Best 3 Peanut Butter Cheesecake Cups Recipes

CHOCOLATE PEANUT BUTTER CHEESECAKE CUPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
• Mix graham cracker crumbs, butter, and sugar in a bowl until crumbs are moistened. Press into the bottom of each paper liner to form a crust. Place a peanut butter cup in the center of each crust.
• Beat cream cheese with a handheld electric mixer until fluffy. Add sugar, flour, and vanilla extract; beat well. Add eggs one at a time, beating well after each addition. Spoon cream cheese mixture over the peanut butter cups and graham cracker crusts.
• Bake in the preheated oven until filling is set, about 20 minutes. Allow cheesecake cups to cool completely.

PEANUT BUTTER CHEESECAKE CUPS

Steps:

• Line 10 muffin cups with paper liners.
• Stir cookie crumbs and butter together in a bowl; press into the prepared muffin cups. Refrigerate chocolate crusts until chilled, about 15 minutes.
• 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.
• 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.
• Beat ganache using an electric mixer until whipped; spread evenly over peanut butter mixture layer.
• Freeze cheesecakes until solid, about 1 hour.

PEANUT BUTTER CHEESECAKE CUPS

Steps:

• Sprinkle 4 teaspoons of graham cracker crumbs into eight individual serving dishes. In a large bowl, beat the cream cheese, peanut butter and sugar until smooth. Set aside 8 teaspoons whipped topping for garnish; cover and refrigerate. Fold remaining whipped topping into peanut butter mixture; spoon over crumbs. Cover and refrigerate for at least 1 hour. , Sprinkle with remaining graham cracker crumbs. Top with reserved whipped topping and sprinkle with peanuts.