Mini Peanut Butter Cup Cheesecakes with a Pretzel Crust Course
Friday, March 22, 2019
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These mini peanut butter cup cheesecakes have a salty pretzel crust and a full-sized peanut butter cup hiding inside! Highly addictive.
Ingredients
Pretzel Crust
- 1 cup of 'pretzel dust' 100g of pretzels ground into crumbs.
- 6 tbsp melted butter
Peanut Butter Mini Cheesecakes
- 1 block of cream cheese {8 oz} softened to room temperature
- 1/3 cup creamy peanut butter at room temperature
- 1/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 6 tablespoons heavy cream called whipping cream in Canada, the kind in the carton
- 12 full-sized Reese's Peanut Butter Cups
Other
- 1/2 cup melted peanut butter chips or chocolate chips for drizzling if desired.
Instructions
- Pre-heat oven to 350°F. Line a standard-sized muffin tray with muffin papers and set aside.
- Mix together the ground pretzels and the melted butter.
- Press 1 tablespoon into the bottom of each muffin paper, pat down with your fingers to flatten.
- In a large bowl, beat together the cream cheese and peanut butter until smooth.
- Add the sugar and mix until no granules remain.