Introduction: If This Is Wrong I Don't Want to Be Right Chocolate Peanut Butter Mini Cheesecake
Chocolate......Peanut Butter.......Cheesecake.......Oreo.....
It sounds sooooo wrong but it tastes soooo right.
Whip up these easy but super delicious mini cheesecakes in 3 easy stages with easy to find ingredients and equipment.
Summary of Ingredients
(this is a complete list of all the ingredients required so you can ensure you have everything ready before you start - the ingredients required at each step are relisted at the top of each step)
3/4 cup smooth peanut butter
3/4 cup icing sugar (powdered sugar) sifted
45g (3 US Tbsp or 1 1/2 oz) Unsalted Butter
pinch salt
14 Oreo Cookies
625g (21oz) cream cheese at room temperature
1 tin sweetened condensed milk
3 large eggs at room temperature
120 grams (4oz) Dark or Semi Sweet Chocolate
30 g (1 oz) pouring cream (not low fat)
Optional - Peanut Butter cups (for decorating)
Step 1: Make the Peanut Butter Filling
3/4 cup icing sugar (powdered sugar) sifted
45g (3 US Tbsp or 1 1/2 oz) unsalted butter
pinch salt
Place all ingredients in a bowl and mix until combined.
Set aside until required. 200g (7 oz) of this filling will be used in the cheesecake bases in step 2 and 120 g (4 oz) in the ganache at step 3.
If it's a very hot day you may like to place the 200g 7oz that will be used in the cheesecakes in the fridge to firm and make it easier to handle.
Step 2: Make the Cheesecakes
Cheesecake
14 Oreo Cookies
200 g (7oz) of the Peanut Butter Filling
625g (21oz) cream cheese at room temperature
1 tin sweetened condensed milk
3 large eggs at room temperature
14 large muffin papers
Preheat oven to 140C (280 F)
Line the muffin tins with the muffin/cupcake papers. Place one single Oreo in the bottom of each paper.
Top each Oreo with 3 tsp (1 US Tbsp) of peanut butter mixture and press down onto the top of the Oreo cookie.
In a large bowl beat the cream cheese using a mixer at medium speed until just smooth, add the condensed milk and mix until combined. Reduce speed to low and add the eggs one at a time, beating after each addition until just combined.
Spoon the mixture into the large muffin papers dividing mixture evenly between the papers using a scant 1/3 cup to each to make 14.
Place the tray into the oven and bake until the mixture is just setting in the center, around 16- 20 mins
Allow to cool in the trays for 10-15min and then pop in an airtight container in the fridge until chilled.
Step 3: Make the Decedant Chocolate Peanut Ganache Topping
120 g (4oz) Dark or Semi Sweet Chocolate
30 g (1 oz) pouring cream
Add the Peanut Butter Filling and mix well at medium speed, add the butter and continue to beat at medium speed until the mixture comes together, do not over mix or the mixture may become greasy. If you do over mix add a little extra butter and whip until the mixture comes back together.
Step 4: Make It Even More Wrong
Add the finishing touch that turns your cheesecake from yummy into 'Oh my goodness this is SO WRONG IT"S RIGHT ! '
Take the chilled cheesecakes out of the fridge.
Place the chocolate peanut butter ganache into a piping bag with a star tip and top each cheesecake with a swirl of Peanut Chocolate Ganache.
Gently melt any left over ganache in the microwave in a small microwave safe dish at short bursts of 10 seconds on medium low stirring gently between each burst until the ganache is smooth.
Pour the melted peanut ganache onto the top of each cheesecake and sprinkle over some extra chopped mini peanut butter cups.
Enjoy :)
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