I bet you’re drooling and you haven’t even seen the pictures yet! Once a month, a bunch of our friends get together and play Euchre. I really look forward to these nights because the adult time is fun and it’s a really an inexpensive night…we bring the kids and they run around wild until midnight! We all bring a dish or two to pass. I usually try to bring something filling (like meatballs) and something sweet. This month I decided to bring Roasted Red Pepper Hummus with thin pretzels and Mini Cheesecakes with Peanut Butter Cup Crust.
Mini Cheesecakes with Peanut Butter Cup Crust
Ingredients
- Peanut butter cups (mini or regular size)
- No bake cheesecake mix (I used the store brand)
- Toppings (optional)
Directions
- Eat a peanut butter cup. Seriously. You know you want to and now you have to because it’s one of the directions.
- Put the peanut butter cups in the freezer for about 20 minutes so they are firm.
- Line your muffin tins with liners. I used paper liners this time, but I think I will use foil liners next time.
- Place one peanut butter cup in each liner.
- Make your no bake cheesecake mix according to the directions. It will be slightly thick.
- Using a spoon, pour cheesecake mix on top of the peanut butter cup, filling about 3/4 full.
- Let set in the fridge for at least one hour. Mine set for four hours and they turned out perfect.
- Once set, top with whatever topping you choose. Some ideas:
- Graham cracker crumbs (make your own or use the crust that came with the mix)
- Chocolate syrup
- Caramel
- Fruit topping
I chose to drizzle chocolate syrup on the top of each one. My son wanted to help so the drizzling…well it was a tad difficult! But it was still good!
These mini cheesecakses are so quick and easy…perfect to take to a potluck or a holiday get together!!
Enjoy!
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