MINI PEANUT BUTTER CHEESECAKES

 

Yield: 12

Author: Ana Marti

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Mini Peanut Butter Cheesecakes

Prep time: 10 MinCook time: 18 MinTotal time: 28 Min

Learn how to make these adorable mini peanut butter cheesecakes with an irresistible ripe plantain chip crust.

Ingredients

Sweet Plantain Chip Crust

• 3/4 to 1 cup ripe plantain chips crumbs
• 2 tablespoons light brown sugar
• 2 tablespoons melted butter

Peanut Butter Batter

• 8 oz cream cheese, softened
• 1 large egg
• 1/3 cup creamy peanut butter
• 1/4 cup sour cream
• 3 tablespoons heavy cream
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

For the crust

1. Preheat oven to 350F. Line cupcake tins with cupcake papers.
2. Add ripe plantain chips to your food processor and pulse until broken into small pieces (you want it to resemble sand). Add to a bowl, mix in brown sugar. Pour in melted butter. Use a rubber spatula to mix the butter thoroughly.
3. Using a tablespoon or a cookie scoop, transfer the mixture to your cupcake tins. Press into a flat layer using your fingers or the back of a spoon.
4. Bake for 8 minutes, or until slightly darker in color. Remove from the oven and set aside.

For the filling

1. Add cream cheese to a bowl and with a hand mixer, mix at medium speed to cream.
2. Add powdered sugar to the bowl and mix on medium speed until creamy. With a rubber spatula scrape down the sides of the bowl and mix until everything is incorporated.
3. Add the egg and mix for about 30 seconds. Add peanut butter, sour cream, heavy cream, a pinch of salt, and vanilla extract. Mix again for about 2 minutes on medium speed until smooth. Don't forget to scrape down the sides of the bowl.
4. Using a tablespoon or a cookie scoop, transfer the cheesecake mixture to your cupcake tin. Fill about 3/4 of the way up.
5. Bake the cheesecakes at 350F for 16 to 18 minutes. Turn the oven off, open the oven door slightly and allow the cheesecakes to rest for about 1 hour. Remove from the oven and allow them to cool completely for about 15 minutes. After they have cooled completely, let them set in the refrigerator for a minimum of 2 hours or enjoy them right away.
6. Top them with a dollop of whipped cream and ENJOY!

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