Peanut Butter Mini Cheesecakes with Chocolate Cookie Crust

Peanut Butter Mini Cheesecakes with Chocolate Cookie Crust | Bake or Break
Peanut Butter Mini Cheesecakes with Chocolate Cookie Crust | Bake or Break

I have a long-standing love of cheesecake. It started in my childhood with cheesecake from a box and grew from there. It was usually my go-to dessert choice when we went out. Then, I realized how simple they are to make, and now I love them even even more.

Philadelphia Cream Cheese is celebrating Easter this year with Bring Out the Silver, a virtual recipe swap among selected food bloggers who are bringing out the silver by baking cheesecakes using Philadelphia Cream Cheese in its unmistakable silver package. When they asked me to be part of that campaign, I knew that I couldn’t pass up that chance to celebrate with one of my favorite baking ingredients.

Before we get to my cheesecakes, let’s talk a little about Philadelphia Cream Cheese and why I like it. Having been around since 1872, they definitely know what they’re doing. Their cream cheese is made in Wisconsin and New York using fresh milk from local dairy farmers. Their standard is that the milk is made into cream cheese within 6 days, ensuring a fresh product. I also like their use of other real ingredients and their limited use of preservatives. In fact, the brick cream cheese I use for cheesecakes has no preservatives.

If you’re intimidated by making cheesecakes, please don’t be. They’re really not hard to make at all. Just a handful of ingredients can be mixed together quickly to make an amazing cheesecake. The most common problem is really just an aesthetic one – cracking. You can try to prevent it by not overmixing the batter, keeping the oven door closed for the entire baking cycle, and running a knife around the edges after baking to loosen it from the pan.

Peanut Butter Mini Cheesecakes with Chocolate Cookie Crust are a delicious celebration of that favorite flavor combination - chocolate and peanut butter!

I brought out the silver for these luscious little cheesecakes. A dark chocolate cookie crust is topped off with a sweet, creamy peanut butter filling. For a little something extra, I garnished them with a mixture of chopped chocolate and roasted peanuts.

I love peanut butter and chocolate pretty much on par with how much I love cheesecake. So, these little beauties are a big winner with me.

Peanut Butter Mini Cheesecakes with Chocolate Cookie Crust are sweet, nutty, bite-size desserts with big chocolate and peanut butter flavor.

For more recipes, be sure to visit creamcheese.com. Please also visit the other bloggers who are participating in the Bring Out the Silver campaign to see their amazing mini cheesecake creations. I’m definitely in very good company!

Scroll past the recipe for information on how you can enter to win a giveaway from Philadelphia Cream Cheese.

Peanut Butter Mini Cheesecakes with Chocolate Cookie Crust

Prep Time: 25 minutes

Cook Time: 32 minutes

Yield: 12 mini cheesecakes

Peanut Butter Mini Cheesecakes with Chocolate Cookie Crust

Ingredients

    For the crust:
  • 1 cup chocolate wafer crumbs*
  • 2 tablespoons unsalted butter, melted
  • For the filling:
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/3 cup smooth peanut butter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk chocolate chips, finely chopped
  • 1 tablespoon roasted peanuts, finely chopped

Instructions

To make the crust:

Preheat oven to 350°. Lightly grease a 12-cavity mini cheesecake pan.**

Mix cookie crumbs and butter until well blended. Press about a tablespoonful of mixture into the bottom of each cavity.

Bake 10 minutes. Set aside to cool.

To make the filling:

Using an electric mixer on medium speed, beat cream cheese, sugar, and peanut butter until combined. Add egg and vanilla, and mix until blended.

Top each crust with about 2 tablespoons of filling. Bake 18-22 minutes, or until set.

Cool in pan for 1 hour. Remove from pan, cover, and refrigerate for at least 2 hours.

Before serving, sprinkle a mixture of chopped milk chocolate chips and peanuts on top of each cheesecake.

Notes

*I used Nabisco Chocolate Wafers and ground them in a food processor. For 1 cup, you'll need about 20 cookies.

**A mini cheesecake pan works very well for these. You can also use mini muffin pans, but I would suggest lining them with paper liners.

http://www.bakeorbreak.com/2013/03/peanut-butter-mini-cheesecakes-with-chocolate-cookie-crust/


Cooking with Pheeling Cookbook from Philadelphia Cream CheeseKraft Foods and Philadelphia are offering two Bake or Break readers a copy of Cooking with Pheeling, a cookbook featuring over 50 recipes using cream cheese in appetizers, side dishes, entrées, and desserts.

Please read the entry details below. Good luck!

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Disclosure: I have been selected by Kraft Foods to be an ambassador for Philadelphia Cream Cheese. I was compensated for my time and recipe development. The prizes are provided by Kraft Foods at no cost to me. This giveaway is not administered or sponsored by Kraft Foods or its affiliates, but by Bake or Break. My opinions, as always, are my own.