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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!
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