Peanut Butter Cheesecake Cups
A sweet and creamy banana oatmeal smoothie made with almond butter.
Recipe Summary Peanut Butter Cheesecake Cups
This is my favorite indulgence. And an indulgence it is! Very rich and will most definitely satisfy any sweet tooth! Pull cheesecakes out of freezer 30 minutes before serving.Ingredients | Almond Butter Cup Smoothie Weeknight Bite1 ¼ cups chocolate cookie crumbs¼ cup melted butter1 ½ cups peanut butter1 (8 ounce) package cream cheese, at room temperature½ cup confectioners' sugar1 cup heavy whipping cream1 ½ cups shaved dark chocolateDirectionsLine 10 muffin cups with paper liners.Stir cookie crumbs and butter together in a bowl; press into the prepared muffin cups. Refrigerate chocolate crusts until chilled, about 15 minutes.Beat peanut butter, cream cheese, and confectioners' sugar together in a bowl until smooth. Spoon peanut mixture over the chocolate crusts; refrigerate until chilled, about 30 minutes.Pour cream into a microwave-safe bowl and heat in microwave until just before boiling, about 2 minutes. Stir chocolate into cream to melt. Refrigerate ganache until completely chilled, about 1 hour.Beat ganache using an electric mixer until whipped; spread evenly over peanut butter mixture layer.Freeze cheesecakes until solid, about 1 hour.You can customize the ganache. For example, once I used a hazelnut cream liqueur and extra peanut butter chips.Substitute Baileys(R) Irish cream for the cream if desired.For sweeter ganache add some icing sugar to your taste! I also used some milk chocolate and some peanut butter chips. It can be sweeter or more bitter, depending on the chocolate you use and the amount of confectioners' sugar you add in.Info | Almond Butter Cup Smoothie Weeknight Biteprep:
15 mins
additional:
2 hrs 45 mins
total:
3 hrs
Servings:
10
Yield:
10 cheesecake cups
TAG : Peanut Butter Cheesecake CupsDesserts, Cakes, Cheesecake Recipes, Chocolate Cheesecake Recipes,