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Prepare the Crust:
Mix graham cracker crumbs and melted butter until combined. Press evenly into the bottom of mini cheesecake cups or a muffin tin lined with cupcake liners. Chill in the fridge while preparing the filling.
Make the Filling:
In a large bowl, beat the softened cream cheese until smooth. Add peanut butter, powdered sugar, and vanilla extract; mix until creamy and well combined.
Whip the Cream:
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Assemble the Cheesecakes:
Spoon the filling onto the prepared crusts, smoothing the tops. Chill in the refrigerator for at least 4 hours or until set.
Optional Chocolate Topping:
Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Drizzle over the mini cheesecakes before serving.
Serving and Storage Tips:
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