7/30/13

Chocolate Coconut Peanut Butter Cheesecake



Today is July 30th which means we have 1 more day until August (What? Where did summer go?).

It also means that it's National Cheesecake Day! This is a fact I have an easier time coming to terms with!


Throughout my taste-testing journey to find the perfect combination of cheesecake and one of our nut butters, I discovered an easier way to feel a little less guilty while devouring my scrumptious creations!  Instead of making whole cheesecakes and forcing the leftovers upon friends and family (they had little objection to this), I decided it would be fun to make individual cheesecakes in mini mason jars!

While it was a tough decision choosing which nut buttery cheesecake recipe was the best, I gave this round to our Chocolate Coconut Peanut Butter not because the other ones weren't equally delicious, frankly I was just in the mood for something chocolatey!

And now the recipe you've all been waiting for...


Mini Chocolate Coconut Peanut Butter Cheesecake 
(Adapted from Chocolate Therapy)
Makes 12 mini cheesecakes

Ingredients

For the Crust:
1-1/2c graham cracker crumbs
4T sugar
1/4c butter, melted
couple dashes salt


For the Filling:
2 (8-ounce) packages cream cheese, softened
1c sugar
1t vanilla
1/2c Wild Friends Chocolate Coconut Peanut Butter
3T flour
2 eggs


Instructions

  1. Preheat oven to 350. If you happen to have 12 mini mason jars lying around, lightly coat the inside of the jars with cooking spray. If you don't have those, line a 12-count muffin tin with 12 cupcake cups.
  2. In a bowl, mix together graham cracker crumbs, melted butter, sugar, and salt until well combined. Using a tablespoon, scoop a heaping tablespoon into the bottom of each cup. Use the rounded back of the tablespoon to press crust down into cup and slightly up the sides. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar together until smooth, being sure to scrape sides and bottom of bowl. Add vanilla and peanut butter. Beat again until smooth. While mixer is going, sprinkle in the flour, then add the eggs one at a time until creamy and fully incorporated.
  4. Scoop the peanut butter mixture into a piping bag or gallon-sized plastic zip bag with the tip cut off. Squeeze the mixture into cups, using a circular motion until almost full.
  5. If you're using mini mason jars, place them on a cookie sheet. Bake for 20 minutes or until centers are set. Allow to cool to room temperature on a cooling rack. Serve at room temperature or refrigerate and serve later.
Hope you enjoy! Happy National Cheesecake Day!

2 comments :

  1. Yummy and cute! Going to make these as gifts or party dessert treats. Thanks for sharing:)

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    Replies
    1. Thanks Kiana! These little cheesecakes will make great gifts or individual desserts at a party! Happy baking!

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