No Bake Chocolate Peanut Butter Mini Cheesecake #nobake #cheesecake

Chocolate and peanut butter… Do you like this combination? If your answer is yes, we have an awesome dessert for you – No Bake Chocolate Peanut Butter Mini Cheesecake..

My family loves the taste of this fabulous Chocolate Peanut Butter Mini Cheesecake. What I also like about them is that they look great and are very easy to prepare.

Ingredients:

GRAHAM CRACKERS CRUST:

• 1 cup graham crackers crumbs
• 4 tbsp melted butter

CHOCOLATE CHEESECAKE FILLING:

• 10 ounces semi - sweet chopped chocolate
• 1.5 cup heavy cream, at room temperature
• 12 ounces cream cheese, softened
• ½ cup powdered sugar
• ½ tsp vanilla extract

PEANUT BUTTER CHEESECAKE FILLING:

• 4 ounces cream cheese, softened
• ½ cup powdered sugar
• ⅔ cup peanut butter
• ⅔ cup heavy cream
• ½ tsp vanilla extract

CHOCOLATE TOPPING:

• 6 ounces semi - sweet chopped chocolate
• 6 tbsp heavy cream, at room temperature
• ¼ tsp oil

SPRINKLE:

• Mini Chocolate Chips
• Peanuts - chopped

Instructions:

GRAHAM CRACKERS CRUST:

1. Prepare 12 larger paper baking cups (I used 2.55 inch diameter and 2.15 inch height) or mini springform pan. Put graham crackers in the food processor until they are crumbed finely.
2. Add melted butter and stir well. Spread evenly in the paper baking cups and press with a solid object, like a glass to make solid layer. Set aside.

CHOCOLATE CHEESECAKE FILLING:

1. Melt chocolate following the instructions on the package. Add heavy cream and mix well. Set aside.
2. In a medium sized dish mix cream cheese and powdered sugar with an electric hand mixer, at a minimum speed, for about a minute.
3. Add vanilla extract and melted chocolate and mix until well combined. Spread evenly over the graham cracker layer, with a spoon.
4. Leave it in the fridge to cool.

PEANUT BUTTER CHEESECAKE FILLING:

1. In a medium sized dish mix cream cheese and powdered sugar with an electric mixer at a minimum speed, add vanilla extract, peanut butter and heavy cream.
2. Mix until you get fine, smooth mixture. Take the cheesecake out of the fridge and spread evenly over chocolate cheesecake filling.
3. Put it in the fridge.

CHOCOLATE TOPPING:

1. Melt chocolate following the instructions on the package. Add heavy cream and oil and stir well.
2. Take the cheesecake out of the fridge. Pour chocolate topping over the cheesecake with a spoon.
3. Sprinkle with chopped peanuts and mini chocolate chips.

Notes:

• Leave it in the fridge overnight.