This Mini Peanutty Chocolate Cheesecakes recipe came from a friend. One of my banking coworkers from the eighties was a saucy belly dancer with motherly love for the twenty-year-old me. She went on to write a few romance novels right after we parted ways, but I remember her for something far more delicious – her peanutty chocolate cheesecakes. She is a lovely, colorful lady I will never forget and her racy little cheesecakes shall remain close to my heart as well.
Mini Peanutty Chocolate Cheesecakes
Makes about 12 mini cheesecakes.
Preheat oven to 325°F.
Crust
- 1 package graham crackers (9 crackers)
- 4 tablespoons melted butter
- 2 tablespoons sugar
Cheesecake
- 11 ounces of cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup creamy peanut butter
Crush graham crackers in a food processor then slowly add melted butter and sugar. Line 48 mini muffin tins with mini muffin liners. Press 1 teaspoon of graham cracker into the bottom of each.
Place softened cream cheese into a mixing bowl and use whip attachment to whip well. Add sugar and vanilla.
Melt chocolate chips over a double boiler then stir into melted chocolate.
Stir peanut butter into the remaining cream cheese.
Place one teaspoon of the chocolate mixture and one teaspoon of peanut butter mixture into muffin liners.
Bake for 20-25 minutes. Leave cheesecakes in the pan until cool, then place them in the fridge to chill.
Serve garnished with whipped cream and your choice of sprinkles just to satisfy your naughty side.