Easy Peanut Butter Cheesecake
Servings 12 mini or 1 large
This Easy Peanut Butter Cheesecake is creamy and rich with a sweet graham cracker crust and classic whipped cream. Plus you can make a big one or mini ones!
Ingredients
Crust:
- 6 graham crackers
- 1 tbsp sugar
- 2 tbsp chocolate sprinkles
- 2 tbsp butter melted
If making a large cheesecake, use the following amounts:
- 9 graham crackers
- 1 1/2 tbsp sugar
- 3 tbsp chocolate sprinkles
- 4 tbsp butter melted
Filling:
- 1 cup Heavy Whipping Cream
- 8 oz. Whipped Cream Cheese
- 1 cup Creamy Peanut Butter
- 1 cup Confectioners Sugar
Topping:
- Perfect Homemade Whipped Cream
- Chocolate Shavings or Sprinkles
Instructions
Crust:
- Preheat oven to 350 F.
- Add graham crackers to a food processor until fine crumbs.
- Add in melted butter and pulse until well mixed.
- Stir in sugar and sprinkles.
- Add 1 tbsp of crust mix to each cavity or cupcake liner and press together.
- If you're making a big cheesecake, press crust into the bottom of a 9 in springform pan.
- Bake 7-10 minutes.
- Let cool to room temp.
Filling:
- Whip heavy cream until light and fluffy and transfer to a medium bowl and put in the fridge.
- Whip together cream cheese, confectioners sugar, and peanut butter until light and fluffy.
- Fold in the whipped cream with a rubber spatula until well mixed.
- Add about 2-2.5 tbsp of filling to the cheesecake cavities/cupcake liners.
- If making a large cheesecake, pour into prepared crust.
- Use a spoon to work the filling in a circular manner until it evenly fills the pan/liner.
- Place in freezer for 1-2 hours.
- Remove from freezer and top with whipped cream and chocolate shavings or sprinkles.
- Store in fridge until ready to serve.
Nutrition
Calories: 450kcal | Carbohydrates: 35g | Protein: 8g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 63mg | Sodium: 333mg | Potassium: 211mg | Fiber: 1g | Sugar: 22g | Vitamin A: 725IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 1.2mg
Find it online: www.sugarandsoul.co/easy-peanut-butter-cheesecake-recipe/