Choco-Peanut Butter Mini Cheesecakes (30-Minute No-Bake Recipe)

If you like the combination of chocolate and peanut butter then this choco-peanut butter mini cheesecakes are the perfect dessert for you. They are ideal for pick nicks, parties, and other beautiful occasions.  Here is the recipe:

Servings 12 

Ingredients:

For the graham crackers crust:

  • 1 cup graham crackers crumbs
  • 4 tablespoons melted butter

For the chocolate cheesecake filling:

  • 10 ounces chocolate, chopped
  • 12 ounces cream cheese, softened
  • 5 cup heavy cream, room temperature
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract

For the peanut butter cheesecake filling:

  • ½ cup powdered sugar
  • 4 ounces cream cheese, softened
  • ⅔ cup heavy cream
  • ⅔ cup peanut butter
  • ½ teaspoon vanilla extract

For the chocolate topping:

  • 6 ounces chocolate, chopped
  • 6 tablespoons heavy cream, at room temperature
  • ¼ teaspoon oil

For decoration:

  • chocolate chips
  • peanuts, chopped

 

Instructions:

To make the graham crackers crust:

  • Prepare 12 paper baking cups (or cheesecake pan). In a blender, process graham crackers into fine crumbs.
  • Apply melted butter and blend to combine. Press evenly into the baking pans, you can use a solid object, for example, a glass to create a solid Place in the fridge to set for 10 minutes.

To make the chocolate cheesecake filling:

  • Melt chocolate over a double-boiler or in a microwave (in 30 sec. intervals). Add heavy cream and combine to incorporate. Set aside.
  • Using an electric mixer, at medium speed, beat cream cheese and sugar, for 1 minute.
  • Place vanilla and melted chocolate and whisk until well combined. Apply over the graham cracker layer. Refrigerate to chill.

To make the peanut butter cheesecake filling:

  • In a mixing bowl, beat cream cheese and sugar to combine, then add peanut butter, vanilla extract, and heavy cream. Whisk until you get nice, smooth mix.
  • Remove the cheesecake from the fridge and spread over choco-cheesecake filling. Refrigerate.

To make the chocolate topping:

  • Melt chocolate over a double-boiler or in a microwave. Add oil and heavy cream and stir well.
  • Remove the cheesecake from the fridge. Apply chocolate topping over the cheesecake.

To decorate:

  • Sprinkle with chocolate chips and chopped peanuts (if desired).
  • Serve (or ideally – refrigerate overnight before serving for better texture).

Enjoy!

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