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Category: Cheesecake
Prep Time: Cook Time: Total Time:
For the crust:
1 cup chocolate wafer crumbs*
2 tablespoons unsalted butter, melted
For the filling:
8 ounces cream cheese, softened
1/2 cup granulated sugar
1/3 cup smooth peanut butter
1 large egg
1 teaspoon vanilla extract
1 tablespoon milk chocolate chips, finely chopped
1 tablespoon roasted peanuts, finely chopped
To make the crust:
Preheat oven to 350. Lightly grease a 12-cavity mini cheesecake pan.**
Mix cookie crumbs and butter until well blended. Press about a tablespoonful of mixture into the bottom of each cavity.
Bake 10 minutes. Set aside to cool.
To make the filling:
Using an electric mixer on medium speed, beat cream cheese, sugar, and peanut butter until combined. Add egg and vanilla, and mix until blended.
Top each crust with about 2 tablespoons of filling. Bake 18-22 minutes, or until set.
Cool in pan for 1 hour. Remove from pan, cover, and refrigerate for at least 2 hours.
Before serving, sprinkle a mixture of chopped milk chocolate chips and peanuts on top of each cheesecake.
Notes
*I used Nabisco Chocolate Wafers and ground them in a food processor. For 1 cup, you'll need about 20 cookies.
**A mini cheesecake pan works very well for these. You can also use mini muffin pans, but I would suggest lining them with paper liners.
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Peanut Butter Mini Cheesecakes with Chocolate Cookie Crust
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
For the crust:
1 cup chocolate wafer crumbs*
2 tablespoons unsalted butter, melted
For the filling:
8 ounces cream cheese, softened
1/2 cup granulated sugar
1/3 cup smooth peanut butter
1 large egg
1 teaspoon vanilla extract
1 tablespoon milk chocolate chips, finely chopped
1 tablespoon roasted peanuts, finely chopped
To make the crust:
Preheat oven to 350. Lightly grease a 12-cavity mini cheesecake pan.**
Mix cookie crumbs and butter until well blended. Press about a tablespoonful of mixture into the bottom of each cavity.
Bake 10 minutes. Set aside to cool.
To make the filling:
Using an electric mixer on medium speed, beat cream cheese, sugar, and peanut butter until combined. Add egg and vanilla, and mix until blended.
Top each crust with about 2 tablespoons of filling. Bake 18-22 minutes, or until set.
Cool in pan for 1 hour. Remove from pan, cover, and refrigerate for at least 2 hours.
Before serving, sprinkle a mixture of chopped milk chocolate chips and peanuts on top of each cheesecake.
Notes
*I used Nabisco Chocolate Wafers and ground them in a food processor. For 1 cup, you'll need about 20 cookies.
**A mini cheesecake pan works very well for these. You can also use mini muffin pans, but I would suggest lining them with paper liners.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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