Peanut Butter Cheesecake Cups recipe

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Ingredients

1 ¼ cups chocolate cookie crumbs
¼ cup melted butter
1 ½ cups peanut butter
1 (8 ounce) package cream cheese, at room temperature
½ cup confectioners' sugar
1 cup heavy whipping cream
1 ½ cups shaved dark chocolate

Nutrition Info

651.3 calories
carbohydrate: 40.6 g
cholesterol: 71 mg
fat: 51.1 g
fiber: 4.5 g
protein: 14.3 g
saturatedFat: 19.3 g
servingSize: -
sodium: 368.5 mg
sugar: 26.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Line 10 muffin cups with paper liners.

  2. Stir cookie crumbs and butter together in a bowl, press into the prepared muffin cups. Refrigerate chocolate crusts until chilled, about 15 minutes.

  3. Beat peanut butter, cream cheese, and confectioners' sugar together in a bowl until smooth. Spoon peanut mixture over the chocolate crusts, refrigerate until chilled, about 30 minutes.

  4. Pour cream into a microwave-safe bowl and heat in microwave until just before boiling, about 2 minutes. Stir chocolate into cream to melt. Refrigerate ganache until completely chilled, about 1 hour.

  5. Beat ganache using an electric mixer until whipped, spread evenly over peanut butter mixture layer.

  6. Freeze cheesecakes until solid, about 1 hour.

Recipe Yield

10 cheesecake cups

Recipe Note

This is my favorite indulgence. And an indulgence it is! Very rich and will most definitely satisfy any sweet tooth! Pull cheesecakes out of freezer 30 minutes before serving.

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