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Chocolate Peanut Butter Cheesecake Bites
Note: These Chocolate Peanut Butter Cheesecake Bites are super rich and delicious!. We think they are best served in mini cupcake-sized portions.
Yield: 12-24 depending on the size of your muffin tins 1x
Prep: 1 hour 30 minsCook: 15 minsTotal: 1 hour 45 minutes
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Ingredients
For the crusts
- 3/4 cup graham cracker crumbs
- 4 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 4 tablespoons melted butter
For the filling
- 1 1/2 cups heavy cream
- 8 ounces cream cheese softened
- 3/4 cup granulated sugar
- 1 cup creamy peanut butter
- 1 tablespoon vanilla
For the ganache topping
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- Line a muffin tin (use either a 24 mini or 12 standard-sized muffin pan) with cupcake liners. Set aside.
- To prepare the crusts, blend graham cracker crumbs, 4 tablespoons sugar, brown sugar and melted butter in a bowl until fully combined. Divide mixture evenly among the muffin tins and using a small glass, your fingers or a tart tamper like this– press the crumbs firmly and evenly into the bottom. Place the muffin tin into the freezer while preparing the filling.
- Whip the 1½ cups heavy cream until it holds stiff peaks. Set aside in the refrigerator while preparing the rest of the filling.
- In a large bowl, beat cream cheese until smooth. Add sugar and mix until blended. Add peanut butter and vanilla, mixing well. (Scrape the sides of the bowl as needed to ensure that the ingredients are fully blended.)
- Fold whipped cream into the peanut butter mixture, blending well. Using a large pastry bag fitted with a large open tip, pipe the filling into the prepared muffin cups – evenly dividing the filling among the tins. Place the filled muffin tin back into the freezer for 30 minutes or until firm.
- To prepare the ganache topping, in a small saucepan with a lid, slowly bring the remaining ½ cup of heavy cream to a boil (being careful not to scald the cream). Turn off the heat and add chocolate chips, pushing the chips into the cream until almost completely covered. Place the lid on the sauce pan and let sit on the stove.
- After 10 minutes, stir until the chocolate chips are melted and fully blended into the cream. Cool the ganache to room temperature, then spoon a dollop of the ganache over each cupcake. Place in freezer for another 30 minutes to firm up the ganache.
- Note: If serving these cheesecakes more than ½ an hour after final preparation, store in the freezer. Thaw for 5-10 minutes before serving. Re-freeze any leftovers for best results.
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