{"id":5419,"date":"2025-02-28T15:50:22","date_gmt":"2025-02-28T15:50:22","guid":{"rendered":"https:\/\/all-recipes.arbweb.info\/?p=5419"},"modified":"2025-02-28T15:50:22","modified_gmt":"2025-02-28T15:50:22","slug":"no-bake-chocolate-peanut-butter-mini-cheesecake","status":"publish","type":"post","link":"https:\/\/cocinacasera.arbweb.info\/es\/no-bake-chocolate-peanut-butter-mini-cheesecake\/","title":{"rendered":"No Bake Chocolate Peanut Butter Mini Cheesecake"},"content":{"rendered":"

Ingredients:
\n1 cup graham cracker crumbs
\n4 tbsp butter, melted
\n16 oz cream cheese, softened
\n2\/3 cup creamy peanut butter
\n1 cup powdered sugar
\n2 1\/2 cups heavy cream
\n1 tsp vanilla extract
\n16 oz semi-sweet chocolate
\n1\/4 tsp oil
\n1 cup mini chocolate chips
\n1 can chocolate cheesecake filling
\n1 can peanut butter cheesecake filling
\n1\/2 cup peanuts, chopped
\nSprinkles (optional)<\/p>\n

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Instructions:
\nIn a medium bowl, mix together the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a 9\u00d713 inch baking dish or 24 individual cupcake liners. Set aside.
\nIn a large bowl, beat the cream cheese and peanut butter together until smooth. Gradually add in the powdered sugar and continue beating until fully combined.
\nIn another large bowl, beat the heavy cream and vanilla extract together until stiff peaks form.
\nFold the whipped cream into the cream cheese mixture until fully combined.
\nPour half of the cream cheese mixture into the prepared crust or evenly divide the mixture between the individual cupcake liners. Set aside the remaining cream cheese mixture.
\nIn a microwave-safe bowl, heat the semi-sweet chocolate and oil in 30-second intervals, stirring well after each interval, until fully melted and smooth.
\nSpread the melted chocolate over the first layer of cream cheese mixture. Sprinkle the mini chocolate chips over the melted chocolate.
\nPour the chocolate cheesecake filling over the chocolate and smooth it out into an even layer.
\nSpoon the remaining cream cheese mixture over the chocolate cheesecake filling and smooth it out into an even layer.
\nPour the peanut butter cheesecake filling over the cream cheese mixture and smooth it out into an even layer.
\nSprinkle the chopped peanuts over the peanut butter cheesecake filling and add sprinkles, if desired.
\nCover and refrigerate for at least 3 hours or overnight before serving.
\nEnjoy your delicious No Bake Chocolate Peanut Butter Mini Cheesecake!<\/p>\n\n

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