Mini No Bake Chocolate Peanut Butter Cheesecakes
Try this Mini No Bake Chocolate Peanut Butter Cheesecakes recipe
Try this Mini No Bake Chocolate Peanut Butter Cheesecakes recipe
- pinch of salt
- 8 oz. cream cheese softened
- 1/4 cup mini chocolate chips
- 2 tbsp melted butter
- 2 cups reese's puffs cereal
- 1/2 vanilla bean pod seeds of (or 1 tsp vanilla extrac
- 1 (3.4 oz) package vanilla instant pudding mix
- 1 1/4 cup cold milk
- 2 tbsp cream peanut butter melted for 20 seconds in microwave
- Carbohydrate 4.04606541666186 g
- Cholesterol 23.4683333161276 mg
- Fat 9.55254666017572 g
- Fiber 0.158666671117147 g
- Protein 1.32559166659864 g
- Saturated Fat 6.0315646208892 g
- Serving Size 1 1 Serving (40g)
- Sodium 84.4048332872381 mg
- Sugar 3.88739874554472 g
- Trans Fat 0.683602957878944 g
- Calories 106 calories
Step-by-step
- Preheat the oven to 350 degrees F. Line a muffin tin with 12 paper liners and set aside.
- Pulse the Reese's Puffs cereal in a food processor until crumbs and add the salt and melted butter, pulse a few more times to combine.
- Divide the crumb mixture between the muffin liners and press down evenly.
- Bake for 5 minutes, then let cool.
- Meanwhile beat the cream cheese and vanilla bean seeds until smooth and creamy.
- Add the vanilla pudding mix and then slowly add the milk, beating constantly until the mixture is smooth and creamy.
- Divide the mixture into the prepared muffin tin cups.
- Refrigerate for at least 1 hour, or until soft set.
- Drizzle the peanut butter over each cheesecake and top with mini chocolate chips.
- Enjoy!
Temperature control dictates the success of dairy emulsions, making room-temperature cream cheese non-negotiable for smooth fillings. Cold block cheese resists homogenization, leaving stubborn lumps that mechanical beaters fail to eliminate entirely. Softening the block fully before mixing allows the fats to accept the cold milk and pudding starches without seizing. Pulse cereal crusts carefully in a food processor to maintain fine, uniform crumb cohesion before baking them briefly at 350 degrees F to set the butter.
Achieving Structural Integrity Without Gelatin
Instant pudding mix relies on modified starches rather than heat to thicken liquids. Beating the dry mix directly into the cream cheese and vanilla creates a dense base before the cold milk enters. Pour the milk in a slow, steady stream while the mixer runs on medium speed. This gradual hydration prevents clumping and builds the necessary viscosity within the mixture. Refrigeration for at least one hour allows the starch molecules to fully entrap the free moisture, yielding a firm, sliceable portion.
- Fillings that appear runny after the initial mix require an additional thirty minutes of refrigeration rather than extra thickening agents.
- Melted peanut butter must cool slightly before drizzling to avoid melting the delicate pudding structure underneath.
- Leftovers maintain optimal textural integrity when stored in an airtight container in the refrigerator for up to forty-eight hours.
