These little cheesecakes are ideal for parties. Although they taste great just out of the oven, you can prepare them the day before and store in the refrigerator overnight.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 mini cheesecakes |
Ingredients
- 1 cup graham cracker crumbs
- 1 tablespoon brown sugar
- 3 tablespoons unsalted butter, melted
- 11 ounces cream cheese, softened
- ½ cup white sugar
- 1 teaspoon vanilla extract
- ½ cup milk
- 2 large eggs
- ⅓ cup creamy peanut butter
- ½ cup semisweet chocolate chips, melted and slightly cooled
- ½ cup chopped peanuts
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Line a 12-cup muffin tin with paper liners.
- Mix graham cracker crumbs, butter, and brown sugar together in a bowl. Spoon evenly into the prepared muffin cups and press to flatten.
- Beat cream cheese in a mixing bowl with an electric mixer until smooth and creamy. Mix in white sugar and vanilla until fluffy. Mix in milk, then eggs, one at a time; mix until smooth. Transfer 1/2 of the batter to a separate bowl.
- Add peanut butter to one bowl of the cream cheese mixture; beat until well blended. Divide mixture among the muffin cups.
- Add melted chocolate chips to the remaining cream cheese mixture and beat until creamy and smooth. Pour into the muffin cups and sprinkle chopped peanuts over top.
- Bake in the preheated oven until almost set, 20 to 25 minutes. Remove from the oven and place on a wire rack until completely cooled. Enjoy immediately or refrigerate before serving.
Reviews
This was a very easy recipe to follow and make. It was a little dish heavy with having to separate out the cheesecake mixture to form two layers but it was worth it. Think cheescake peanut butter cups. Very very good.