Featured Recipe
Mini Peanut Butter Cheesecakes
By Kate
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Individual peanut butter cheesecakes with a Reese’s cup base, whipped cream cheese and peanut butter filling, topped with a mini Reese’s and chocolate drizzle. No baking required. Chill until firm. Uses cream cheese and peanut butter for rich texture. Powdered sugar sweetens, vanilla and heavy cream for lightness. Easy to pipe; chilling crucial for structure. Swapped mini peanut butter cups for Reese’s Pieces; replaced heavy cream with coconut cream for a slight twist. Yields 12 servings with rich fats and moderate sugar. Perfect snack or dessert when you want creamy and peanut butter punch in a bite-sized package.
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Prep:
20 min
Cook:
0 min
Total:
Serves:
12 servings
dessert
no-bake
peanut butter
cheesecake
chocolate
Introduction
Cream cheese and peanut butter. Heavy on technique, light on fuss. Use cold coconut cream for a subtle flavor swap and dairy-free twist. Reject baking. Chill is your best friend here; patience is crucial. Base is not the usual crushed cookie crust but a whole Reese’s cup — instant peanut butter chocolate hit. No skimping on texture; smooth but fluffy filling is the goal. Sifting powdered sugar avoids grainy filling. Piping keeps the presentation neat, but if you don’t have a bag, a spoon works too. Just be careful not to trap air under the filling. Visual cues beat clock here — filling should look light, not heavy or runny. Chill long enough, texture firms from creamy to dense. Finally, a careful drizzle of chocolate sauce finishes with elegance and little effort. A candy on top adds bite-size interest and texture. Keep a few extras for nibbling during prep.
Ingredients
About the ingredients
Softening the cream cheese is key — microwave in 10-second bursts if rushed, but watch carefully. Improper softening yields lumps that won’t disappear. Use creamy peanut butter, preferably natural or no-sugar added for control; crunchy alters texture negatively. Powdered sugar must be sifted to prevent graininess; brown sugar or raw sugar won’t dissolve well. Coconut cream is swap for dairy heavy cream here — chill the can fully for thick cream layer on top. Vanilla extract adds depth, no essence allowed. Reese’s cups anchor this dessert — avoid miniatures for the bottom because the filling may overpower them. Mini Reese’s Pieces impart a burst of candy texture and sweetness as a twist. Chocolate sauce can be homemade by heating cocoa, sugar and water to syrupy consistency or store-bought. Keep it ready to prevent last-minute panic.
Method
Technique Tips
Line muffin cups and press candy base first to secure structure. Beat cream cheese and peanut butter thoroughly — lumps kill the texture. Add sugar by sifting to keep fluffy. Beat vanilla and cold cream in last; cold whipped cream folds in aeration that makes filling rise and stay light. Use handheld mixer to avoid overbeating that collapses air. Pipe filling slowly but steadily, aim to fill all the way, no air pockets that cause surface dimples. Press an additional candy gently into the center for surprise inside and decoration. No wrapping air-tight in fridge; leave pan uncovered to prevent condensation dripping on cheesecakes. Chill between 7 and 9 hours, not under 6 — texture won’t hold. Drizzle chocolate with thin lines, not blobs. A squeeze bottle or fork works. If lacking piping bag, spoon and patience will suffice — just smooth tops well. If filling separates, remix gently before filling. Let cheesecakes warm slightly before serving for optimal bite.
Chef's Notes
- 💡 Chill coconut cream overnight. Gotta get it cold. This ensures it whips up fluffy. Switches the game. Perfect for replacing dairy.
- 💡 Sift powdered sugar thoroughly. Avoid grainy chunks. Grainy filling ruins texture. Measure the sugar first, then sift. Makes all the difference.
- 💡 Warm up cream cheese slightly, important for mixing. No lumps allowed. Microwave in short bursts; 10 seconds. Watch closely to avoid melting.
- 💡 Press Reese’s cups firmly into the base. Secure foundation. Adds a punch of flavor. Whole candies hold up better than crushed.
- 💡 Check texture while mixing. Filling should look airy and light. Double volume shows it’s on the right track. No runny substance here.
Kitchen Wisdom
Can I use another nut butter?
Yes, almond or cashew works. But flavors change. Texture too, creamy consistency is key. Watch amount while mixing.
What if it’s too sweet?
Adjust powdered sugar in next batch. Reduce incrementally. Natural peanut butter adds less sweetness.
How to fix a runny filling?
Chill longer before serving. If mixed improperly, remix gently. Let it firm up; don't rush.
Can I store these?
Fridge is okay. Keep uncovered to avoid moisture. 3-4 days max. Freezer works too, excellent for longer storage.
