It is no secret that I love desserts both large and small. While there is something satisfying about making and frosting a big ass cake, miniature desserts have my heart. Show me a palm sized hand pie and I will automatically squeal and say how cute it is. Smaller desserts are just cute. Plus they are... smaller, which means I can eat one or three in a single sitting. Right?
I made some mini cheesecakes for ya'll. This recipe makes six cupcake sized cheesecakes. It is perfect if you want to have cheesecake but don't relish the idea of having half a cheesecake sitting in your fridge (something that often happens in a house with just two people.) I combined one of Jeff's loves (cheesecake) with my love for Reese's peanut butter cups.
The peanut butter batter bakes for just fifteen minutes. The less time between me and my dessert, the better.
Once the cheesecakes are completely cooled, they get topped with chocolate that has been melted together with a bit of coconut oil to create a shell similar to that of my coveted Reese's cups.
These are rich, glossy, portable and most importantly... cute.
Individual Peanut Butter & Chocolate Cheesecakes (small batch)
makes 6 cupcake sized cheesecakes
adapted from www.dessertfortwo.com
9 oz cream cheese, softened
1/2 c sugar
1 egg + 1 yolk
1 teaspoon vanilla
1/4 c (heaping) creamy peanut butter
6 chocolate sandwich cookies (Oreos or something similar... or any cookie you want!); filling removed
1/2 c chocolate chips + 1 teaspoon coconut oil, for topping
- - -
pre-heat oven to 375F and line a muffin tin with 6 liners (leave the remaining wells empty)
1. In the bowl of a stand mixer fitted with a paddle attachment cream together the cream cheese and sugar until no lumps remain
2. Add in vanilla and eggs; mixing on low until just incorporated
3. Add peanut butter and mix until fully combined
4. In the bottom of each lined muffin cup, place one sandwich cookie (I removed the filling of my Oreos but you definitely don't have to)
5. Divide the cheesecake batter equally among the 6 lined muffin cups (I use a large cookie scoop to make sure each cheesecake has the same amount of filling)
6. Bake at 375F for 15 minutes
7. Remove from the oven and allow cheesecakes to cool completely; refrigerate for at least two hours
8. In a microwave (in 30 second intervals) or over a double broiler, melt down chocolate chips and coconut oil until smooth and glossy
9. Spoon melted chocolate mixture over each cooled cheesecake and use the back of the spoon to make sure the entire top of each cheesecake is coated
10. Refrigerate cheesecakes until chocolate shell hardens (about 20 minutes) before enjoying