Sweet Cheesecake Recipes
Peanut Butter and Chocolate Mini Cheesecakes
Peanut Butter and Chocolate Mini Cheesecakes are packed with wonderful flavors and are perfect for parties and dessert buffets
Ingredients
- 1 1/2 cups Nestlé® Toll House® Refrigerated Peanut Butter Cookie Dough
- 2 (8 ounce) packages cream cheese (room temperature)
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup smooth peanut butter
- 8 (1/2 cup) tablespoons heavy whipping cream, divided
- 2/3 cup Nestlé® Toll House® Milk Chocolate Morsels
Instructions
- Heat oven to 325 degrees F. Paper-line 24 muffin cups. Place 1 level tablespoon of cookie dough (1 square if using bar dough) into each muffin cup.
- Bake for 10 minutes or until cookie has spread to edge of cup.
- Beat cream cheese, sugar and flour in large mixer bowl until creamy.
- Add eggs and vanilla extract; mix well.
- Beat in peanut butter and 5 tablespoons cream until smooth. Spoon heaping 2 measuring tablespoons of batter over each cookie in cup.
- Bake for 15 to 18 minutes or until just set but not browned.
- Remove from oven to wire racks. Cool completely.
- Microwave remaining 3 tablespoons cream in 1-cup glass measure on HIGH (100%) power for 25 seconds or until boiling.
- Add morsels; let sit for 1 minute. Stir until smooth. Spoon 1 measuring teaspoon of ganache in center of each cheesecake.
- Refrigerate for 1 hour.
Notes
Peanut Butter & Chocolate Mini Cheesecakes can be topped with Nestlé® Toll House® Milk Chocolate Morsels instead of the ganache. When cheesecakes come out of the oven, top each cheesecake with 8 to 10 morsels. Morsels will soften but will
retain shape.
Attribution
Recipe and photo used with permission from: Nestlé and meals.com