Melt the 10 oz of semi-sweet chocolate in the microwave in short bursts until smooth. Let it cool slightly.

Step 4:

In a separate bowl, whisk together the cream cheese, powdered sugar, and vanilla extract until smooth. Add the heavy cream and beat until thickened, like mousse. Reserve 1/3 of the mixture in another bowl.

Step 5:

Fold the melted chocolate into the 2/3 of the mixture and spread it evenly over the chilled graham cracker crust. Chill again to set the chocolate layer.

Step 6:

Mix the peanut butter into the reserved filling. Spread this peanut butter mixture over the chocolate layer. Chill again to set the peanut butter layer.

Step 7:

For the ganache, melt the remaining 6 oz of semi-sweet chocolate and mix with 1/4 cup of heavy cream. Spoon the ganache over the peanut butter layer and chill to set.

Step 8:

Garnish with mini chocolate chips and chopped peanuts.

Step 9:

Refrigerate the cheesecakes until ready to serve.

Serving and Storage Tips

• Serve chilled for the best texture and flavor.
• Keep the cheesecakes stored in the fridge until ready to serve. They can also be frozen for up to 1 month.

Helpful Notes

• If you prefer a sweeter crust, you can add a tablespoon of sugar to the graham cracker crumbs.
• For an extra chocolate kick, drizzle the top with additional melted chocolate before garnishing.

Tips from Well-Known Chefs

• Chef Ina Garten recommends using room temperature cream cheese for a smoother filling texture.

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