For the crust:
1 sleeve (9 cookies) graham crackers
4 tablespoons (57 grams) unsalted butter, melted
For the cheesecake:
8 ounces (227 grams) cream cheese, at room temperature
1/3 cup (90 grams) creamy peanut butter
1/2 cup (100 grams) granulated sugar
1 teaspoon vanilla extract
2/3 cup (157 ml) heavy cream
4 ounces (113 grams) semisweet chocolate, melted and cooled
For the topping:
1/2 cup (85 grams) semisweet chocolate chips
1/4 cup (58 grams) heavy cream
Mini peanut butter cups
Make the crust:
- Thoroughly grease a mini cheesecake pan. Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Divide the mixture among the cavities of the cheesecake pan, about 1 heaping tablespoon in each. Firmly press into the bottom of each cavity (a shot glass or other small object makes easy work of this). Set aside.
Make the cheesecake:
- In the bowl of an electric mixer, beat the cream cheese, peanut butter, and sugar on medium-high speed until creamy and well combined. Add in the vanilla and cream and continue beating until well combined and thickened. Pour in the melted chocolate and beat until combined. Divide the mixture among each cavity and cover with plastic wrap.
- Chill until firm, at least 4 hours or overnight.
Make the topping:
- Place the chocolate chips in a medium heatproof bowl. In a small saucepan heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. Pour over each cheesecake, allowing to barely drip down the sides. Top each cheesecake with Reese’s. Serve or cover and store in the fridge for up to 2 days.
Original Recipes visit: No Bake Mini Peanut Butter Cheesecakes @ handletheheat.com