Peanut Butter Dream Mini Cheesecakes
Peanut Butter Dream Mini Cheesecakes
Ingredients:
Instructions:
Nutrition Facts
| Calories | 280 calories |
|---|---|
| Fat | 18g |
| Fiber | 1g |
Recipe Introduction
Fancy a proper treat, yeah? Do you love peanut butter as much as I do? Then these peanut butter mini cheesecakes are calling your name! Honestly, these are dangerously good.
Bite Sized Bliss: Why These Mini Cheesecakes?
These little beauties are inspired by the one and only Reese's peanut butter cup cheesecake . The taste? Imagine a creamy, peanut butter heaven on top of a buttery graham cracker crust cheesecake .
Originating from a love of all things peanut butter and cheesecake, these are a crowd pleaser! They are easy cheesecake recipe , taking around an hour, plus chilling time, yielding 12 perfect bite sized cheesecakes .
Benefits Beyond Deliciousness
Apart from being ridiculously yummy, these individual cheesecakes offer a delightful treat without the guilt of a huge slice. The peanut butter adds a good dose of protein, you know? They are perfect for parties, potlucks, or just when you need a mini peanut butter desserts fix.
What makes them special? They're the perfect balance of sweet, salty, and creamy and they're mini , so you can totally have two! Some people even make it no bake peanut butter cheesecakes , but honestly, I prefer the baked version.
Right, let's get cracking with the ingredients for these peanut butter cheesecake bites ! I promise you, these peanut butter cheesecake recipe is a proper winner! Next up, we'll dive into the list of goodies you'll need to whip up these delightful peanut butter cup mini desserts .
Ingredients & Equipment: Peanut Butter Mini Cheesecakes, Sorted!
Right, so let's talk about what you actually need to whip up these incredible peanut butter mini cheesecakes . Honestly, it's not a massive shopping list.
We want easy cheesecake recipe , don't we? This recipe is a total winner because you can find everything at your local supermarket.
Main Ingredients: Peanut Butter Cup Mini Desserts Incoming!
Okay, first up, the crust . For that, you'll need 1 1/2 cups ( 150g ) of graham cracker crumbs. I just buy the ready made crumbs, saves a faff.
You'll also need 5 tablespoons ( 70g ) of melted unsalted butter and 2 tablespoons ( 25g ) of granulated sugar.
It's like making a sandy castle, but edible.
Now, for the filling this is where the magic happens. Get yourself 16 ounces ( 450g ) of cream cheese, and make sure it's properly softened! Like, really soft, or you'll end up with lumpy cheesecake.
Then 1/2 cup ( 100g ) of granulated sugar and 1/2 cup ( 130g ) of creamy peanut butter. I’m team smooth! Get 2 large eggs, 1/4 cup ( 60ml ) of heavy cream, and 1 teaspoon ( 5ml ) of vanilla extract.
A pinch of salt rounds it all off.
Seasoning Notes: Reese's Peanut Butter Cup Cheesecake Flavours
For these no bake peanut butter cheesecakes vibes, the peanut butter is the star, obviously. But, that little pinch of salt? It really enhances the peanut butter flavour and stops it from being overly sweet.
Vanilla extract adds that lovely background flavour.
Think about maybe a tiny bit of cinnamon in the crust? Graham cracker crust cheesecake with cinnamon is amazing. If you are going Peanut butter cheesecake bites , add 1/2 teaspoon! Or, for a bit of a kick, a tiny pinch of cayenne pepper in the filling.
Just a smidge!
Equipment Needed: The Bare Essentials
You don't need loads of fancy equipment for these individual cheesecakes . A 12-cup muffin tin is essential. Paper liners are optional, but recommended because nobody wants a cheesecake stuck to the tin.
Some mixing bowls and an electric mixer, hand held or stand mixer will do the job. Spoons, a spatula. That's it! If you want to melt chocolate for the topping, you'll need a small saucepan or a double boiler.
But hey, the microwave will do too!.
Right then, let's dive into how to make these Peanut Butter Dream Mini Cheesecakes! Honestly, these bite sized cheesecakes are the business! A great twist on traditional mini cheesecakes.
I'm all about easy desserts, and this easy cheesecake recipe ticks all the boxes. They’re inspired by Reese's peanut butter cup cheesecake , so you already know they’ll be a crowd pleaser.
Ready to make some mini peanut butter desserts ?
Unleash Your Inner Baker: Conquering Peanut Butter Mini Cheesecakes
These little beauties are easier than you might think. We're talking minimal effort, maximum flavour. Get ready for some peanut butter cheesecake bites that will vanish in seconds.
This peanut butter cheesecake recipe is simple. Trust me!
Prep Steps: Your Secret Weapon
First, get your mise en place sorted. It sounds fancy, but it just means having everything ready. Soften your 16 ounces of cream cheese.
This is key for a smooth filling. Trust me on this. Crush 1 1/2 cups of graham crackers. Melt your 5 tablespoons of butter, too.
It'll save you time later. These steps are essencial for an easy cheesecake recipe .
For a time saving tip: Use a food processor for the graham crackers. Oh my gosh, it’s so much faster! Keep in mind the chilling time for the crust.
That’s roughly 30 minutes, so plan accordingly. Safety first: Always supervise little ones when they’re helping in the kitchen, especially when melting butter!
Step-by-Step: Bake Like a Pro
Right, here's the drill:
- Crush those graham crackers. Mix with melted butter and 2 tablespoons of sugar. Boom!
