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No Bake Chocolate Peanut Butter Mini Cheesecake

Irresistible No Bake Chocolate Peanut Butter Mini Cheesecakes

Indulge in delightful No Bake Chocolate Peanut Butter Mini Cheesecakes that are easy to prepare and bursting with flavor.
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Prep Time 30 minutes
Chilling Time 6 hours
Total Time 6 hours 30 minutes
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Crackers or digestive biscuits
  • 4 tablespoons Butter melted
For the Chocolate Layer
  • 4 ounces Semi-sweet Chocolate melted
  • 1/4 cup Heavy Cream whipped
  • 8 ounces Cream Cheese softened
  • 1/2 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract preferably pure
For the Peanut Butter Layer
  • 8 ounces Cream Cheese softened
  • 1/2 cup Powdered Sugar
  • 1/2 cup Peanut Butter or almond butter
  • 1/4 cup Heavy Cream whipped
For the Topping
  • 1/4 cup Chopped Peanuts optional
  • 1/4 cup Mini Chocolate Chips optional

Equipment

  • Food processor
  • mixing bowl
  • mini baking cups
  • spatula

Method
 

Step‑By‑Step Instructions
  1. Make the Graham Cracker Crust: Process graham crackers into fine crumbs, melt butter, and mix. Press into mini cups to form crust.
  2. Prepare the Chocolate Cheesecake Filling: Melt chocolate, beat cream cheese, powdered sugar, and vanilla, fold in melted chocolate and heavy cream, then refrigerate.
  3. Prepare the Peanut Butter Cheesecake Filling: Mix cream cheese, powdered sugar, vanilla, and peanut butter until smooth, then fold in heavy cream.
  4. Final Chocolate Topping: Melt chocolate with cream and oil, pour over the peanut butter layer, and top with peanuts and chocolate chips.
  5. Chill: Cover and refrigerate for at least 4-6 hours or overnight for the best results.

Nutrition

Serving: 1mini cheesecakeCalories: 250kcalCarbohydrates: 22gProtein: 4gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 160mgPotassium: 120mgFiber: 1gSugar: 14gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese is at room temperature for easy blending. Store leftovers in an airtight container in the refrigerator for up to 5 days.

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