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When I was first learning to cook, I would make a different cheesecake every week. I don’t make them that often these days but cheesecake still tops the list of foods that I love. This was my first time to make mini cheesecakes and I think I need more practice, to get it perfect, ya know. The nice thing about mini cheesecakes are they are far less expensive than a big cheesecake, using only one package of cream cheese and the real bonus, I don’t eat as much. I would hate for the whole world to know the truth about how much cheesecake I can pack away, it’s embarrassing! I used Nutter Butters for the crust and I made a peanut butter drizzle for the top. As you know I have a chocolate and peanut butter addiction so I just had to put that into a cheesecake. I’ve been wanting to make mini cheesecake for a while now, and I was inspired by Annie’s Eats Mini Peanut Butter Chocolate Cheesecakes. Annie used a silicone muffin pan for hers and I used cupcake liners to bake mine. I would like to get a mini cheesecake pan or maybe the silicone muffin pan, the cheesecakes turn out prettier I think. Annie’s Eats is an awesome blog, her recipes and photography are gorgeous, check it out.
Just so you know the sinful desserts this week are not to intentionally ruin every one’s New Year’s resolutions! I can’t help myself!
Mini Chocolate Cheesecakes with Nutter Butter Crust
12 Nutter Butter cookies, crushed into crumbs (I used the food processor)
3 tablespoons butter
8 oz cream cheese, softened
2 tablespoons sour cream
1/3 cup sugar
1 teaspoon brewed coffee or vanilla extract
1/2 cup semi-sweet chocolate chips, melted
1/4 cup white chocolate chips, melted
1 tablespoon peanut butter
Pre-heat oven to 325 degrees F. In a small bowl combine Nutter Butter crumbs and butter. Mix with a fork until well blended. Spoon into twelve paper lined muffin tins. Press with the bottom of a shot glass or something similar into an even layer. Bake for 5 minutes. Remove from oven to a wire rack.
In a large bowl, beat cream cheese, sour cream and sugar until fluffy. Add egg and coffee or vanilla, and mix until thoroughly combined. Beat in melted semi-sweet chocolate. Pour over prepared crusts in scant 1/4 cupfuls. Bake for 20 minutes. Remove from oven to a wire rack to cool about 20 minutes.
Mix melted white chocolate chips with peanut butter until smooth and drizzle over cheesecakes. Refrigerate for at least an hour before serving.