Tuesday, June 19, 2012

Miniature Peanut Butter Cheesecakes

Look at that Reese's poking through! Yum!

Although Father's Day just passed, I'd like to share with you all some of the treats I made for the occasion!

The boys I babysit decided they wanted to do something special for their dad. Aside from making cards and pencil holders, we decided to bake their father a special treat! The boys mentioned their dad loves cheesecake and he loves peanut butter. My first thought: find a recipe to combine the two!

We found this recipe for Miniature Peanut Butter Cheesecakes and knew it would be the perfect combo (although we knew we wanted to double it). All three of us put in effort to make these delicious bite-sized cheesecakes. It couldn't have been easier, and it's a fun recipe for kids! 

These were magnificent. For me, though, cheesecake and a Reese's could never yield a negative result, but I think you will all agree that these are delicious as well as a fun and different take on dessert! The Reese's in the middle is a nice "surprise" and I love how cute and adorable these mini treats are.

Naturally, I forgot to bring my camera to take pictures of these delicious goodies. Sorry if the iPhone photos just don't do this dessert justice.

Miniature Peanut Butter Cheesecakes
Recipe form Taste of Home

  • 1/3 cup graham cracker crumbs
  • 1 tablespoon sugar
  • 5 teaspoons butter, melted
     Cheesecake Filling:
  • 4 ounces cream cheese, softened
  • 1/4 cup sugar
  • 2 teaspoons all-purpose flour
  • 2 tablespoons beaten egg
  • 1/4 teaspoon vanilla extract
  • 6 miniature peanut butter cups
  1. In a small bowl, combine the graham cracker crumbs, sugar, and butter. Press onto the bottom of six paper-lined muffin cups; set aside.
  2. In a small bowl, beat the cream cheese, sugar, and flour until smooth. Add egg and vanilla; beat on low speed until just combined. 
  3. Place a peanut butter cup in the center of each muffin cup. Then, fill the muffin cups with the cream cheese mixture.
  4. Bake at 350 degrees F for 15-18 minutes or until center is set. Cool on a wire rack for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate at least 2 hours before serving. Yields 6 servings.

No comments:

Post a Comment