No Bake Chocolate Peanut Butter Mini Cheesecakes

My last post was a cheesecake and I didn't realize that until I started putting this one together. I made these for the first time the other day. I love peanut butter pie and these cheesecakes at Sweet Spicy Kitchen looked similar. They're pretty and they are mini, which I always love.

On her blog, Dragana said that she used baking cup liners that are 2.55 inch in diameter and 2.15 inch in height. My spring-form pan is mini muffin sized (much smaller) so I made 12 of them into the very mini cheesecakes and then put the rest into a small spring-form pan.

No Bake Chocolate Peanut Butter Mini Cheesecakes

GRAHAM CRACKERS CRUST

1 c. graham crackers crumbs

4 T. melted butter

CHOCOLATE CHEESECAKE FILLING

10 oz. semisweet chopped chocolate

1 ½ c. heavy cream, at room temperature

12 oz. cream cheese, softened

½ c. powdered sugar

½ t. vanilla extract

PEANUT BUTTER CHEESECAKE FILLING

4 oz. cream cheese, softened

½ c. powdered sugar

⅔ c. peanut butter

⅔ c. heavy cream

½ t. vanilla extract

CHOCOLATE TOPPING

6 oz. semisweet chopped chocolate

6 T. heavy cream, at room temperature

¼ t. oil

ADDITIONAL TOPPINGS

Mini chocolate chips

Peanuts, chopped

GRAHAM CRACKERS CRUST

Prepare 12 larger paper baking cups or mini spring-form pan. Put graham crackers in the

food processor until they are fine crumbs.

Add melted butter and stir well. Spread evenly in the paper baking cups and press with a

solid object, like a glass to make solid layer. Set aside.

CHOCOLATE CHEESECAKE FILLING

Melt chocolate following the instructions on the package. Add heavy cream and mix well.

Set aside. In a medium sized dish mix cream cheese and powdered sugar with an mixer,

at a minimum speed, for about a minute.

Add vanilla and melted chocolate and mix until well combined. Spread evenly over the

graham cracker layer, with a spoon. Leave it in the fridge to cool.

PEANUT BUTTER CHEESECAKE FILLING

In a medium sized dish mix cream cheese and powdered sugar with an mixer at a

minimum speed, add vanilla, peanut butter and heavy cream.

Mix until smooth. Take the cheesecake out of the fridge and spread evenly over

chocolate cheesecake filling. Put it in the fridge.

CHOCOLATE TOPPING

Melt chocolate. Add heavy cream and oil and stir well. Take the cheesecake out of the fridge. Pour chocolate topping over the cheesecake with a spoon. Sprinkle with chopped peanuts and mini chocolate chips. Refrigerate overnight before serving