- Press the mixture firmly into each muffin cup.
- Chill those bad boys for 30 minutes.
- Preheat your oven to 325° F ( 160° C) .
- Beat the cream cheese and 1/2 cup of sugar until smooth. Then, add 1/2 cup of peanut butter.
- Mix in 2 eggs one at a time, then add 1/4 cup of heavy cream, 1 teaspoon of vanilla extract and pinch of salt.
- Spoon the filling into the crusts.
- Bake for 20- 25 minutes . Watch for slightly jiggly centres.
Pro Tips: Secrets from My Kitchen
Don't overbake! You want a slight jiggle. Trust me, a slight jiggle is key. Also, make sure your cream cheese is room temperature.
It makes a world of difference. I once tried using cold cream cheese, and oh, the lumps!
A common mistake? Impatience! Let them cool completely before chilling for at least 2 hours. Honestly, they taste even better the next day.
If you fancy prepping ahead, you can make the crust a day in advance. Just keep it covered in the fridge.
These are the perfect way to make individual cheesecakes and especially wonderful if you're looking for no bake peanut butter cheesecakes.
These are a sure crowd pleaser! Why not impress your friends and family today with a graham cracker crust cheesecake ? You know they'll love it.
Right then, let's get cracking on these Peanut Butter Dream Mini Cheesecakes ! I'm envisioning something that's a proper treat, but not too fiddly.
Think Reese's peanut butter cup cheesecake meets Mary Berry a classic with a peanut butter twist. So, grab your apron, and let's dive into these mini peanut butter desserts .
Recipe Notes
Right, so you've got the recipe, now for a few extra bits that'll make your peanut butter cheesecake bites truly smashing! Honestly, these little nuggets of joy are so easy to whip up; you'll wonder why you haven't been making them for ages.
But as my Nan always says: the devil's in the details, so pay attention to these little gems.
Serving Suggestions: How to Serve Like a Pro!
These bite sized cheesecakes are delightful all on their own. But, for a bit of a wow factor? Try plating them with a few fresh raspberries.
The tartness of the berries cuts through the richness of the cheesecake. I also love a cheeky drizzle of warm chocolate sauce over them! Or you could always pair them with a strong cuppa or a cheeky glass of dessert wine.
Presentation wise, a simple swirl of whipped cream and a sprinkle of chopped peanuts make them look utterly gorgeous.
Storage Tips: Keep 'Em Fresh!
Right, storing these little beauties is a doddle. Just pop them in an airtight container and keep them in the fridge.
They'll happily sit there for up to 3 days. Freezing? Absolutely! Wrap each one individually in cling film, then store them in a freezer bag.
They'll keep for up to a month. To reheat, just let them thaw in the fridge overnight. Reheating is not recommended, but you can eat them directly from the freezer.
Variations: Mix It Up a Bit!
Fancy a change? Instead of regular graham crackers, use chocolate ones for the crust! It adds a lovely depth of flavour.
Looking for a healthier twist? Swap out some of the cream cheese for Greek yogurt. You'll get a tangier taste that's still delicious.
If you are gluten free, use gluten free graham crackers for your crust.
Nutrition Basics: A Little Indulgence
Let's face it, these individual cheesecakes are a treat, but everyone deserves a little indulgence! Each one clocks in at roughly 280 calories.
They're a decent source of protein (around 6g). And you get a little boost of calcium from the cream cheese.
Remember, it is okay to treat yourself! And there you have it! Remember, cooking should be fun. Don't be afraid to experiment, add your own twist, and make these peanut butter mini cheesecakes your own.
Happy baking! You'll have your very own easy cheesecake recipe to use!
Frequently Asked Questions
My peanut butter mini cheesecakes cracked! What did I do wrong?
Cracking usually happens when cheesecakes are overbaked. Think of it like a Sunday roast you don't want to cremate it! Be sure to bake them just until the edges are set and the center has a slight jiggle. Letting them cool slowly in the oven with the door ajar can also help prevent cracking.
Can I make these peanut butter mini cheesecakes ahead of time?
Absolutely! In fact, these are even better when made a day or two in advance. The flavours have more time to meld together, resulting in a richer, more peanut buttery taste. Just keep them covered in the fridge, like you would a leftover trifle, until you're ready to serve.
What's the best way to store leftover peanut butter mini cheesecakes?
Leftover cheesecakes should be stored in an airtight container in the refrigerator. They'll keep for up to 3-4 days. If you're feeling adventurous, you can also freeze them individually for longer storage! Wrap each cheesecake tightly in plastic wrap and then place them in a freezer bag.
Thaw them in the fridge before enjoying - perfect for those "emergency" dessert cravings.
Can I use a different type of nut butter in these peanut butter mini cheesecakes?
Definitely! While peanut butter gives that classic Reese's vibe, you can absolutely experiment. Almond butter, cashew butter, or even sunflower seed butter would all work well. Just keep in mind that the flavor profile will change slightly, but it'll still be a cracking dessert!
How can I make these peanut butter mini cheesecakes even more decadent?
Oh, you're after a right royal treat, are you? Swirl melted chocolate into the cheesecake filling before baking for a marbled effect, or drizzle the finished cheesecakes with ganache. A sprinkle of sea salt on top will also enhance the sweetness and nuttiness.
You could even add a hidden Oreo cookie to the bottom of each cup before adding the crust - a bit naughty, but oh-so-nice!
