Mini Peanut Butter Cheesecakes Recipe By Tasty Food

MINI PEANUT BUTTER CHEESECAKES RECIPE BY TASTY

Steps:

• Form peanut butter sandwiches with Ritz crackers.
• Place them in the bottom of each cup of a muffin tin.
• In a large bowl beat together cream cheese and sugar.
• Then add peanut butter, sour cream, vanilla, 2 eggs, and beat again.
• Pour mixture over each peanut butter sandwich until each cup is ¾ full.
• Top with crushed Ritz cracker.
• Bake for 22 minutes at 275°F (135°C). Let cool completely and then refrigerate 2 hours.
• Enjoy!

MINIATURE PEANUT BUTTER CHEESECAKES

Steps:

• In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottoms of six paper-lined muffin cups; set aside., In a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg and vanilla; beat on low speed just until combined. Place a peanut butter cup in the center of each muffin cup; fill with cream cheese mixture., Bake at 350° for 15-18 minutes or until center is set. Cool on a wire rack for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 2 hours.

MINI PEANUT BUTTER CHEESECAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine graham cracker crumbs, melted butter, and sugar for crust in a bowl. Divide evenly into 6 cups of a 12-cup muffin tin. Flatten crust in each cup with a spoon. Set aside.
• Mix cream cheese and peanut butter in a bowl with an electric mixer until thoroughly mixed with no chunks remaining. Mix in brown sugar. Add egg and mix to combine. Mix in cream and vanilla. Divide batter evenly onto the crusts and sprinkle crushed peanut butter cups over top.
• Bake in the preheated oven until set, 12 to 15 minutes. Remove from the oven and allow to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.

MINI BUTTERFINGER CHEESECAKES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line 2 24-count mini muffin tins with paper liners. (Alternatively, use a standard 12-count muffin tin.)
• Add the chocolate sandwich cookies to a food processor and pulse until finely chopped. Add the melted butter and pulse until combined.
• In a medium bowl, use an electric hand mixer on medium speed to beat together the cream cheese, sugar, eggs, and vanilla until light and fluffy, 5 minutes.
• Assemble the cheesecakes: Scoop ½ teaspoon of the cookie crumb mixture into each paper liner and press down in an even layer. Add ½ teaspoon of the crushed Butterfinger® Bits over the cookie crust. Fill the liner to the top with the cream cheese filling.
• Bake for 15 minutes, or until the mini cheesecakes are light golden brown around the edges. Remove from the oven and let cool for 20 minutes, then transfer to the refrigerator to chill.
• Before serving, add the whipped topping to a piping bag fitted with a star-shaped tip. Pipe a dollop of the whipped topping on top of each mini cheesecake and sprinkle the remaining Butterfinger® Bits on top. Serve cold. Leftovers will keep in an airtight container in the refrigerator for up to 1 week.
• Enjoy!

MINI PB&J CHEESECAKES

Steps:

• Preheat oven to 350°. In a small bowl, beat peanut butter and sugar until blended. Beat in egg. Press 2 teaspoons mixture into each of 32 paper-lined mini-muffin cups., For cheesecake layer, in another bowl, beat cream cheese and sugar until smooth. Beat in egg and vanilla. Spoon a scant 2 teaspoons cream cheese mixture into each cup. Drop jelly by 1/4 teaspoonfuls over tops. Cut through batter with a toothpick to swirl., Bake 12-14 minutes or until centers are set. Cool completely on a wire rack., If desired, mix confectioners' sugar and enough cream to reach desired consistency; drizzle over cheesecakes. Refrigerate until serving.

MINI PEANUT BUTTER CHEESECAKES

Steps:

• Heat oven to 325ºF.
• Mix cookie crumbs and butter; press firmly onto bottom of 8-inch square pan. Set aside.
• Beat Neufchatel, peanut butter and sugar with mixer until blended. Add egg; mix just until blended. Spoon over crust. Bake 18 to 20 min. or until center is almost set; cool.
• Drizzle chocolate over cheesecake in criss-cross pattern. Refrigerate 5 min. before cutting to serve.