Chocolate Peanut Butter Cheesecakes (Print Version)
# Ingredients:
01 -
1 cup graham cracker crumbs (for the crust).
02 -
4 tbsp butter, melted (for the crust).
03 -
10 oz semi-sweet chocolate, chopped (for the cheesecake filling).
04 -
16 oz cream cheese, softened (for the cheesecake filling).
05 -
2 cups heavy cream, room temperature (for the cheesecake filling).
06 -
1 cup powdered sugar (for the cheesecake filling).
07 -
1 tsp vanilla extract (for the cheesecake filling).
08 -
2/3 cup creamy peanut butter (for the cheesecake filling).
09 -
6 oz semi-sweet chocolate, chopped (for the ganache).
10 -
1/4 cup heavy cream (for the ganache).
11 -
Mini chocolate chips (for garnish).
12 -
Chopped peanuts (for garnish).
# Instructions:
01 -
Line 12 mini baking cups or springform pans.
02 -
In a medium bowl, mix graham cracker crumbs and melted butter. Press into the cups and chill in the fridge.
03 -
Heat chocolate in the microwave in short bursts until smooth. Let it cool slightly.
04 -
Whisk cream cheese, powdered sugar, and vanilla until smooth. Add heavy cream and beat until thickened, like mousse. Separate 1/3 of the mixture into another bowl.
05 -
Fold melted chocolate into the 2/3 of the mixture. Spread this over the crust and chill.
06 -
Mix peanut butter into the reserved filling, then spread it over the chocolate layer. Chill again.
07 -
Melt chocolate and mix with heavy cream. Spoon over the peanut butter layer.
08 -
Sprinkle chopped peanuts and mini chocolate chips on top.
09 -
Keep the cheesecakes chilled until ready to serve.
# Notes:
01 -
These no-bake mini cheesecakes are a rich, indulgent treat, combining the flavors of chocolate and peanut butter in a bite-sized form.