Over-mixing can add air to your batter, causing your cheesecake to rise in the oven, then sink in the middles while cooling. Room temperature ingredients blend together into a smooth, creamy filling.Īdd your ingredients one at a time and blend until creamy to prevent a lumpy batter.Įach ingredient should only take a short amount of time to mix, so there's no need to over-mix your batter. This includes your cream cheese and eggs. Your cold ingredients will need to be room temperature before blending your ingredients together. The chocolate graham cracker crumbs can be substituted with crumbled chocolate wafers, oreo cookies, or regular graham crackers. This Wilton 24 cupcake pan on Amazon is the one that I use. Mini cheesecakes are the perfect size to keep your portions in control! Cupcake panįor this recipe, you'll need a standard-sized cupcake pan (NOT a mini cupcake pan!). Then, these mini cheesecakes are topped with a chocolate peanut butter candy coating.Ĭheesecake isn't a very sweet dessert, but can be rich and heavy. The thick chocolate crust is the perfect base for a peanut buttery and tangy cheesecake filling. Plus, cheesecakes are well loved and always crowd-pleasing!Ĭhocolate and peanut butter are the perfect combination. They're individually portioned and easy to serve. Mini cheesecakes are the perfect dessert for holidays, parties, and birthdays. These individually sized cheesecakes are rich, decadent, and perfect for any peanut butter lover. Mini peanut butter cup cheesecakes are cupcake-sized cheesecakes made with a chocolate graham cracker crust, peanut butter filling, and chocolate topping.
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