Mini Chocolate Peanut Butter Cheesecakes
These delicious little cheesecakes combine chocolate and
peanut butter. Use plain or chocolate graham crackers for the crust,
and make them in a mini cheesecake pan with removable bottoms or lined
- 2 cups graham cracker crumbs, plain or chocolate
- 4 tablespoons brown sugar
- 6 tablespoons melted butter
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons vanilla
- 4 ounces semisweet chocolate, cut into small pieces
- 1/3 cup creamy peanut butter
oven to 375°. Lightly spray a mini cheesecake pan with baking spray or
line a standard muffin pan with foil liners or double paper liners.
Combine graham crackers with brown sugar and melted butter.
Pat into the bottom of lined muffin cups or mini cheesecake
pans, about 1 1/2 tablespoons in each cup. A small glass bottom, a
pestle, or other tool will make tamping easier. Bake for 5 minutes; set
In a mixing bowl, beat cream cheese until fluffy; beat in sugar and then the eggs. Beat in vanilla just until blended.
Melt chocolate in a bowl or double boiler insert over simmering water.
Put about 1/3 the cream cheese batter in a separate bowl; stir in peanut butter until blended.
To the other half of the cream cheese, add the melted chocolate.
Spoon about 1 heaping tablespoon of the peanut butter batter into each
muffin or mini cheesecake cup. Spoon about 1 1/2 to 2 teaspoons of the
chocolate batter over the peanut butter batter. Gently swirl the
chocolate batter into the peanut butter batter with a toothpick or
Bake for 20 to 24 minutes, or until set.
Cool in pan on a rack then chill thoroughly before removing from cheesecake pan.
Makes about 24 mini cheesecakes.