Like a giant peanut butter cup. Oh, my!
Chocolate Cheesecake Crust
THE one way to improve a plain cheesecake is with a chocolate crust.
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 3 Tbsp sugar
- 1/4 cup unsalted butter melted
Instructions
- Spray the bottom of a 9 inch cheesecake pan with non-stick spray.
- Combine chocolate wafer crumbs, sugar and melted butterr. Press into bottom of springform pan and place in freezer to chill.
Peanut Butter Cheesecake Filling
Easy, no-bake cheesecake filling.
Ingredients
- 3/4 cup creamy peanut butter
- 2 1/2 cups powdered sugar
- 2 8- oz. packages of cream cheese softened
- 1 tsp vanilla
- 1 1/2 cups heavy cream
Instructions
- Mix together peanut butter, powdered sugar, cream cheese and vanilla until smooth and creamy.
- In a separate bowl beat heavy cream until soft peaks form. Fold into peanut butter mixture.
- Spoon mixture into prepared springform pan smoothing the top.
- Place into refrigerator for about 6 hours or until firm.
Chocolate Peanut Topping
Ingredients
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1/3 cup chopped peanuts.
Instructions
- Heat heavy cream. Add chocolate chips and stir until melted into hot cream.
- Spread over top of cheesecake and sprinkle with chopped peanuts.
- Refrigerate until firm.
Not enough chocolate for ya? Instead of using the above topping, try smothering your peanut butter cheesecake with chocolate ganache. Skip the berries and add chopped peanuts if you like.
Dark Chocolate Ganache
Ingredients
- 1 8- oz. tub of Cool Whip Topping frozen
- 6 oz. Bittersweet Chocolate
- 1 cup fresh berries raspberries, blackberries, blueberries, strawberries or any combination
Instructions
- Microwave Cool Whip and chocolate in microwaveable bowl on High 2 to 2 1/2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each minute.
- Cool 15 minutes; slowly pour over cheesecake.
- Garnish with berries.
or….
top your ganache with this:
Peanut Butter Frosting
Double this if you want to frost an entire cake with it. Otherwise, used this to pipe peanut butter rosettes on a cake or cupcakes or even cheesecake.
Ingredients
- 1/4 cup creamy peanut butter
- 1/4 cup unsalted butter softened
- 1/2 cup powdered sugar sifted
- 1/4 tsp vanilla
- 1 to 2 tsp milk
Instructions
- In a large mixing bowl, beat the peanut butter, butter, powdered sugar, and salt until smooth and creamy, about 1-2 minutes
- .Scrape down the bowl then add the vanilla and 1 teaspoon milk. Beat for another 2-3 minutes until light and fluffy.
- If the frosting is too thick to spread, add the remaining 1 teaspoon milk. If it's too thin, add more powdered sugar.
- Once you get the frosting to the consistency you want, put the frosting into a plastic bag, snip the corner from the bottom of the bag and pipe little swirls around the outer edge of your chocolate frosted cake or cheesecake.
Notes
MORE SMALL BATCH FROSTING RECIPES
Looking for frosting but don’t want to make peanut butter? Here are some more recipes for small batch frosting you can make:- Small Batch Buttercream Frosting – the most traditional and basic buttercream frosting
- Small Batch Chocolate Frosting – the best chocolate buttercream recipe without leftovers.
- Small Batch Cream Cheese Frosting – a tangy and sweet frosting that pairs well with most cakes
- Small Batch Strawberry Cream Cheese Frosting – a berry sweet and tangy frosting made with fresh berries
- Small Batch German Chocolate Frosting – a coconut pecan frosting made without evaporated milk