Mini No-Bake Chocolate Peanut Butter Cheesecake Cups

• 1 cup graham cracker crumbs
• 3 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 8 ounces cream cheese, softened
• 1/2 cup creamy peanut butter
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream, cold
• 1/2 cup semisweet chocolate chips
• 1 tablespoon milk
• Optional: chopped peanuts or mini chocolate chips for garnish

Instructions

1. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
2. Press about 2 tablespoons of the crumb mixture into the bottom of each of 6 small serving cups or ramekins. Refrigerate while preparing the filling.
3. In a large bowl, beat the softened cream cheese and peanut butter together until smooth and creamy with an electric mixer on medium speed.
4. Add the powdered sugar and vanilla extract to the cream cheese mixture. Beat again until well combined and fluffy.
5. In a separate chilled bowl, whip the heavy cream until stiff peaks form.
6. Gently fold the whipped cream into the peanut butter mixture until fully incorporated without deflating the cream.
7. Spoon the peanut butter cheesecake filling evenly over the graham cracker crusts in each cup. Smooth the tops with a spatula.
8. In a microwave-safe bowl, combine the chocolate chips and milk. Heat in 20-second intervals, stirring between, until melted and smooth. Drizzle the melted chocolate over each cheesecake cup.
9. Refrigerate the cups for at least 2 hours before serving. Garnish with chopped peanuts or mini chocolate chips if desired.

Chef tips

• For a nut-free version, substitute the peanut butter with sunflower seed butter or almond butter if allergies permit.
• Make sure the cream cheese is softened to room temperature for easier mixing and a smoother filling.
• Use cold heavy cream for best whipping results; warm cream will not whip properly.
• If you don’t have graham crackers, you can use digestive biscuits or vanilla wafers crushed for the crust.