Mini Peanut Butter Cup Cheesecakes (Printable Version)

Cupcake-sized peanut butter treats with a chocolate crust, creamy center, and decadent chocolate topping.

# Ingredients:

→ Graham Cracker Crust

01 - 165 g chocolate graham cracker crumbs
02 - 2 tablespoons granulated sugar
03 - 4 tablespoons unsalted butter, melted

→ Cheesecake Filling

04 - 454 g cream cheese, room temperature
05 - 99 g granulated sugar
06 - 2 large eggs, room temperature
07 - 135 g creamy peanut butter
08 - 1 teaspoon vanilla extract

→ Topping

09 - 85 g semi-sweet chocolate chips
10 - 3 tablespoons peanut butter
11 - 2 tablespoons coconut oil

# Steps to Follow:

01 - Preheat oven to 350℉. Line a standard-sized cupcake pan with 18 paper liners and set aside. Combine graham cracker crumbs and sugar in a bowl, then add melted butter and stir until fully incorporated. Divide crust mixture evenly between liners and press firmly into the bottom using the back of a measuring cup.
02 - In a large bowl, beat cream cheese with a hand or stand mixer until smooth. Add sugar and mix until smooth. Add eggs one at a time, mixing until incorporated. Mix in peanut butter, then vanilla extract, ensuring all ingredients are combined without over-mixing. Distribute batter evenly among liners and tap the pan gently to level and remove air bubbles.
03 - Bake cheesecakes for 17-19 minutes, or until the centers are set with slight jiggle. Turn the oven off and crack the door open slightly. Let cheesecakes rest for 2-3 minutes before removing. Cool at room temperature for 30 minutes.
04 - In a small bowl, combine chocolate chips, peanut butter, and coconut oil. Microwave in 30-second intervals, stirring each time, until melted and smooth. Alternatively, melt over a double boiler.
05 - Spoon melted topping onto each cheesecake and tilt gently to distribute evenly across the top. Refrigerate for at least 2 hours or up to 1 day before serving.

# Additional Notes:

01 - Bring all ingredients to room temperature for a smooth filling and avoid lumps.
02 - Cheesecakes will keep for up to 5 days when stored in a sealed container in the refrigerator.
03 - If filling has lumps, press the batter through a fine mesh sieve before use.

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