Peanut Butter & Chocolate Cheesecakes
Submitted by cheryl33
Mini cheesecakes with chocolate-covered graham crust get a peanut butter swirl that creates the ultimate no-slice dessert for parties, bake sales, or weekend baking with kids.
YIELD
4 servingsPREP
20 minCOOK
25 minREADY
45 minThese little beauties flip upside down to reveal a chocolate cookie base that looks like you spent hours fussing.
The creamy peanut butter layer sits beneath rich chocolate cheesecake, creating that addictive sweet-salty combo in every bite.
Bake them in muffin tins for built-in portion control and easy serving.
Chef Tips
- Use room-temperature cream cheese to avoid lumps; microwave as directed for foolproof blending
- Press the graham crumbs firmly into each cup so they don’t crumble when inverted
- Don’t overbake; the centers should still jiggle slightly when you pull them out
- Let them chill completely (at least 4 hours) before inverting for clean release
Variations
- Use almond butter for a different nutty flavor
- Add mini chocolate chips to the peanut butter layer for extra texture
- Top with whipped cream and crushed peanuts before serving
Ingredients
Directions
Line muffin cups with paper bake cups.
Spread about 1 tablespoon crushed crackers in each cup.
Set aside.
Beat cream cheese until smooth.
Add sugar and vanilla. Beat until fluffy.
Beat in milk.
Add eggs, beating just until combined.
Divide mixture in half.
Gradually stir peanut butter into half of the cheese mixture.
Stir chocolate into the remaining cheese mixture.
Spread 2 tablespoons of the peanut butter mixture evenly over cracker crumbs in each muffin cup.
Top each with 2 tablespoons of the chocolate mixture.
Bake in a 325℉ (160℃) oven for 20 to 25 minutes or until set.
Cool on a wire rack.
Chill.
To serve, peel off paper cups and invert.
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