These scrumptious mini cheesecakes are the perfect party treat! One layer each of chocolate and peanut butter cheesecake stacked on a crispy graham cracker crust.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
312 Calories
Recipe Instructions
Step 1
Preheat the oven to 325 degrees F (165 degrees C). Line a 12-cup muffin tin with paper liners.
Step 2
Mix graham cracker crumbs, butter, and brown sugar together in a bowl. Spoon evenly into the prepared muffin cups and press to flatten.
Step 3
Beat cream cheese in a mixing bowl with an electric mixer until smooth and creamy. Mix in white sugar and vanilla until fluffy. Mix in milk, then eggs, one at a time; mix until smooth. Transfer 1/2 of the batter to a separate bowl.
Step 4
Add peanut butter to one bowl of the cream cheese mixture; beat until well blended. Divide mixture among the muffin cups.
Step 5
Add melted chocolate chips to the remaining cream cheese mixture and beat until creamy and smooth. Pour into the muffin cups and sprinkle chopped peanuts over top.
Step 6
Bake in the preheated oven until almost set, 20 to 25 minutes. Remove from the oven and place on a wire rack until completely cooled. Enjoy immediately or refrigerate before serving.
Ingredients
1 teaspoon vanilla extract
1 cup graham cracker crumbs
2 large eggs
1 tablespoon brown sugar
11 ounces cream cheese, softened
3 tablespoons unsalted butter, melted
0.5 cup milk
0.5 cup white sugar
0.5 cup chopped peanuts
0.333 cup creamy peanut butter
0.5 cup semisweet chocolate chips, melted and slightly cooled
