Mini peanut butter cheesecakes (Printable Version)
Creamy mini cheesecakes with peanut butter and chocolate layers. A rich, indulgent dessert.
# What You'll Need:
→ Base
01 -
12 standard-sized Reese’s peanut butter cups, unwrapped
→ Filling
02 -
16 ounces cream cheese, softened to room temperature
03 -
¾ cup creamy peanut butter (Skippy brand)
04 -
1½ cups powdered sugar, sifted
05 -
1½ teaspoons vanilla extract
06 -
⅓ cup heavy cream, cold
→ Decoration
07 -
12 mini Reese’s peanut butter cups, unwrapped
08 -
Chocolate syrup, for garnish
# Step-by-Step Guide:
01 -
Line a standard 12-cup muffin pan with paper liners.
02 -
Place one standard-sized Reese’s peanut butter cup at the bottom of each lined muffin cup.
03 -
In a large bowl, beat softened cream cheese and creamy peanut butter using a handheld mixer on medium-high speed until light and fluffy.
04 -
Add sifted powdered sugar to the bowl and continue beating until the mixture is smooth and creamy.
05 -
Add vanilla extract and cold heavy cream to the mixture; beat on high speed for 2 minutes until light and fluffy.
06 -
Transfer the filling to a piping bag or resealable plastic bag with a snipped corner and pipe it evenly into each muffin cup, filling to the top.
07 -
Place one mini Reese’s peanut butter cup in the center of each cheesecake and gently press it into the filling, leaving the top visible.
08 -
Refrigerate for at least 8 hours or overnight to allow the cheesecakes to firm completely.
09 -
Before serving, drizzle chocolate syrup over the top of each mini peanut butter cheesecake.
# Additional Notes:
01 -
Ensure cream cheese is fully softened for a smooth and creamy texture.
02 -
Chilling overnight improves firmness and flavor melding.