Did someone say CHEESECAKE and CHOCOLATE in the same sentence?! This cheesecake is a winner and will have everyone coming back for more. These tiny bites will burst with a creamy peanut butter and chocolate flavor… it’s hard to stop at just one!
1 c finely crushed chocolate graham crackers (or cookies)
2 T unsalted butter or coconut oil
2 T Betsy’s Best Gourmet Peanut Butter
1 Tsp granulated sugar
Cheesecake Filling: Ingredients:
16 oz cream cheese, softened
½ c Betsy’s Best Gourmet Peanut Butter
⅔ c powder sugar
1 tsp vanilla
Caramel or chocolate sauce for drizzling
¼ c chopped peanuts
Preheat the oven to 325° F and line a cupcake pan with paper liners.
In a bowl, mix together graham cracker (or cookie crumbs), sugar, melted butter and Betsy’s Best Peanut Butter. Divide crumbs in the cupcake liners and press it on the bottom. Bake for 10 minutes. Remove from oven and set aside.
In a large mixing bowl, mix together cream cheese, Betsy’s Best Peanut Butter, powder sugar and vanilla on medium speed until well combined. Beat in eggs (one by one) until evenly combined. Do not over mix. Spoon cheesecake filling over the crusts and bake at 325° F for 20 minutes or until the toothpick comes out almost clean. Remove from oven and cool completely. Sprinkle chopped toasted peanuts on top for garnish and drizzle with chocolate or caramel sauce. Store cheesecakes in refrigerator.
Feel free to use a substitution of Betsy’s Best Almond Butter or Sunflower Seed Butter in place of the peanut butter. You can also make this recipe without the crust for a gluten-free alternative, or substitute a gluten-free graham cracker crumb in place.
If you love peanut butter and chocolate this cheesecake recipe will be one of your favorites. Enjoy!