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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!

Notes

Recipe created by Annessa Chumbley, RD