Make these simple, single-serving cheesecake cups featuring rich chocolate and creamy peanut butter. This no-bake recipe requires no oven time and sets quickly.
Author:Ahazzam
Prep Time:20 min
Cook Time:0 min
Total Time:4 hr 20 min
Yield:8 servings
Category:Dessert
Method:Chilling
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
8 ounces cream cheese, softened
1/2 cup creamy peanut butter
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup heavy whipping cream
1/4 cup unsweetened cocoa powder
For topping: 1/4 cup melted chocolate chips or chocolate ganache
Instructions
Combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter in a bowl. Mix until the crumbs are evenly moistened.
Press about 1 tablespoon of the crumb mixture into the bottom of 8 standard muffin cups lined with paper liners. Place the cups in the freezer while you prepare the filling.
In a large bowl, beat the softened cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
Divide half of the cheesecake filling evenly over the crusts in the muffin cups.
In the remaining half of the filling, gently fold in the cocoa powder until the mixture is uniformly chocolate colored. Spoon the chocolate filling over the peanut butter layer in the cups.
Cover the muffin tin and refrigerate for at least 4 hours, or until firm.
Once set, drizzle the tops of the cheesecake cups with melted chocolate or ganache before serving.
Notes
Use a food processor to make fine graham cracker crumbs quickly.
For easier removal, chill the cups thoroughly before peeling off the paper liners.
You can substitute chocolate wafer crumbs for graham crackers if desired.