Zutaten für Peanut Butter N Chocolate Mini Cheesecakes
- Chocolate Covered Graham Cracker Cookies
- 1 (8 ounce) package cream cheese, softened
- 1 cup granulated sugar
- Vanilla Extract
- ¼ cup milk
- 2 large eggs
- ½ cup creamy peanut butter
- Semi Sweet Chocolate Chips
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Zubereitung von Peanut Butter N Chocolate Mini Cheesecakes
- Preheat oven to 325°F (160°C).
- Line a 12-cup muffin tin with paper liners.
- Crush 1 ½ cups graham crackers into crumbs. Mix with 6 tablespoons melted butter. Spoon about 1 tablespoon of the mixture into each muffin cup, pressing firmly to create a crust.
- Place cream cheese in a mixing bowl and beat until smooth (using a stand mixer or hand mixer).
- Add 1 cup granulated sugar and 1 teaspoon vanilla extract. Beat until smooth and fluffy.
- Gradually add ¼ cup milk, then 2 large eggs, one at a time, mixing well after each addition.
- Divide the batter in half.
- Add ½ cup creamy peanut butter to one half of the batter. Beat until well combined.
- Add ½ cup melted semi-sweet chocolate chips to the other half of the batter. Beat until well combined.
- Spoon the peanut butter batter into the prepared muffin cups.
- Top each cup with the chocolate batter, spreading evenly.
- Bake for 20-25 minutes, or until the centers are almost set.
- Let cool completely on a wire rack before refrigerating for at least 2 hours to set.
- Store covered in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
51g
Fat
40g
Carbs
5g
