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Peanut Butter Cup Cheesecake

Print Recipe
Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Course Dessert
Servings 4 people

Ingredients
  

Graham Cracker Crust:

  • 1 ½ cups graham cracker crumbs (I put these in a ziploc and smashed the graham crackers with my pyrex measuring cup)
  • 2 tbs granulated sugar
  • 4 tbs country crock plant based butter melted

Cheesecake Filling:

  • 16 oz (2 packages) of cream cheese, room temperatureRun the packages under hot water to soften it up.
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • ½ cup creamy peanut butter - store brand is fine
  • 1 teaspoon vanilla extract

Chocolate Peanut Butter Topping:

  • ½ cup semi-sweet chocolate chips
  • 3 tbs creamy peanut butter
  • 2 tbs coconut oil

Instructions
 

  • * Preheat oven to 350
  • In your muffin pan, place cupcake liners in there and set aside.
  • In a small bowl, make your graham cracker crust.
  • In your mixer, start your cheesecake filling. Make sure the cream cheese is soft, this is crucial.
  • Add 1 tbs of crust to the muffin liners and push it down with the back of the tbs.
  • Add 1 tbs of cheesecake mix on top of the crust and use a butter knife or spoon to make sure crust is covered.
  • Cook at 350 for 17 minutes. After it's done and the cheesecake is no longer jiggling, let it cool.
  • Once the cheesecake is cool, add the chocolate Pb topping to each cheesecake cup. I used one tbs scoop on top of each. I also made sure to evenly distribute the chocolate by lifting up the pan and moving it around.
  • Set them in the fridge until hard. And enjoy!
Keyword Cheesecakes, desserts, mini desserts, quick desserts