My family loves to cook, but we’re all so incredibly picky. It’s quite a battle to figure out what we should make for dinner. However, there’s one thing we all agree on: Peanut butter cups are our favorite candy. We’re all suckers for any peanut butter and chocolate combination! When I found this recipe for bite-sized cheesecakes, I knew it would satisfy our sweet tooth cravings and help us Taste the Energy Savings.
I like to look for easy ways I can save energy, especially when it comes to the kitchen. The microwave is more energy-efficient than the oven, so I try to avoid using the oven during the summer because it adds extra heat to my home. This dessert uses only a microwave and mixer. It’s more energy-efficient and yummy!
1 brick of cream cheese (room temperature)
1/2 can of sweetened condensed milk
2 Tablespoons of peanut butter
1/3 cup of peanut butter pieces in a hard candy shell
12 peanut butter cups
1 cup of semi-sweet chocolate chips
1-2 teaspoons grapeseed or vegetable oil
12 mini peanut butter cups, chopped
1. Using a mixer, blend together the cream cheese, sweetened condensed milk and peanut butter until there are no lumps.
2. Put the peanut butter pieces in a hard candy shell into a plastic bag and crush them using a rolling pin. Fold into cream cheese mixture, reserving about 2 tablespoons to decorate cheesecakes.
3. Insert each regular peanut butter cup into a silicone mold, small cupcake pan (with cupcake liner) or small serving glass. Tip: Keep your peanut butter cups in the fridge until you are ready to use them. They are the easier to insert into cups and molds if they are firm.
4. Spoon cream cheese mixture over the cups. Make sure the mixture is level at the top.
5. Put into the fridge and let it set overnight.
6. Melt chocolate chips in the microwave. Add oil, a little at time, until the melted chocolate has a runny consistency.
7. Remove cheesecakes from mold. Spoon melted chocolate over them. Top with crushed peanut butter pieces in a hard candy shell and chopped mini peanut butter cups.
8. Return to fridge. Serve when chocolate has set. About 2 hours.
This recipe is taken from Spaceships and Laserbeams. Thanks for the recipe!