Mini Peanut Butter Cheesecakes is a rich, creamy, and indulging mini cheesecake recipe. This is made with simple pantry ingredients and gets ready very quickly. These Mini Peanut Butter Cheesecakes make for an easy dessert for the crowd.
To make the Crust combine graham cracker crumbs with melted butter. Stir to combine and it reaches a wet sand-like texture. Line a muffin tin with muffin tin liners. Place the crumbs at the bottom of the pan. Press it firmly down. Bake for 5 minutes at 350F or 180C. After it gets baked, allow it to cool down for 20-minutes.
In a bowl, combine Cream Cheese with Sour Cream, Vanilla, Creamy Peanut Butter, and Granulated Sugar. After the mixture is combined, add the Egg and beat just for 30 seconds or just until it gets combined. Do not overbeat after breaking in the Egg.
Place the Peanut Butter Cheesecake filling over the baked and cooled crusts. Fill it till the rim of the liner. Bake these Mini Peanut Butter Cheesecakes at 350F or 180C for 15-17 minutes.
After these Mini Peanut Butter Cheesecakes get baked, allow them to cool down to room temperature in the muffin pan itself for 10 minutes. Then transfer it to the freezer and freeze for 4 hours or overnight.
To make the Chocolate Frosting, melt unsweetened Chocolate Chips with heavy cream in a bowl. As it melts, stir until smooth. Place it over the Cooled Cheesecakes. Decorate with more Chocolate Chips or Chocolate Shavings and serve.
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Nutrition
Nutrition Facts
Mini Peanut Butter Cheesecakes
Amount Per Serving
Calories 564
* Percent Daily Values are based on a 2000 calorie diet.
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