Butterfinger Cookies
This post may contain affiliate links. These Butterfinger Cookies are filled with chopped Butterfinger and chocolate chips! They have the most
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Graham cracker crust. Creamy and light peanut butter cheesecake. Rich chocolate ganache. These mini cheesecakes are no-bake (except for the crust) making them super easy and simple to make! Trust me, you are gonna want to make these asap!
Peanut Butter and chocolate has and always will be one of my favorite sweet and salty combinations! I like to store these mini peanut butter cheesecakes in the freezer for the perfect anytime dessert!
Ingredients for Mini Peanut Butter Cheesecakes
Graham Cracker Crust:
- Graham Crackers: the recipe uses 9 sheets.
- Butter: A few tablespoons of melted butter helps bring the crust together.
- Brown Sugar:Â Adds an extra touch of sweetness.
Peanut Butter Cheesecake:
- Cream Cheese: Use 1 8oz block of full-fat cream cheese that has been brought to room temperature.
- Powdered Sugar: Sift if there any lumps in the powdered sugar.
- Peanut Butter: Use creamy peanut butter like skippy or jiff.
- Vanilla Extract: Do not use imitation vanilla. Use pure vanilla extract.
- Salt: Balances the flavor of the cheesecakes.
- Heavy Whipping Cream:Â Make sure to use heavy whipping cream for a light and smooth cheesecake texture.
Chocolate Ganache:
- Heavy Cream: Heavy cream makes the ganache extra rich.
- Semi-Sweet Chocolate Chips: Dark chocolate chips would also be delicious in this recipe.
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Making the Spice Blend
This spice blend packs the best flavor! It gives the chicken a smoky, warm, and slightly sweet flavor! Feel free to double, triple, or quadruple the recipe and store in a jar for future use! In a small bowl, combine the smoked paprika, chili powder, cayenne (optional), garlic powder, cumin, salt, and black pepper. Toss the spice blend with the chicken.Â
Making the Mini Peanut Butter Cheesecakes
This Mini Peanut Butter Cheesecake recipe could not be easier to make. Here are the steps:
Preheat oven to 350 degrees F.
To make the crust, pulse graham crackers, melted butter, and brown sugar in a food processor until crumbs form. Press about 1 tbsp into a lined cupcake tin. Bake for 10 minutes
To make the ganache, heat up heavy cream over medium heat for a few minutes. Pour chocolate chips into cream and let it sit for a minute before stirring.
To make the peanut butter cheesecake, beat together cream cheese, powdered sugar, peanut butter, vanilla extract, and salt until light and creamy. In a separate bowl, beat heavy cream until soft peaks form. Gently fold whipped cream into cream cheese mixture. Spoon onto cooled graham cracker crust and place in freezer for at least 1 hr.
Drizzle ganache over frozen cheesecakes.
Store in the freezer.
Tools and Equipment
Mini Peanut Butter Cheesecakes
Course: DessertDifficulty: EasyServings
12
servingsPrep time
15
minutesCooking time
10
minutesGraham cracker crust. Creamy and light peanut butter cheesecake. Rich chocolate ganache. These mini cheesecakes are no-bake (except for the crust) making them super easy and simple to make!
Ingredients
- Graham Cracker Crust
1 sleeve graham crackers (9 sheets)
3 tbsp melted butter
2 tbsp brown sugar
- Peanut Butter Cheesecake
8oz block cream cheese, room temperature
2/3 cup powdered sugar
1/2 cup creamy peanut butter
2 tsp vanilla extract
1/4 tsp salt
1 cup heavy whipping cream
- Chocolate Ganache
2/3 cup heavy cream
1 cup semi-sweet chocolate chips
Directions
- Preheat oven to 350 degrees F.
- To make the crust, pulse graham crackers, melted butter, and brown sugar in a food processor until crumbs form. Press about 1 tbsp into a lined cupcake tin. Bake for 10 minutes
- To make the peanut butter cheesecake, beat together cream cheese, powdered sugar, peanut butter, vanilla extract, and salt until light and creamy. In a separate bowl, beat heavy cream until soft peaks form. Gently fold whipped cream into cream cheese mixture. Spoon onto cooled graham cracker crust and place in freezer for at least 1 hr.
- To make the ganache, heat up heavy cream over medium heat for a few minutes. Pour chocolate chips into cream and let it sit for a minute before stirring.
- Drizzle ganache over frozen cheesecakes.
- Store in the freezer.
Loved this Recipe?
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