I tried out a new cheesecake recipe this week, Tiny Peanut Butter Cheesecakes, and I will definitely be making these again. They were quick and easy and the perfect “individually sized” treat that will allow you to satisfy your craving for dessert without the guilt of consuming too large a portion. Delicious!
Tiny Peanut Butter Cheesecakes
3/4 cup chocolate cookie crumbs
1 Tablespoon sugar
2 Tablespoons butter, melted
12 chocolate kisses
2 packages of cream cheese (8-ounce), softened
1/3 cup of sugar
1/2 teaspoon of vanilla
1/2 cup of chunky peanut butter
1/2 square unsweetened chocolate
1 teaspoon butter
1 cup powdered sugar
1. Preheat over to 325 degrees. Line twelve 2-1/2 inch muffin cups with foil bake cups and set aside. In a small bowl, combine the cookie crumbs and 1 Tablespoon of sugar. Stir in the melted butter and mix. Press the mixture onto the bottoms of the foil bake cups. Place chocolate kisses (with their points up) in the middle of each cup.
2. In a medium bowl, combine the cream cheese and 1/3 cup of sugar. Beat with an electric mixer on medium speed until smooth. Add the eggs and vanilla; beat on low speed until just combined. Beat in the peanut butter until combined.
3. Carefully spoon about 1/4 cup of the cream cheese mixture into each cup (the cups should be full); be sure to keep the “kiss” centered in the cup. Bake about 25 minutes or until set. Cool in the pn on a wire rack for 30 minutes.
4. In a small pan, over low heat, cook the unsweetened chocolate and the butter until melted. Whisk in the powdered sugar and add up to 1 Tablespoon of hot water (to achieve desired consistency). REmove the cheesecakes from the foil bake cups and drizzle the chocolate sauce over the tops. Chill for about an hour (or until the chocolate has set).