Mini Cheesecakes with a Peanut Butter Cup surprise.
My boyfriend has been asking me to make him cheesecake for months. Personally I don’t like cheesecake. I think it’s a texture thing. These Mini Peanut Butter Cup Cheesecakes were the perfect treat to make for him. I know somethings good when he barely took a bite and he’s already saying “Mmmm.” Everyone loved these mini cheesecakes. I loved them because it meant no extra dishes. You just unwrap them and eat them like a cupcake, no forks and plates involved. I took these cheesecakes to the next level by topping them with some melted chocolate. I think the chocolate provided that extra edge that these cheesecakes needed.
The peanut butter cup in the middle is such a nice surprise. I wouldn’t suggest taking these to a party if someone has a nut allergy. They would never know the little peanut butter cup was inside. One of these mini cheesecakes with a nice tall glass of milk sounds pretty perfect to me. They would be a cute cupcake alternative since they’re still the same size.
This week my boyfriend and I went fishing. He caught a couple big bass and I didn’t catch a thing. I probably didn’t catch any fish because I was wearing my cat face tank top. Why in the world would I ever think it’s okay to fish with that kind of top on. Reminder to myself: Don’t wear a kitty tee fishing, ever! That goes for you, too. Don’t make the same mistake I did folks.
These cheesecakes are so simple to make. As long as all your ingredients are at room temperature, they’ll be done in no time. When they were done baking I stuck mine in the refrigerator to chill. My boyfriend could hardly wait until they were done. He’s one lucky guy getting all this food all the time, huh?
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup butter, melted
- 12 mini peanut butter cups
- 16 oz. cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup flour
- 1 tsp. vanilla extract
- 2 large eggs
- Preheat the oven to 350°F.
- Line each cup of a muffin pan with a paper liner; set aside.
- To make crust; in a bowl, combine graham cracker crumbs, sugar, and melted butter until crumbs are packable.
- Press about a tablespoon of the crust mixture into the bottom of each muffin cup (add a little more if it looks like it needs more).
- Place an unwrapped peanut butter cup on the top of each crust (center); set aside.
- In a medium sized bowl beat cream cheese with a hand mixer until fluffy.
- Beat in sugar, flour, and vanilla until well combined.
- Add eggs one at a time, mixing after each addition.
- Spoon cream cheese mixture over graham cracker crusts that are topped with a peanut butter cup (make sure the cheesecake mixture covers the peanut butter cup).
- Bake until set, about 20 minutes (watch closely, mine were done at 15 minutes).
- Allow to cool in the refridgerator before serving.
- If you want to top yours with chocolate; melt 1/2 cup milk chocolate chips with 1 tbs. butter. Stir until combined and top each baked and cooled cheesecake with a spoonful of the melted chocolate.