Description
Indulgent mini peanut butter cup cheesecakes combine creamy texture with rich chocolate-peanut butter flavors. Delicate graham cracker crusts and silky filling make these mini desserts irresistible for chocolate and cheesecake enthusiasts.
Ingredients
Scale
- 16 oz (450 g) cream cheese, softened
- ½ cup (120 g) creamy peanut butter
- ½ cup (100 g) granulated sugar
- 2 eggs, large
- 1 tsp vanilla extract
- ½ cup (120 ml) heavy cream
- 18 oreo cookies (or chocolate sandwich cookies), crushed
- 4 tbsps (60 g) unsalted butter, melted
- 1 cup (150 g) chopped mini peanut butter cups
- 1 cup (175 g) semi-sweet chocolate chips
- Extra mini peanut butter cups, halved
- Crushed peanuts
- Drizzle of melted peanut butter
Instructions
- Preparation: Pulverize Oreo cookies into a fine, consistent powder using a food processor or rolling pin, ensuring a smooth, uniform base layer.
- Crust Formation: Combine the cookie crumbs with melted butter, mixing thoroughly until the mixture exhibits a cohesive, moldable consistency that holds its shape when compressed.
- Liner Technique: Distribute the butter-infused crumb mixture evenly across cupcake liners, applying gentle, firm pressure to establish a compact, level crust foundation.
- Initial Baking: Position the muffin tin in a preheated oven, baking the cookie base for a quick 5-minute interval to solidify its structure and intensify its crisp, toasted characteristics.
- Cooling Phase: Extract the tin from the oven, allowing the crust to cool completely, creating a robust, stable platform for the subsequent cheesecake filling.
Notes
- Precision in Crushing: Crush Oreo cookies into ultra-fine, consistent crumbs for a smooth, professional-looking base that binds perfectly.
- Butter Binding Technique: Mix melted butter thoroughly with cookie crumbs until the mixture holds a compact shape, preventing crumbly or loose crusts.
- Gentle Pressing Method: Use light, even pressure when pressing crumb mixture into cupcake liners to create a uniform, sturdy foundation without compacting too densely.
- Cooling Crucial Step: Allow crust to cool completely before adding cheesecake filling to prevent soggy texture and ensure a crisp, stable base for your mini desserts.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 400
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg