Mini Peanut Butter Cheesecakes With Chocolate Peanut Butterођ Preheat the oven to 350º f. line a regular sized muffin pan with paper muffin liners. in a mixing bowl, combine the graham cracker crumbs and melted butter until it resembles coarse sand. put 1 2 tbsp of crumbs in each muffin cup. use a 1 3 cup (or similar) to press the crumbs down firmly into the pan. Line muffin tins with cupcake liners. (this recipe makes 18 mini cheesecakes.) in a mixing bowl, stir together the peanut butter, sugar, and egg until combined. evenly press about 1 ½ tablespoons of the peanut butter mixture into the bottom of each liner. bake for 10 12 minutes, or until slightly crisp and no longer shiny.
Mini Peanut Butter Cheesecakes With Chocolate Peanut Butterођ Press mixture into the bottom of the muffin liners (about 1 to 2 teaspoons each). step three: preheat oven to 350f. in a large mixing bowl, beat cream cheese, sugar, vanilla, salt and peanut butter on medium speed until combined. step four: add in eggs, one at a time, on low speed. mix until combined. Cheesecakes. preheat oven to 350 degrees fahrenheit. line a standard sized cupcake pan (not a mini cupcake pan) with 18 paper liners and set aside. in a bowl, combine graham cracker crumbs and granulated sugar. add melted butter and stir until fully incorporated. divide crust mixture between the 18 cupcake liners. Pour it into a mixing bowl and allow it to cool slightly. mix together the brown sugar, granulated sugar, and peanut butter into the butter until smooth, then stir in the egg. whisk the flour, baking soda, baking powder, and salt together. pour the dry ingredients into the wet ingredients. mix just until combined. Beat on high speed for 2 minutes or until light and fluffy. step six: transfer the peanut butter cheesecake filling to a large piping bag or a zip top bag with the corner snipped off, and pipe the cheesecake filling into each of the 12 muffin cups. be sure to fill the cups all the way to the top.
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