Mini Peanut Butter Cheesecakes with Chocolate Peanut Butter Sauce
You’ll swoon over these mini cheesecakes! A shortbread cookie crust is topped with a rich, sweet peanut butter cheesecake filling and topped with a smooth and silky chocolate peanut butter sauce.
Course Desserts
Cuisine American
Keyword Mini Peanut Butter Cheesecakes with Chocolate Peanut Butter Sauce
Mix shortbread cookies and melted butter in a small bowl. Press mixture into the bottom of the muffin liners (about 1 to 2 teaspoons each).
Peanut Butter Cheesecake Filling
Preheat oven to 350°F. In a large mixing bowl, beat cream cheese, sugar, vanilla, salt and peanut butter on medium speed until combined.
Add in eggs, one at a time, on low speed. Mix until combined.
Fill muffin tin with cheesecake mixture about ¾ way full. Bake for 20 minutes. Cool to room temperature and then refrigerate for 1 to 2 hours.
Chocolate Peanut Butter Sauce
Heat heavy cream in a small saucepan over medium heat until it starts to steam. Turn off the heat and add in dark chocolate. Ensure the chocolate is completely covered by the cream by gently shaking the saucepan. Let sit for 3 minutes.
Add in peanut butter and stir until it’s melted and smooth. Let it cool for 15 minutes and stir again. Spoon over top mini cheesecakes. Garnish with chopped peanuts.