“Meet Your New Obsession: This Choco-Peanut Butter Mini-Cheesecake Recipe Is Pure Bliss!

If you like the combination of chocolate and peanut butter then this choco-peanut butter mini cheesecakes are the perfect dessert for you. They are ideal for pick nicks, parties, and other beautiful occasions.  Here is the recipe:

Servings 12 

Ingredients:

For the graham crackers crust:

• 1 cup graham crackers crumbs
• 4 tablespoons melted butter

For the chocolate cheesecake filling:

• 10 ounces chocolate, chopped
• 12 ounces cream cheese, softened
• 5 cup heavy cream, room temperature
• ½ cup powdered sugar
• 1 teaspoon vanilla extract

For the peanut butter cheesecake filling:

• ½ cup powdered sugar
• 4 ounces cream cheese, softened
• ⅔ cup heavy cream
• ⅔ cup peanut butter
• ½ teaspoon vanilla extract

For the chocolate topping:

• 6 ounces chocolate, chopped
• 6 tablespoons heavy cream, at room temperature
• ¼ teaspoon oil

For decoration:

• chocolate chips
• peanuts, chopped

Instructions:

To make the graham crackers crust:

• Prepare 12 paper baking cups (or cheesecake pan). In a blender, process graham crackers into fine crumbs.
• Apply melted butter and blend to combine. Press evenly into the baking pans, you can use a solid object, for example, a glass to create a solid Place in the fridge to set for 10 minutes.

To make the chocolate cheesecake filling:

• Melt chocolate over a double-boiler or in a microwave (in 30 sec. intervals). Add heavy cream and combine to incorporate. Set aside.
• Using an electric mixer, at medium speed, beat cream cheese and sugar, for 1 minute.
• Place vanilla and melted chocolate and whisk until well combined. Apply over the graham cracker layer. Refrigerate to chill.

To make the peanut butter cheesecake filling:

• In a mixing bowl, beat cream cheese and sugar to combine, then add peanut butter, vanilla extract, and heavy cream. Whisk until you get nice, smooth mix.
• Remove the cheesecake from the fridge and spread over choco-cheesecake filling. Refrigerate.

To make the chocolate topping:

• Melt chocolate over a double-boiler or in a microwave. Add oil and heavy cream and stir well.
• Remove the cheesecake from the fridge. Apply chocolate topping over the cheesecake.

To decorate:

• Sprinkle with chocolate chips and chopped peanuts (if desired).
• Serve (or ideally – refrigerate overnight before serving for better texture).

Enjoy!