Peanut Butter and Chocolate is my all time favorite flavor combination ever in a dessert! I think many of you out there share the love of that delicious flavor combination with me! If you recently read my lemon mini cheesecake with blueberry topping post than you know I told you to stay tuned for this one, it is ah-maaaazing!
Mini cheesecakes are perfect if you are looking for a quick and easy treat to bring to a holiday gathering, or any gathering really. You can make them quickly, you can easily add flavoring to them to mix them up or you can simply make them plain then top them with something super yummy! The choices for these are really endless! I won’t keep you in suspense today, I will get to the point quickly! Ready, set, here is the recipe!
3 blocks of cream cheese (you don’t want to cheese, go for the real stuff)
1 1/2 cups of sugar
1 cup sour cream
1 1/3 tsp vanilla extract
4 eggs, slightly beaten
1 cup creamy peanut butter
approx 10 mini Reece’s peanut butter cups, halfed
Nilla wafers (for the crust)
Preheat your oven to 450 degrees. Line your muffin tin with liners and put a Nilla Wafer on the bottom of each one, this is your crust. Easy, huh! Ignore the half here that have ginger snap, that was a test batch for my lemon cheesecakes I just recently posted, go check those out when your done here! Just use Nilla Wafers. Mix your sugar and cream cheese together until smooth. Add your sour cream, peanut butter and vanilla and mix again until blended. Add your slightly beaten eggs and mix until they just incorporate well into the rest of your mixture, being careful not to over mix. Fill your liners 3/4 of the way full then bake at 450 degrees for 2 minutes, then reduce the heat to 250 degrees for the remaining baking time. The high temperature at the beginning just helps to set the cheesecake, if you leave it on this temp too long, you will have very burned cheesecake:-) We don’t want that! When they are done remove from over and let set a few minutes, then place them on a cooling rack to completely cool. When they are cool you may top them. Once cool, drizzle with chocolate syrup and add half of a mini peanut butter cup to the top!
This recipe looks so nice and festive, and is just so easy! Just the way I like it! Enjoy this delicious treat! And always stop back to let me know how you like my treats if you make them!