Best Peanut Butter Cheesecake Cups Recipes

CHOCOLATE PEANUT BUTTER CHEESECAKE CUPS

Chocolate Peanut Butter Cheesecake Cups image

Cheesecake in cupcake form with peanut butter and chocolate.

Provided by jordyn

Categories Desserts Cakes Cheesecake Recipes

Time 40m

Yield 12

Number Of Ingredients 9

Ingredients

1 ½ cups graham cracker crumbs
¼ cup butter
4 tablespoons white sugar
12 miniature chocolate-covered peanut butter cups (such as Reese's®), unwrapped
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
¼ cup all-purpose flour
1 teaspoon vanilla extract
2 eggs

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
Mix graham cracker crumbs, butter, and sugar in a bowl until crumbs are moistened. Press into the bottom of each paper liner to form a crust. Place a peanut butter cup in the center of each crust.
Beat cream cheese with a handheld electric mixer until fluffy. Add sugar, flour, and vanilla extract; beat well. Add eggs one at a time, beating well after each addition. Spoon cream cheese mixture over the peanut butter cups and graham cracker crusts.
Bake in the preheated oven until filling is set, about 20 minutes. Allow cheesecake cups to cool completely.

Nutrition Facts : Calories 350.7 calories, Carbohydrate 36.2 g, Cholesterol 82.7 mg, Fat 21.1 g, Fiber 0.6 g, Protein 5.7 g, SaturatedFat 11.9 g, Sodium 237.5 mg, Sugar 28 g

PEANUT BUTTER CHEESECAKE CUPS

Peanut Butter Cheesecake Cups image

This is my favorite indulgence. And an indulgence it is! Very rich and will most definitely satisfy any sweet tooth! Pull cheesecakes out of freezer 30 minutes before serving.

Provided by angiemorrison

Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes

Time 3h

Yield 10

Number Of Ingredients 7

Ingredients

1 ¼ cups chocolate cookie crumbs
¼ cup melted butter
1 ½ cups peanut butter
1 (8 ounce) package cream cheese, at room temperature
½ cup confectioners' sugar
1 cup heavy whipping cream
1 ½ cups shaved dark chocolate

Steps:

Line 10 muffin cups with paper liners.
Stir cookie crumbs and butter together in a bowl; press into the prepared muffin cups. Refrigerate chocolate crusts until chilled, about 15 minutes.
Beat peanut butter, cream cheese, and confectioners' sugar together in a bowl until smooth. Spoon peanut mixture over the chocolate crusts; refrigerate until chilled, about 30 minutes.
Pour cream into a microwave-safe bowl and heat in microwave until just before boiling, about 2 minutes. Stir chocolate into cream to melt. Refrigerate ganache until completely chilled, about 1 hour.
Beat ganache using an electric mixer until whipped; spread evenly over peanut butter mixture layer.
Freeze cheesecakes until solid, about 1 hour.

Nutrition Facts : Calories 651.3 calories, Carbohydrate 40.6 g, Cholesterol 71 mg, Fat 51.1 g, Fiber 4.5 g, Protein 14.3 g, SaturatedFat 19.3 g, Sodium 368.5 mg, Sugar 26.3 g

SPLENDA PEANUT BUTTER CHOCOLATE CHEESECAKE CUPS

SPLENDA PEANUT BUTTER CHOCOLATE CHEESECAKE CUPS image

By the looks of these they do not look like low sugar or low fat.

Provided by April Alvarez @peaches58

Categories Cookies

Number Of Ingredients 16

Ingredients

CRUST:
36 - reduced-fat chocolate wafers
1/4 cup(s) splenda
5 tablespoon(s) light butter melted
PEANUT BUTTER CENTER:
1/2 cup(s) splenda
3 tablespoon(s) reduced-fat peanut butter
3 tablespoon(s) reduced-fat cream cheese
CHOCOLATE FILLING:
4 ounce(s) unsweetened chocolate
8 ounce(s) reduced-fat cream cheese
1 3/4 cup(s) splenda
1/2 cup(s) skim milk
1/2 cup(s) egg substitute
1 teaspoon(s) vanilla extract
2 ounce(s) sugar-free chocolate, melted optional

Steps:

Preheat oven to 350 degress.
Prepare Crust: Crush cookies into fine crumbs, Blend all crust ingredients together in a small bow. Stir until well blended,. Set aside.
Prepare peanut butter filling: Place center ingredients in a small bowl. Mix until well blended. set aside,
Chocolate filling: Melt chocolate in small saucepan over low heat. Set aside. Place cream cheese and splenda in small xixing bowl. Beat until soft. Slowly add milk Mix using a whisk until smooth,
Add melted chocolate. Stir well. Add egg substitute and vanilla. Mix until well blended. Set aside.
Assemble Cups: Place 24 minisize foil baking cups on a sheet pan,. Evenly divide crust between the 24 baking cups. Firmly press crusts into the bottom of cups., Place approximately. 1/2 teaspoon of peanut butter center
in the center of each crust-lined baking cup. Spoon chocolate filling into each baking cup. Firmly tap sheet pan on countertop to remove any air bubbles.
Bake 10 to 15 minutes or until slightly frim to the touch Chill approximately 2 hours before serving. Drizzle optional melted chocolate over the tiop for a garnish,

PEANUT BUTTER CHEESECAKE CUPS

Peanut Butter Cheesecake Cups image

"We love desserts," writes Mary Lewis in Sanford, Maine. "When my husband was diagnosed with diabetes, I learned to be more creative with his carbs. This recipe's a keeper with built-in portion control!"

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

3/4 cup graham cracker crumbs, divided
1 package (8 ounces) reduced-fat cream cheese
1/3 cup reduced-fat creamy peanut butter
1-1/2 teaspoons sugar
1 carton (8 ounces) frozen fat-free whipped topping, thawed
1 tablespoon salted peanuts, finely chopped

Steps:

Sprinkle 4 teaspoons of graham cracker crumbs into eight individual serving dishes. In a large bowl, beat the cream cheese, peanut butter and sugar until smooth. Set aside 8 teaspoons whipped topping for garnish; cover and refrigerate. Fold remaining whipped topping into peanut butter mixture; spoon over crumbs. Cover and refrigerate for at least 1 hour. , Sprinkle with remaining graham cracker crumbs. Top with reserved whipped topping and sprinkle with peanuts.

Nutrition Facts :