Peanut Butter Mini Cheesecakes with Chocolate Cookie Crust | Recipe Hub 97

 Peanut Butter Mini Cheesecakes with Chocolate Cookie Crust

Peanut Butter Mini Cheesecakes with Chocolate Cookie Crust offer a delightful blend of creamy peanut butter cheesecake and rich chocolatey crust. Here's how you can make them:

Ingredients:

For the Chocolate Cookie Crust:

• 1 1/2 cups chocolate cookie crumbs (such as Oreos), finely crushed
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter, melted

For the Peanut Butter Cheesecake Filling:

• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1/2 cup creamy peanut butter
• 2 large eggs
• 1 teaspoon vanilla extract

For Garnish:

• Melted chocolate (for drizzling)
• Chopped peanuts or peanut butter cups (optional)

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners.

2. Prepare the Chocolate Cookie Crust:

   • In a mixing bowl, combine the chocolate cookie crumbs, granulated sugar, and melted butter until well mixed.
   • Press about 1 tablespoon of the mixture into the bottom of each paper liner in the muffin tin to form the crust.

3. Prepare the Peanut Butter Cheesecake Filling:

   • In a large mixing bowl, beat the softened cream cheese, granulated sugar, and peanut butter together until smooth and creamy.
   • Add the eggs one at a time, beating well after each addition.
   • Mix in the vanilla extract until well combined.

4. Fill the Muffin Liners:

   • Spoon or pipe the peanut butter cheesecake filling into each muffin liner, filling almost to the top.

5. Bake:

   • Bake the mini cheesecakes in the preheated oven for 18-20 minutes, or until the edges are set but the centers are slightly jiggly.
   • Remove from the oven and let them cool in the muffin tin for about 10 minutes, then transfer them to a wire rack to cool completely.

6. Garnish:

   • Once cooled, drizzle melted chocolate over the top of each mini cheesecake.
   • Optionally, garnish with chopped peanuts or peanut butter cups for extra flavor and decoration.

7. Chill and Serve:

   • Refrigerate the mini cheesecakes for at least 1 hour to allow them to firm up.
   • Once chilled, serve and enjoy these delicious Peanut Butter Mini Cheesecakes with Chocolate Cookie Crust!

These mini cheesecakes are perfect for peanut butter and chocolate lovers alike, with their creamy texture and irresistible flavor combination. Enjoy!