My baking experiment #25 – mini peanut butter cheesecakes

The Nutella swirl mini cheesecakes were such a hit, i decided to bake another round of mini cheesecakes. This time, the star will be peanut butter since i’ve not done a dessert featuring this yummy goodness: http://omgchocolatedesserts.com/mini-chocolate-peanut-butter-cheesecakes/

Ingredients

  • 6 Oreo cookies
  • 1 (8 oz) package cream cheese, softened
  • 2 tbsp sugar
  • 1 egg
  • 6 tbsp peanut butter

Instructions

  1. Preheat oven to 325 degrees.
  2. Line a standard muffin tin with 6 baking cups. Place an Oreo cookie into the bottom of each cup. This will make the crust of your cheesecakes.
  3. Combine cream cheese and sugar in a mixing bowl and blend together with an electric mixer until smooth, about 2 minutes. Beat in egg until evenly combined. Do not over mix it.
  4. Fill the baking cups halfway with half the batter. Add peanut butter to remaining batter and combine well. Fill cups completely with peanut butter mixture.
  5. Bake in the oven for about 20 minutes, or until cheesecakes are set. Remove from oven and cool on a wire rack for 30 minutes. Transfer to the refrigerator and chill for at least 3-4 hours.

The cheesecakes are so yummy & peanut buttery! Perfect for a peanut butter lover. The peanut flavor really comes through, added with the chocolatey crunch of the oreo base, it’s like eating a peanut butter cup! These mini cheesecakes are great!

the ingredients
the ingredients
oreo base
oreo base
cheesecake filling
cheesecake filling
peanut butter topping
peanut butter topping
after baking
after baking
mini cheesecakes
mini cheesecakes
yum!
yum!
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