No Bake Chocolate Peanut Butter Mini Cheesecake

Ingredients

• Graham crackers

  Cookies, plain or honey (includes cinnamon)

  1 cup, crushed or 84g

• Butter

  Unsalted

  4 tbsp or 57g

• Semisweet chocolate

  Candies

  10 oz (approx 60 pcs) or 284g

• Heavy whipping cream

  Fluid

  1 ½ cup, fluid or 357g

• Cream cheese

  12 oz or 340g

• Powdered sugars

  ½ cup unsifted or 60g

• Vanilla extract

  ½ tsp or 2g

• Cream cheese

  4 oz or 113g

• Powdered sugars

  ½ cup unsifted or 60g

• Peanut butter

  Smooth style, without salt

  ⅔ cup or 172g

• Heavy whipping cream

  Fluid

  ⅔ cup, fluid or 159g

• Vanilla extract

  ½ tsp or 2g

• Semisweet chocolate

  Candies

  6 oz (approx 60 pcs) or 170g

• Heavy whipping cream

  Fluid

  6 tbsp or 90g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ¼ tsp or 1g

Directions

1. GRAHAM CRACKERS CRUST - Prepare 12 larger paper baking cups (I used 2.55 inch diameter and 2.15 inch height) or mini springform pan. Put graham crackers in the food processor until they are crumbed finely.
2. Add melted butter and stir well. Spread evenly in the paper baking cups and press with a solid object, like a glass to make solid layer. Set aside.
3. CHOCOLATE CHEESECAKE FILLING - Melt chocolate following the instructions on the package. Add heavy cream and mix well. Set aside.
4. In a medium sized dish mix cream cheese and powdered sugar with an electric hand mixer, at a minimum speed, for about a minute.
5. Add vanilla extract and melted chocolate and mix until well combined. Spread evenly over the graham cracker layer, with a spoon.
6. Leave it in the fridge to cool.
7. PEANUT BUTTER CHEESECAKE FILLING - In a medium sized dish mix cream cheese and powdered sugar with an electric mixer at a minimum speed, add vanilla extract, peanut butter and heavy cream.
8. Mix until you get fine, smooth mixture. Take the cheesecake out of the fridge and spread evenly over chocolate cheesecake filling.
9. Put it in the fridge.
10. CHOCOLATE TOPPING - Melt chocolate following the instructions on the package. Add heavy cream and oil and stir well.
11. Take the cheesecake out of the fridge. Pour chocolate topping over the cheesecake with a spoon.
12. Sprinkle with chopped peanuts and mini chocolate chips.
13. Recipe by: Dragana`s Sweet Spicy Kitchen (source: http://www.sweetspicykitchen.com/cheesecake-pie/no-bake-chocolate-peanut-butter-mini-cheesecake/)

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