Mini Chocolate Peanut Butter Cheesecakes Recipes

MINI CHOCOLATE PEANUT BUTTER CHEESECAKES

Steps:

• To make the crust:
• In a bowl, combine crust ingredients and mix until cookie crumbs are evenly moist.
• To make the peanut butter filling:
• In a bowl, combine Splenda Sweetener, peanut butter, and cream cheese; mix until smooth.
• To make the chocolate filling:
• Place chopped chocolate in a glass bowl. Microwave on high for 30 seconds; stir until smooth. If needed, microwave for 20 seconds more until chocolate is melted.
• In a bowl, combine cream cheese and Splenda Sweetener; beat until smooth. Slowly add milk and whisk until smooth. Add melted chocolate, mixing until smooth. Add egg substitute and vanilla extract and mix to blend.
• To assemble the cups:
• Preheat oven to 350°F. Place 24 mini foil baking cups on a rimmed baking sheet.
• Evenly divide crust mixture among baking cups, pressing firmly.
• Place approx. ½ teaspoon peanut butter filling in the center of each baking cup.
• Spoon chocolate filling into each baking cup. Firmly tap sheet pan on countertop to remove any air bubbles.
• Bake for 10-15 minutes, or until slightly firm to the touch. Chill for about 2 hours before serving. Drizzle optional melted chocolate over cups to finish.

MINI CHOCOLATE CHEESECAKES WITH PEANUT BUTTER FILLED DELIGHTFULLS

Steps:

• PREHEAT oven to 350°F. Melt baking bar per package melting directions. Set aside. PLACE 36 2-inch foil bake cups on baking sheet(s) with sides. Place one vanilla wafer, flat-side down, on bottom of each cup. Place 4 DelightFulls morsels on top of each wafer. Set aside remaining DelightFulls morsels. BEAT cream cheese, sugar and flour in large mixer bowl until creamy. Add eggs and vanilla extract; beat well. Beat in melted chocolate. Spoon or scoop heaping tablespoon of cream cheese mixture into each bake cup. BAKE for 11 to 12 minutes or until just set. Remove from oven to wire rack. Let cool 10 minutes. Top each cheesecake with 3 to 4 DelightFulls morsels. Morsels will soften but will retain shape. Cool completely. Cover and refrigerate. To serve, leave in foil cups or peel away foil and place in paper liners. TIP: 1/3 less fat cream cheese (Neufchatel) can be substituted for the regular cream cheese.

PEANUT BUTTER CHOCOLATE MINI CHEESECAKES

Steps:

• Heat oven to 325ºF.
• Combine graham crumbs, butter and 2 Tbsp. sugar; press onto bottoms of 12 paper-lined muffin cups. Bake 10 min.; cool.
• Meanwhile, beat cream cheese and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour half the batter into separate bowl. Add melted chocolate to batter in one bowl; mix well. Add peanut butter to remaining batter; mix well.
• Spoon chocolate batter over crusts; smooth tops with back of spoon; top with peanut butter batter.
• Bake 20 to 25 min. or until centers are set. Cool completely. Refrigerate 2 hours. Remove muffin liners from cheesecakes. Pipe frosting decoratively onto tops of cakes; sprinkle with nuts.

MINI PEANUT BUTTER CHEESECAKES RECIPE BY TASTY

Steps:

• Form peanut butter sandwiches with Ritz crackers.
• Place them in the bottom of each cup of a muffin tin.
• In a large bowl beat together cream cheese and sugar.
• Then add peanut butter, sour cream, vanilla, 2 eggs, and beat again.
• Pour mixture over each peanut butter sandwich until each cup is ¾ full.
• Top with crushed Ritz cracker.
• Bake for 22 minutes at 275°F (135°C). Let cool completely and then refrigerate 2 hours.
• Enjoy!

MINI PEANUT BUTTER CHOCOLATE CHEESECAKES

Steps:

• 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.

MINIATURE PEANUT BUTTER CHEESECAKES

Steps:

• In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottoms of six paper-lined muffin cups; set aside., In a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg and vanilla; beat on low speed just until combined. Place a peanut butter cup in the center of each muffin cup; fill with cream cheese mixture., Bake at 350° for 15-18 minutes or until center is set. Cool on a wire rack for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 2 hours.