Mini Peanut Butter Cheesecake
These mini peanut butter cheesecake desserts have a chocolate graham cracker crust topped with a creamy peanut butter cheesecake filling.
Ingredients
- 2 sleeves chocolate graham crackers
- ½ c butter, melted
- 16 oz cream cheese, softened
- 1 c sugar
- 4 eggs
- 3 tablespoon flour
- 2 c peanut butter
- 1 c heavy whipping cream
- ¼ c powdered sugar
Instructions
- Preheat the oven to 325 degrees. Place cupcake liners in two cupcake pans.
- Crush the chocolate graham crackers in a food processor or a Ziploc bag with a rolling pin. Place in a medium bowl and combine with the melted butter.
- Mix until it resembles wet sand, and transfer one heaping tablespoon to the bottom of each cupcake liner. Press into the bottom of each and set aside as we make the peanut butter cheesecake filling.
- Mix the cream cheese, sugar, and cream until smooth. Next, add the eggs and mix well. Once it’s mixed, add in the flour and combine well. Then, add in the peanut butter and mix until combined.
- Using a ¼ c measuring cup or an ice cream scoop, fill each cupcake liner until just below the rim of the pan.
- Bake in the oven for about 16 -18 minutes or until the edges are set with a slight jiggle in the center.
- Remove from the oven and cool to room temperature for about an hour. Transfer to the refrigerator and cool for 2-3 hours or until set. Do not try to remove them from the pan before they set; otherwise, they will fall apart.
- To make the whipped cream topping, combine the heavy whipping cream and powdered sugar. Beat on high speed for approximately 3-4 minutes or until stiff peaks. Transfer to a pastry bag fitted with a large star tip and pipe a dollop of cream onto each cheesecake.
- Optional: Sprinkle with crushed chocolate graham crackers as a finishing touch.