🍰 Mini Peanut Butter Cheesecakes 🍰
Detailed Recipe & Step By Step Instruction Here 👇
📋 Ingredients:
🥜 12 standard-sized peanut butter cups, unwrapped
🧀 16 ounces cream cheese, softened to room temperature
🥜 ¾ cup creamy peanut butter (Skippy brand)
🍚 1½ cups powdered sugar, sifted
🍦 1½ teaspoons vanilla extract
🥛 ⅓ cup heavy cream, cold
🥜 12 mini peanut butter cups, unwrapped
🍫 Chocolate syrup, garnish
📝 Instructions:
🧁 Line a standard muffin pan with 12 paper liners. 🧁
🍫 Place one standard-sized peanut butter cup into the bottom of each muffin cup. 🍫
🥄 In a large mixing bowl, beat together the softened cream cheese and peanut butter until light and fluffy. 🥄
🍚 Add the sifted powdered sugar and beat again until smooth and creamy. 🍚
🍦 Add the vanilla extract and cold heavy cream. Beat on high speed until light and fluffy. 🍦
🥤 Pipe the cheesecake filling into each muffin cup, filling them to the top. 🥤
🍫 Place a mini peanut butter cup in the center of each cheesecake and gently press it into the filling. 🍫
❄️ Refrigerate for at least 8 hours or overnight to firm up. ❄️
🍫 Before serving, drizzle each cheesecake with chocolate syrup. 🍫
Notes 💡:
◻️ Parchment paper liners or foil-lined wrappers are easiest to peel from the cheesecake filling. 🧁
◻️ Freeze for 2-3 hours to speed up the setting process. ❄️
◻️ Freezing for 20-25 minutes before serving makes it easier to remove the paper.
