These No-Bake Chocolate Peanut Butter Mini Cheesecakes are a delightful treat that combines the rich flavors of chocolate and peanut butter in a luscious, creamy filling. They are perfect for those who love the classic combination of chocolate and peanut butter but want something that can be whipped up in no time.
Not only are these mini cheesecakes a crowd-pleaser, but they also offer a wonderful balance of textures – from the crunchy chocolate cookie base to the smooth and creamy peanut butter layer, topped with a silky chocolate finish. Whether it’s for a special occasion or a sweet treat to enjoy at home, these mini cheesecakes are sure to impress!
Table of contents
Chocolate Peanut Butter Mini Cheesecake Recipe
Ingredients
- 1 1/2 cups crushed chocolate cookies
- 1/4 cup unsalted butter, melted
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
- Mini cupcake liners
Directions
- Mix crushed cookies with melted butter and press into the bottom of mini cupcake liners placed in a mini cupcake pan.
- In a bowl, blend peanut butter, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form. Fold into the peanut butter mixture.
- Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
- Spoon a layer of peanut butter mixture over the cookie base in each liner, followed by a layer of melted chocolate.
- Refrigerate for at least 2 hours or until set.
Prep Time: 20 minutes | Setting Time: 2 hours | Total Time: 2 hours 20 minutes
Kcal: 320 kcal per serving | Servings: 12 mini cheesecakes
FAQS
Insufficient Chilling Time: No-bake cheesecakes need several hours (often overnight) in the refrigerator to set properly. If it’s not chilled long enough, it won’t set.
Incorrect Ingredient Ratios: The balance of ingredients is crucial. Too much liquid (like cream or flavorings) or not enough cream cheese can prevent the cheesecake from setting.
Whipping Cream Not Properly Whipped: If the recipe calls for whipped cream, it should be whipped to stiff peaks before folding into the cheesecake mixture. Under-whipped cream leads to a softer set.
Quality of Ingredients: Using full-fat cream cheese is recommended as it sets better than low-fat or non-fat varieties.
Temperature of Ingredients: All ingredients should be at room temperature to blend smoothly. Cold ingredients can lead to a lumpy mixture that doesn’t set well.
Inconsistent Mixing: Undermixing can leave pockets of cream cheese that don’t integrate with the rest of the ingredients, affecting the setting process.
Use of Gelatin: If gelatin is used and not properly dissolved or mixed, it can affect the setting. Always ensure gelatin is fully dissolved in the mixture.
Overbeating the Mixture: Overmixing the batter can incorporate too much air, which can collapse and cause the cheesecakes to fall in.
Uneven Baking: If the mini cheesecakes are not baked evenly, the centers might sink as they cool.
Sudden Temperature Changes: Cooling the cheesecakes too quickly or moving them from a hot oven to a cold countertop can cause them to sink in the middle.
Increase Cream Cheese: Adding more cream cheese can help thicken the mixture.
Use a Thickening Agent: Gelatin is often used to help set and thicken no-bake cheesecakes. Ensure it’s properly dissolved and mixed in.
Chill the Filling Beforehand: Chilling the filling for a short time before adding it to the crust can help it start setting faster.
Whip the Cream Properly: If using whipped cream, make sure it is whipped to stiff peaks. This adds volume and stability to the filling.
No-Bake Chocolate Peanut Butter Mini Cheesecakes
Who can resist these adorable No-Bake Chocolate Peanut Butter Mini Cheesecakes? Perfect for your next party or just because! ????????????
- Total Time: 2 hours 20 minutes
- Yield: 12 mini cheesecakes 1x
Ingredients
- 1 1/2 cups crushed chocolate cookies
- 1/4 cup unsalted butter, melted
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
- Mini cupcake liners
Instructions
- Mix crushed cookies with melted butter and press into the bottom of mini cupcake liners placed in a mini cupcake pan.
- In a bowl, blend peanut butter, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form. Fold into the peanut butter mixture.
- Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
- Spoon a layer of peanut butter mixture over the cookie base in each liner, followed by a layer of melted chocolate.
- Refrigerate for at least 2 hours or until set.
- Prep Time: 20 minutes
- Cook Time: 2 hours
Nutrition
- Calories: 320 kcal per serving
Keywords: CHEESECAKE, CHOCOLATE PEANUT BUTTER, MINI CHEESECAKE, MINI NO-BAKE CHEESECAKE, NO BAKE, NO BAKE CHEESECAKE, PEANUT BUTTER
