Mini Peanut Butter Chocolate Cheesecakes Recipes

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MINI PEANUT BUTTER CHEESECAKES RECIPE BY TASTY



Mini Peanut Butter Cheesecakes Recipe by Tasty image

Here's what you need: ritz crackers, cream cheese, sugar, peanut butter, sour cream, vanilla, eggs

Provided by Tasty

Categories     Bakery Goods

Yield 12 mini cheesecakes

Number Of Ingredients 7

24 ritz crackers
16 oz cream cheese
½ cup sugar
½ cup peanut butter
½ cup sour cream
1 teaspoon vanilla
2 eggs

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!

Nutrition Facts : Calories 282 calories, Carbohydrate 15 grams, Fat 22 grams, Fiber 0 grams, Protein 6 grams, Sugar 8 grams

NO-BAKE CHOCOLATE PEANUT BUTTER CHEESECAKE RECIPE BY TASTY



No-Bake Chocolate Peanut Butter Cheesecake Recipe by Tasty image

Here's what you need: graham crackers, butter, cream cheese, powdered sugar, vanilla extract, chocolate chips, peanut butter, confectioners sugar

Provided by Pierce Abernathy

Categories     Desserts

Yield 8 servings

Number Of Ingredients 8

10 graham crackers
7 tablespoons butter, melted
24 oz cream cheese, softened
1 ½ cups powdered sugar
1 teaspoon vanilla extract
1 ½ cups chocolate chips, melted
2 cups peanut butter, melted
1 cup confectioners sugar

Steps:

  • Place graham crackers into a plastic bag and crush them into fine crumbs with a rolling pin.
  • Pour the graham cracker crumbs into a bowl and combine with melted butter, mixing until the texture is like slightly wet sand.
  • Press the graham cracker crumbs in an even layer into the bottom of a 9-inch (23 cm) springform pan. Refrigerate.
  • In a large bowl, mix together softened cream cheese until smooth.
  • Add the powdered sugar and continue to mix until there are no lumps.
  • Add the vanilla and melted chocolate and mix until the color is even.
  • Pour the mixture over the graham cracker crust in the springform pan. Using a spatula or spoon, smooth the top. Refrigerate.
  • In a large bowl, mix together melted peanut butter and confectioner's sugar.
  • Pour mixture over cheesecake in springform pan. Use a knife or spatula to spread evenly and smooth the top.
  • Refrigerate for 2-4 hours.
  • Enjoy!

Nutrition Facts : Calories 1069 calories, Carbohydrate 71 grams, Fat 82 grams, Fiber 5 grams, Protein 22 grams, Sugar 52 grams

MINIATURE PEANUT BUTTER CHEESECAKES



Miniature Peanut Butter Cheesecakes image

These yummy treats, with a peanut butter cup inside, were handed down to me from my mother. They're perfect for holidays or any special occasion. -Mary Ann Dell, Phoenixville, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 6 servings.

Number Of Ingredients 10

1/3 cup graham cracker crumbs
1 tablespoon sugar
5 teaspoons butter, melted
FILLING:
4 ounces cream cheese, softened
1/4 cup sugar
2 teaspoons all-purpose flour
2 tablespoons beaten egg
1/4 teaspoon vanilla extract
6 miniature peanut butter cups

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.

Nutrition Facts :

MINI PEANUT BUTTER CHOCOLATE CHEESECAKES



Mini Peanut Butter Chocolate Cheesecakes image

These individual cheesecakes are perfect for a party. You can make them the day ahead and refrigerate overnight although they really are good straight out of the oven.

Provided by Jessica Ferqueron

Categories     Chocolate Cheesecake

Time 40m

Yield 12

Number Of Ingredients 11

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

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.

Nutrition Facts : Calories 311.6 calories, Carbohydrate 23.2 g, Cholesterol 68 mg, Fat 22.4 g, Fiber 1.5 g, Protein 7.4 g, SaturatedFat 10.4 g, Sodium 169.8 mg

PEANUT BUTTER CHOCOLATE MINI CHEESECAKES



Peanut Butter Chocolate Mini Cheesecakes image

Chocolate and peanut butter are together again-this time in these scrumptious Double-Layer Mini Cheesecakes. That's how you serve 12-deliciously!

Provided by My Food and Family

Categories     Dairy

Time 3h

Yield 12 servings

Number Of Ingredients 9

3/4 cup graham cracker crumbs
2 Tbsp. butter, melted
1/2 cup plus 2 Tbsp. sugar, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 eggs
2 oz. BAKER'S Semi-Sweet Chocolate, melted
1/3 cup creamy peanut butter
3/4 cup ready-to-spread chocolate frosting
2 Tbsp. chopped PLANTERS Dry Roasted Peanuts

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.

Nutrition Facts : Calories 360, Fat 25 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 290 mg, Carbohydrate 30 g, Fiber 2 g, Sugar 22 g, Protein 6 g

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