Confession time: I don’t like cheesecake. It’s not just that I’m lactose-intolerant; I actually don’t like the taste of the stuff. Gasp! There once was a day when I loved cheesecake, but that day ended with me getting my gall bladder removed, and I haven’t liked it since. Nothing will put a damper on a dessert like surgery a few weeks before you’re graduating high school. Long story.
If I did decide that I liked cheesecake, however, I just might start catching up on what I’ve missed with these cute little mini cheesecakes, which I made for one of our YWAM Turner Valley staff on her birthday. March has been a month of baking for various events, and after participating in a cheesecake bake-a-thon a few weeks ago, I have come to appreciate the care and patience that comes with baking those popular confections. That care and patience is not necessary with these beauties – just pop them in the oven – no spring-form pans, no water baths, no hours-long baking time. And no wrestling to slice them into neat pieces. Individual portions are definitely the way to go. And if they crack a bit (as they always seem to do), melt some chocolate and pipe it into some fun leaf shapes on some parchment paper, allow to harden in the refrigerator, carefully peel off surface, and cover up those cracks. Too bad all kitchen conundrums can’t be fixed with chocolate…
Mini Peanut Butter Cheesecakes
- 1-1/2 graham cracker crumbs
- 4 tbsp sugar
- 1/4 cup butter/margarine, melted
- dash of salt
- 2 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla
- 1/2 cup peanut butter (creamy)
- 3 tbsp flour
- 2 eggs
- Preheat oven to 350°F. Line muffin tin with 12 cupcake papers.
- Mix together graham cracker crumbs, melted butter/margarine, sugar, and salt until combined. Scoop heaping spoonfuls of mixture into each cupcake paper; use the back of the spoon to press crust down into cup and slightly up the cup’s sides. Set aside.
- Using a stand mixer/hand mixer, beat cream cheese and sugar together until completely smooth, scraping down the sides of your bowl as needed. Add vanilla and peanut butter, beating until smooth. While mixing, sprinkle in flour and add eggs one at a time until each is fully incorporated and filling is creamy.
- Scoop mixture into a piping bag (I used a ziploc bag and snipped a corner) to squeeze mixture into cups. Use a circular motion as you squeeze, until cupcake liner is almost full.
- Bake for 20 minutes until set. Cool to room temperature on cooling rack. Serve at room temperature or chilled.