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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Keto Peanut butter Chocolate Cheesecake
Keto Peanut butter Chocolate Cheesecake Recipe Below!!
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Realized I switched oven temperatures in video, follow directions for cheesecake written below.
2nd Keto Cheesecake Attempt:
Crust
3/4 cup Almond Flour
2 tsp. granular monkfruit/erythritol
1 Tbs. chocolate peanut butter powder
1 Tbs. raw cacoa powder .
2 Tbs. melted butter
1. Preheat oven to 400 for crust
2. Mix dry ingredients and add melted butter
3. Portion into 12 cupcake wrappers in cupcake tin.
4. Bake for 5 minutes, watch carefully if your oven is a little off, mine were close to almost overdone
5. Once taken out turn oven down to 350 degrees.
Filling
8 oz softened cream cheese
1/4 cup sour cream
1/4 cup natural peanut butter
1/3 cup granular monkfruit/erythritol
1 tsp. vanilla .
1 egg
1. Beat the cream cheese and sugar until smooth
2. Beat in room temperature egg, scraping down the sides as you go
3. Beat in sour cream, pb, and vanilla.
4. divide among the 12 crusts using a 1/4 cup measure to help portion not using a full 1/4 cup in each
5. Bake for 12-14 minutes turning once half way threw
6. Pulling out when they are just set in the middle.
Chocolate Topping
1.5 Tbs. natural peanut butter
1/4 cup lilys semi sweet chocolate chip
2 tsp. coconut oil
10 drops of liquid stevia
1. Melt everything in the microwave on half power in 20 sec bursts until completely melted.
2. Once cheesecakes are cool top with about a tsp of topping on each cheesecake dividing evenly.
12 Servings
217 Calories
19 Fat
9 Sat Fat
5 Carbs
1.5 Fiber
3.5 Net Carbs
6.4 Protein
Reference recipe link Non-Keto:
Easy mini cheesecake recipe|| just simply food
Hi guys, full recipe indicated on the video! Thank you for watching! ❤️❤️❤️
No-Bake Chocolate Cheesecake Recipe (Without Gelatin)
New no-bake cheesecake recipe and for this time: No-bake chocolate cheesecake (without gelatin). This cake is super creamy, rich, chocolaty, delicate and very easy to make. Special cheesecake recipe for chocolate lovers.
Printable Version:
More No-Bake Cheesecake Recipes:
No-Bake Blueberry Cheesecake:
No Bake Mango Cheesecake:
No-Bake Peanut Butter Cheesecake:
No-bake Strawberry Cheesecake:
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Ingredients:
For the crust:
200g (7oz) Oreo cookies
1/4 cup (60g) butter, melted
For the filling:
2 cups (450g) Full fat Cream cheese, room temperature
9oz (250g) Dark chocolate
1 cup (240ml) Heavy cream
2/3 cup (83g) Powdered sugar
1 teaspoon Vanilla extract
For the ganache:
140g (5oz) milk chocolate
1/2 cup (120ml) Heavy cream
Directions:
1. To make the crust: In a food processor or a Ziploc bag, crush Oreo cookies into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.
2. Chop the chocolate, melt in the microwave in 30 second pulses or over a double boiler.
3. In a large bowl beat cream cheese, powdered sugar and vanilla extract until smooth, add melted chocolate beat until combined and smooth.
4. In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.
5. Pour the filling into the pan. Place in the freezer while making the topping.
6. 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. Pour over the cheesecake.
7. Refrigerate for at least 6 hours.
Sage & Norah in the Kitchen: Peanut Butter Chocolate Cheesecake Bites
A no-bake recipe perfect for the budding chef just entering the kitchen.
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No Bake Peanut Butter Cheesecake Recipe - Laura Vitale - Laura in the Kitchen Episode 763
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No-Bake Chocolate Peanut butter Cheesecake (No gelatin, No oven)
No-Bake Chocolate Peanut butter Cheesecake (No gelatin, No oven)
Chocolate peanut butter cheesecake (without oven, without egg, without gelatin)
Easy dessert recipe, easy cheesecake recipe
*Oreo crust*
Oreo cookies 12 pieces
Melted butter 2 tbsp (30 g)
*Cheesecake fillings*
Cream cheese 300 g (10.5 oz) (room temperature)
Sugar 3 tbsp (40 g)
Vanilla extract 1 tsp (4 g)
Lemon juice 1 tbsp (15 g)
Heavy cream 1/2 cup (120 ml) (cold temperature)
Peanut butter 1/3 cup (80 g)
Dark chocolate 80 g (2.8 oz)
*topping*
Peanut butter 1/2 cup (120 g)
*PLEASE READ*
Mould (Mousse ring) size: φ15 cm (6 inches)
Heavy cream can be replaced with whipping cream
Cream cheese should be at room temperature
Thank you for watching!
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