No Bake Mini Peanut Butter Cheesecakes
The pairing of peanut butter and chocolate has become a flavor combination that many people obsess about because it is the perfect pairing of salty and sweet. This no bake mini peanut butter cheesecakes recipe shows off these tastes at top form by including peanut butter and melted chocolate in the cheesecake layer and peanut butter cups on the top as a garnish. The best part about this cheesecake recipe is that it that you don’t have to bake it, which means it is just a matter of assembling the cute cakes and refrigerating until ready to serve. For those who choose not to prepare cheesecake because they are worried about cracking on the surface, this no bake cheesecake recipe is ideal because since this recipe doesn’t apply any heat which is the cause of cracking.
Most cake recipes require some oven heat; fluffy cakes need the heat to cook the eggs and activate the leaveners involved, while cheesecakes usually need heat to set them. This mini cheesecake recipe doesn’t need any heat whatsoever because it has a high enough amount of cream cheese and peanut butter that it will set sufficiently in the refrigerator. The only thing you will have to make sure when preparing this cheesecake is ensuring it has adequate chill time to set. Also, since this cake recipe doesn’t require any oven time, you can expect a softer, more velvety texture than traditional cheesecakes. Tessa uses a mini cheesecake pan for her cheesecake recipe, but most people don’t own one, and it is a challenge to come by in the usual kitchenware stores. If you feel you could get a lot of use out of a mini cheesecake pan, by all means, consider purchasing one online, but it is not necessary to successfully producing adorable cheesecakes in your home. Rather than using a cheesecake pan, you could simply substitute with a muffin tin. The cheesecakes sides may be more curved, but they should still be cute and perfect. You will just want to ensure that you grease the tin very well and line the bottom with parchment paper so that you can remove the cakes from the tin easily.
Nutrition Facts for: No Bake Mini Peanut Butter Cheesecakes from Handle the Heat
Ingredients: Cream cheese, butter, sugar, egg, flour, vanilla extract.
* The entire recipe has been calculated for 12 servings.
* Does not include the mini peanut butter cups for garnish as the number used will vary to personal preference.
* Percentages (%) are based on a 2000 calorie diet
* Per Serving: Calories 338, Calories from Fat 211, Total Fat 23.5g 36%, Saturated Fat 12.9g 64%, Cholesterol 46mg 15%, Sodium 192mg 8%, Potassium 129mg 4%, Carbohydrates 28.8g 10%, Dietary Fiber 1.4g 6%, Sugars 20.8g, Protein 5.0g, Vitamin A 11%, Vitamin C 0%, Calcium 4%, Iron 8%
If you are inclined, you could even turn this mini cake recipe into a full-sized cheesecake by substituting with a spring form pan instead. The only thing is that the cake may need a longer chill time since there will be much more surface area to cover. This cake is the best cheesecake because it is sweet, yet balanced by a semi-sweet chocolate for a more dark chocolate taste. When a dessert recipe is as rich as cheesecake, it always helps to use a more bitter chocolate to balance the flavors out, which is why semi-sweet is such a perfect choice here. Semi-sweet is basically dark chocolate that has been lightly sweetened which adds a depth of chocolate flavor to this cake recipe without turning it into something that is too decadent to eat. Thank you to Tessa, the author of ‘Handle the Heat’ recipe blog, for sharing her no bake mini peanut butter cheesecakes recipe with us.
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