Mini Chocolate Cheesecakes w/ Peanut Butter Frosting
2hr 41 min
2hr 15 min (includes chilling time)
2 packages (8 oz) cream cheese, softened
6 oz semi-sweet chocolate, chopped & melted
6 crème filled chocolate cookies
2/3 cup sugar
1 tbsp vanilla extract
1 cup creamy peanut butter
1 stick butter, softened
2 cups powdered sugar
3-6 tbsp heavy cream (or milk)
Preheat oven to 325F. Line a muffin pan with 12 paper cups.
Separate the crème cookies into two halves with the crème attached to both pieces.
Place one cookie half in each of the 12 muffin cups with the crème side facing up.
Place the cream cheese, sugar and vanilla in a large bowl. Beat with a hand mixer until well blended.
Mix in the melted chocolate. Add in the eggs one at a time at low speed until just blended.
Pour mixture into muffin cups. Bake in the oven for about 23-26 minutes until centers are almost set.
Remove from oven and cool completely.
To make peanut butter frosting, mix the peanut butter and butter with an electric mixer until fluffy. Slowly mix in the sugar and heavy cream and combine until creamy, smooth and spreadable.
Put the frosting in a piping bag and top each cheesecake with frosting.
Chill in the refrigerator for at least 2 hours before serving.