Peanut Butter and Chocolate Cheesecake Cups

Peanut Butter and Chocolate Cheesecake Cupcake Savvy

Peanut Butter and Chocolate Cheesecake Cups

You're in for a treat with these Peanut Butter and Chocolate Mini Cheesecakes! A perfect blend of creamy peanut butter and rich chocolate, layered beautifully in mini dessert cups. Ideal for any gathering, they're simple to prepare ahead of time, ensuring a stress-free and delicious dessert experience.

Prep Time 40

Chill Time 2

Total Time 2 40

Servings Mini Cups

Calories 351kcal

Author Fay

INGREDIENTS

Base

6 (6) Tim Tams or any chocolate coated cookie

Peanut Butter Cheesecake

250 g (8 ⅚ oz) cream cheese
½ cup (½ cup) powdered sugar
2 teaspoon (2 teaspoon) vanilla extract
½ cup (½ cup) peanut butter
300 ml (1 ¼ cups) heavy cream

Chocolate Sauce

200 g (7 oz) dark chocolate
150 ml (⅝ cups) heavy cream

Chocolate Shards

⅓ cup (⅓ cup) chocolate melted

Garnish

2 tablespoon (2 tablespoon) peanuts chopped

INSTRUCTIONS

Base

Place Tim Tams in a food processor and blitz until they turn into a fine crumb. Ensure no large chunks remain for a consistent base.

Peanut Butter Cheesecake

In a large bowl, blend the softened cream cheese and powdered sugar using a mixer on medium speed. Mix until the mixture is smooth and free of lumps.
Add vanilla extract and peanut butter to the cream cheese mixture. Continue to mix at medium speed until the ingredients are thoroughly combined and the mixture is smooth.
Add heavy cream and mix until thickened. Pause occasionally to scrape down the sides of the bowl, ensuring an even mix.

Chocolate Sauce

Chop the dark chocolate into small, even pieces for uniform melting. Combine with the heavy cream in a microwave-safe bowl.
Microwave the mixture in 20-second intervals, stirring well after each interval, until the chocolate is completely melted and the sauce is smooth. Let it cool for about 5 minutes; it should be lukewarm but not hot.

Chocolate Shards

Spread the melted dark chocolate thinly and evenly on a piece of parchment paper. Cover with another parchment sheet.
Use a rolling pin to gently flatten the chocolate into a thin layer. Wrap the parchment around the rolling pin and secure the ends with rubber bands.
Refrigerate for 20 minutes. Once set, carefully unroll and peel off the top parchment, breaking the chocolate into small, shard-like pieces.

Assembly

Evenly distribute the Tim Tam crumbs among the mini dessert cups. There's no need to press the crumbs down firmly; a loose base works well.
Fill a piping bag with the peanut butter cheesecake mixture and pipe a layer over the Tim Tam base in each cup.
Drizzle a layer of the cooled chocolate sauce over the peanut butter cheesecake layer.
Repeat the layers, finishing with a final drizzle of chocolate sauce on top.

Garnish

Sprinkle crushed nuts over the top of the cheesecakes.
Place a few chocolate shards on top of each cup for an elegant presentation.
Refrigerate the cheesecakes for at least 2 hours to set.
Serve chilled for the best flavor and texture.

NOTES

For a smoother cheesecake layer, ensure your cream cheese is at room temperature before mixing.

When making the chocolate sauce, be careful not to overheat the chocolate to avoid separation.

The chocolate shards can be made ahead and stored in an airtight container at room temperature.

Personalize your cheesecakes by adjusting the thickness of each layer according to your preference.

These mini cheesecakes can be refrigerated for up to 3 days, making them a convenient make-ahead dessert option for your events.

NUTRITION