How To make Peanut Butter and Chocolate Cheesecakes
3/4 cup chocolate-covered graham crackers
finely
crushed 8 ounces cream cheese :
softened
3 ounces cream cheese softened
1/2 cup sugar
1 teaspoon vanilla
1/2 cup milk
2 eggs
1/3 cup peanut butter
1/2 cup semisweet chocolate chips :
melted, cooled
Line muffin cups with paper bake cups. Spread about 1 tablespoon crushed crackers in each cup. Set aside. Beat cream cheese till smooth. Add sugar and vanilla. Beat till fluffy. Beat in milk. Add eggs, beating just till combined. Divide mixture in half.
Gradually stir peanut butter into half of the cheese mixture. Stir chocolate into the remaining cheese mixture. Spread 2 tablespoons of the peanut butter mixture evenly over cracker crumbs in each muffin cup. Top each with 2 tablespoons of the chocolate mixture. Bake in a 325 degree oven for 20 to 25 minutes or till set. Cool on a wire rack. Chill. To serve, peel off paper cups and invert.
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Peanut Butter and Chocolate mini Cheesecakes No Bake Eggless
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These delicious mini Peanut Butter and Chocolate Cheesecakes and super easy to make, very professional looking and anabosukute taste sensations! The perfect taste combination! ENJOY!
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INGREDIENTS: Makes 14
BASE:
CRUMB BASE:
150g Oreo OR Chocolate Cookie Crumbs
70g Unsalted Butter Melted
FILLING:
400mL Whipping Cream
250g Cream Cheese
3/4 Cup Icing Sugar
1/2 - 3/4 Cup Peanut Butter (depends on your taste)
2 Teaspoons Gelatine Powder
2 Tablespoons Boiling Water
TOPPING:
300g Dark Chocolate( Use a chocolate you enjoy eating)
160g Whipping Cream
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Mini Reeses Peanut Butter Cheesecakes
These Mini Reese’s Peanut Butter Cheesecakes are full of peanut butter and chopped Reese’s! Such tasty little cheesecake recipe that is so easy and fun to make! Recipe:
No Bake Peanut Butter Cheesecake Recipe - Laura Vitale - Laura in the Kitchen Episode 763
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Chocolate Cheesecake Recipe
Learn how to make chocolate cheesecake. Rich, delicate and super delicious chocolate cheesecake.
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Recipe:
Ingredients:
For the crust:
240g (8.5oz) chocolate biscuits/graham crackers
7 tablespoons (100g) butter, melted
For the filling:
325g (11.5oz) dark chocolate 60%
3 cups (675g) cream cheese
1 cup (220g) sour cream
2 tablespoons (15g) cocoa powder
1 teaspoon vanilla extract
1¼ cups (250g) sugar
4 eggs
1/4 teaspoon salt
For the ganache:
150g (5.3oz) dark chocolate 60% (or milk chocolate)
2/3 cup (160ml) heavy cream
1 tablespoon (15g) butter
Directions:
1. Preheat oven to 320F (160C).
2. In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. press into bottom of 9-inch (23 cm) springform pan. Bake for 10 minutes. Let cool while making the filling.
3. Filling: chop the chocolate and place in a heat proof bowl. set over pot with simmering water and melt completely (you can do this step in the microwave: 20 seconds pulses until melted). Set aside.
4. In a large bowl beat cream cheese, sugar, salt and vanilla extract, beat until smooth. And sour cream and beat again until smooth. Add cocoa powder and beat again, scrape the sides of the bowl if needed.
5. Add the eggs, one at the time, beating to combine after each one. add the melted chocolate, mix until combined and smooth.
6. Wrap the bottom of the pan with aluminum foil. Pour the filling over the crust. place in a roasting pan. Place roasting pan in oven. Pour in boiling water to come halfway up side of springform pan
7. Bake for 55-60 minutes, or until center is almost set. Turn off the oven, slightly open the oven door, and allow the cake to cool in the oven for 1 hour. Remove from oven, run a thin knife around the edge of the pan, let cool to room temperature and refrigerate overnight.
8. For the ganache: chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth. Let cool slightly.
9. Pour over the cheesecake, let set and serve.
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No Bake Peanut Butter and Chocolate Cheesecake Mousse Mini Dessert Cups Eggless
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3 EASY Mini Cheesecakes No Bake Peanut Butter & Chocolate Mint Honeycomb EASY Make Ahead COMPILATION
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____
~HONEYCOMB CHEESECAKES~
INGREDIENTS: Makes 10
CRUMB BASE:
150g Biscuit/Cookie Crumbs of Choice
75g Unsalted Melted Butter
HONEYCOMB CHEESECAKE FILLING:
250g Cream Cheese
1/2 Cup Powdered Sugar/Superfine Sugar
1 Teaspoon Vanilla
300mL Heavy Whipping Cream
100g Chocolate Coated Honeycomb (or Plain)
2 Teaspoons Gelatine
2 Tablespoons Hot Water
CARAMEL CREAM TOPPING:
1 Cup Heavy Whipping Cream
1 Teaspoon Vanilla
1 Tablespoon Powdered Sugar
2 Tablespoons Caramel Sauce
EXTRAS:
Caramel Sauce
Crushed Honeycomb
____
~PEANUT BUTTER & CHOCOLATE CHEESECAKES~
INGREDIENTS: Makes 10-12
BASE:
150g Cream Filled or Plain Chocolate Biscuits
50g Unsalted Melted Butter
FILLING:
250g Cream Cheese
1/2 Cup Powdered Sugar OR Superfine Sugar
1 Teaspoon Vanilla
250g Melted Dark Chocolate (OR White OR Milk Chocolate)
200mL Heavy Whipping Cream
TOPPING:
250g Cream Cheese
1/2 Cup Powdered Sugar
1/2 Cup Peanut Butter
1/2 Cup Heavy Whipping Cream
EXTRAS:
Chocolate Sauce
Chocolate Sprinkles
____
~MINT CHEESECAKES~
INGREDIENTS: Makes 16 Mini Cheesecakes
BASE:
1 Pkt (200g) Arnott's MONTE Biscuits (OR any chocolate coated eggless biscuit for eggless option)
70g Melted Unsalted Butter
FILLING:
500g Cream Cheese
3/4 Cup Powdered Sugar
500mL Heavy Whipping Cream
2 Teaspoons Vanilla (optional)
1/2 Teaspoon Mint Essence (optional - more or less depending on strength)
Green Food Colouring (Optional)
6 Arnott's MINT Slice Biscuits (use eggless mint biscuits for eggless option)
TOPPING:
1/4 Cup Melted Chocolate (Use a chocolate you enjoy eating)
1/2 Cup Whipping Cream
1 Tablespoon Powdered Sugar
1 Teaspoon Vanilla
Extra Mint Biscuits
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