Make easy, individual cheesecake cups with layers of chocolate crust, creamy peanut butter filling, and a rich chocolate topping. This recipe requires no oven.
Author:Ahazzam
Prep Time:20 min
Cook Time:0 min
Total Time:2 hours 20 min
Yield:6 servings
Category:Dessert
Method:Chilling
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 1/2 cups chocolate wafer cookie crumbs
1/4 cup unsalted butter, melted
8 ounces cream cheese, softened
1/2 cup creamy peanut butter
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup heavy whipping cream
4 ounces semi-sweet chocolate, chopped
1/4 cup heavy whipping cream (for ganache)
Instructions
Combine the chocolate wafer crumbs and melted butter in a bowl. Mix until the crumbs are evenly moistened.
Press about 2 tablespoons of the crumb mixture into the bottom of 6 small cups or mini muffin liners. Chill the crusts for 10 minutes.
In a separate bowl, beat the softened cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth.
In a clean bowl, whip the 1/2 cup of heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until just combined.
Spoon or pipe the peanut butter cheesecake filling evenly over the chilled crusts. Return the cups to the refrigerator to set for at least 1 hour.
For the topping, place the chopped chocolate in a heatproof bowl. Heat the remaining 1/4 cup of heavy cream until simmering. Pour the hot cream over the chocolate and let it sit for 2 minutes. Whisk until smooth to create a ganache.
Pour a thin layer of chocolate ganache over the set peanut butter filling in each cup.
Chill the cheesecake cups for a minimum of 2 hours, or until firm, before serving.
Notes
You can use graham cracker crumbs mixed with 1 tablespoon of cocoa powder if you do not have chocolate wafers.
For a firmer texture, use 1 cup of heavy cream in the filling instead of 1/2 cup.
Garnish with chopped peanuts or a drizzle of melted peanut butter before serving.