These miniature single serving cheesecakes are great for parties. They are prepared following the conventional cheesecake recipe using cream cheese, chocolate, peanut butter and graham crackers for the crust but baked in lined muffin cups instead on the regular cheesecake pan. Here is an easy dessert recipe for Mini Chocolate Peanut Butter Cheesecakes.
2 cups graham cracker crumbs, plain or chocolate
4 tablespoons brown sugar
6 tablespoons melted butter
2 packages (8 ounces each) cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/2 cup milk
2 teaspoons vanilla
4 ounces semisweet chocolate, chopped into small pieces
1/3 cup creamy peanut butter
chocolate chips and peanut butter chips for topping (optional)
Pre-heat oven to 375°.
Line a standard muffin pan with foil liners or double paper liners.
Combine graham crackers crumbs with brown sugar and melted butter. Press about 1 1/2 tablespoons into the bottom of each lined muffin cups. You can use the bottom of a small glass or a pestle to make a firm crust. Bake for 5 minutes and set aside to cool.
Beat cream cheese in a mixing bowl until fluffy. Add the sugar and continue beating. Mix in the eggs, milk and vanilla until until well-incorporated.
Melt semisweet chocolate pieces on a double boiler over simmering water.
In a separate bowl, Mix 1/3 the cream cheese batter and peanut butter until blended. Add the melted chocolate in the remaining cream cheese mixture.
Spoon about 1 heaping tablespoon of the peanut butter batter into each muffin cup. Spoon about 1 1/2 to 2 teaspoons of the chocolate batter over the peanut butter batter. Use toothpick to create swirls in the chocolate batter and peanut butter batter.
Bake for 20 to 24 minutes, or until set. Cool in pan on a rack then chill thoroughly before removing from muffin pan.
Top each mini cheesecake with chocolate chips and peanut butter chips. Makes about 24 mini cheesecakes.