Description
Delightful no-bake Chocolate Peanut Butter Mini Cheesecakes combining a crunchy graham cracker crust with a creamy peanut butter and cream cheese filling, topped with a luscious layer of melted chocolate. Perfect bite-sized treats for any occasion that require minimal prep and no oven time.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 3 tablespoons melted butter
Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup creamy peanut butter
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Topping
- 1 cup semi-sweet chocolate chips
- 2 tablespoons vegetable oil
Instructions
- Prepare the crust: In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Mix thoroughly until the crumbs are evenly moistened. Press the mixture firmly into the bottoms of lined muffin tin cups to form the crust layer.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add powdered sugar, creamy peanut butter, heavy cream, and vanilla extract. Continue mixing until the filling is well combined and fluffy.
- Fill the cups: Evenly distribute the peanut butter and cream cheese mixture into each muffin tin cup over the prepared crusts, smoothing the tops.
- Melt the chocolate topping: In a microwave-safe bowl, microwave the semi-sweet chocolate chips and vegetable oil in short bursts, stirring between each, until the mixture is completely melted and smooth.
- Top the cheesecakes: Spoon the melted chocolate over each filled mini cheesecake, spreading gently to cover the surface for a glossy finish.
- Chill the cheesecakes: Refrigerate the mini cheesecakes for at least 2 hours to allow them to set and the flavors to meld before serving.
Notes
- Make sure cream cheese is fully softened to avoid lumps in the filling.
- For a crunchier crust, use finely crushed graham crackers.
- If desired, substitute semi-sweet chocolate with dark or milk chocolate chips.
- These mini cheesecakes can be stored covered in the refrigerator for up to 3 days.
- For easier removal, use cupcake liners that are silicone or sturdy paper.
