Peanut Butter Cheesecake Cups

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Peanut Butter Cheesecake Cups

Peanut Butter Cheesecake Cups are a delicious and bite-sized dessert that combines the creamy richness of cheesecake with the nutty flavor of peanut butter. These mini cheesecakes are perfect for serving at parties or as a delightful treat for any occasion. Here’s how to make Peanut Butter Cheesecake Cups:

Ingredients:

For the Crust:

  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 3 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 8 oz (1 package) cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 cup creamy peanut butter
  • 1 large egg
  • 1 teaspoon vanilla extract

For the Peanut Butter Drizzle (Optional):

  • 1/4 cup creamy peanut butter
  • 2 tablespoons powdered sugar
  • 1-2 tablespoons milk (adjust for desired drizzling consistency)

Instructions:

  1. Preheat the Oven:
  • Preheat your oven to 325Β°F (160Β°C). Line a standard muffin tin with paper liners. This recipe makes about 12 mini cheesecake cups.
  1. Prepare the Crust:
  • In a bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until the crumbs are evenly coated with the butter.
  1. Form Crusts:
  • Place a spoonful of the graham cracker mixture into the bottom of each muffin cup. Press down firmly to form a crust layer.
  1. Prepare the Cheesecake Filling:
  • In a separate bowl, beat the softened cream cheese until it becomes smooth and creamy.
  1. Add Sugar and Peanut Butter:
  • Add 1/2 cup of granulated sugar and 1/2 cup of creamy peanut butter to the cream cheese. Beat until well combined and smooth.
  1. Add Egg and Vanilla:
  • Beat in the egg and vanilla extract until the mixture is creamy and well incorporated.
  1. Fill the Muffin Cups:
  • Spoon the peanut butter cheesecake filling over the graham cracker crust in each muffin cup, filling them about 2/3 full.
  1. Bake:
  • Bake in the preheated oven for about 15-18 minutes, or until the edges are set, and the centers are slightly jiggly.
  1. Cool:
  • Remove the cheesecake cups from the oven and allow them to cool in the muffin tin for about 10 minutes. Then, transfer them to a wire rack to cool completely.

Optional Peanut Butter Drizzle:

  1. Prepare the Drizzle (Optional):
    • In a small microwave-safe bowl, combine 1/4 cup of creamy peanut butter and 2 tablespoons of powdered sugar. Microwave for about 20 seconds to soften the peanut butter, then stir to combine. Add 1-2 tablespoons of milk to achieve your desired drizzling consistency.
  2. Drizzle:
    • Drizzle the peanut butter mixture over the cooled cheesecake cups.
  3. Chill and Serve:
    • Refrigerate the cheesecake cups for at least 2 hours, or until they are fully set. Serve chilled and enjoy!

These Peanut Butter Cheesecake Cups are a delightful combination of sweet and creamy with a nutty twist. They make a fantastic dessert for any occasion and are sure to be a hit with peanut butter lovers.