Name: Easy Peanut Butter Cheesecake Cups
Ingredients: 1 cup graham cracker crumbs, or Simple Mills cinnamon grahams crushed; 3 tbsp coconut oil or butter, melted; 2 tbsp unsweetened cocoa powder; 2 tbsp pure maple syrup; 8 oz farmer’s cheese or cream cheese, room temperature; 1/2 cup natural creamy peanut butter; 2 tbsp pure maple syrup; 1 tsp vanilla extract; 2 cups regular or coconut whipped cream (such as coco whip); Melted chocolate for drizzle; More peanut butter for drizzle; Lots of chopped peanuts

Easy Peanut Butter Cheesecake Cups

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Ingredients

Crust:

1 cup graham cracker crumbs, or Simple Mills cinnamon grahams crushed
3 tbsp coconut oil or butter, melted
2 tbsp unsweetened cocoa powder
2 tbsp pure maple syrup

Cheesecake:

8 oz farmer’s cheese or cream cheese, room temperature
1/2 cup natural creamy peanut butter
2 tbsp pure maple syrup
1 tsp vanilla extract
2 cups regular or coconut whipped cream (such as coco whip)

Toppings:

Melted chocolate for drizzle
More peanut butter for drizzle
Lots of chopped peanuts

Instructions

Preheat oven to 350º. Line a 12-count muffin tin with silicone or paper liners.
In a bowl, combine the ingredients for the crust, stirring together until evenly incorporated (mixture will be crumbly). Place 1 1/2 - 2 tablespoons of the crust into each muffin liner, pressing down firmly and evenly. Bake for about 10 minutes. Remove and let cool.
Meanwhile, in another bowl, beat the cream cheese until smooth. Beat in peanut butter, maple syrup, and vanilla. Fold in coco whip. (*taste mixture to see if you’d like to sweeten a bit more).
When crust has completely cooled, fill each muffin tin with creamy peanut butter cheesecake mixture. Place in freezer until firm, about 1 hour.
Remove and drizzle each mini-cheesecake with melted chocolate, drippy peanut butter, and top with a big sprinkle of chopped peanuts. Enjoy right away, or store in the freezer and enjoy!