Peanut Butter and Chocolate Cheesecake Tasting Spoons
These spoons offer a quick and easy way to serve a variety of cheesecake flavors. The cheesecake is creamy and rich, with the perfect balance of peanut butter and sweetness. It has a smooth texture that pairs beautifully with the crunchy Oreo base and the decadent chocolate ganache topping.
Prep Time 30 minutesminutes
Total Time 30 minutesminutes
Servings 18Spoons
Calories 172kcal
Author Fay Khoury
INGREDIENTS
Cookie Crumbs:
137g (4 ⅚oz)peanut butter flavor Oreosor plain
Peanut Butter Cheesecake
125g(½cups)cream cheese
100g(½cups)sugar
30g(1oz)peanut butter
150ml(⅝cups)heavy cream
1teaspoon(1teaspoon)vanilla
Chocolate Ganache Sauce
100g(3 ½oz)dark chocolate
80g(⅓cups)heavy creamhot
INSTRUCTIONS
Cookie Crumbs
Place Oreos in a bowl of a stick blender or food processor.
Blend to a fine crumb.
Reserve ½ cup for the cheesecake and one tablespoon for garnish.
Peanut Butter Cheesecake
In a bowl, mix cream cheese, sugar, and peanut butter with a hand mixer on medium speed until well blended.
Add all heavy cream at once along with the vanilla.
Mix until well blended and thick.
Fold in the ½ cup reserved Oreo crumbs with a silicone spatula.
Refrigerate while making the chocolate sauce.
Chocolate Ganache Sauce
Add chocolate and hot heavy cream to a heat-proof bowl.
Mix well until smooth with no lumps. If lumps remain, microwave for 20 seconds and stir.
Assembly
Place porcelain Chinese soup spoons on a tray (start with 18). You may need more or less.
Place some crumb base in the bottom of each spoon.
Pipe the cheesecake mixture onto each spoon using a piping bag.
Spoon a generous dollop of chocolate ganache sauce on top of each spoon.
Sprinkle with Oreo cookie crumbs to garnish.
Refrigerate until ready to serve.
NOTES
Consistency: Ensure the cheesecake mixture is thick before piping.Storage: Keep the spoons refrigerated until serving.Prep Ahead: Prepare the cheesecake mixture a day ahead for easier assembly.