These sweet treats will blow the balls off your body (should you have balls, if not.. you may be safe). This perfect show-off recipe will melt in your mouth and in your hand.
Peanut Butter Mini-Cheesecakes
YIELD: 12 MINI-CHEESECAKES
Chocolate-Peanut Butter Crust
- 24 chocolate wafer cookies,
- 18 chocolate tea biscuits, or 12
- chocolate sandwich cookies
- 2 tablespoons creamy peanut butter (salted or unsalted)
- 2 tablespoons canola oil
- 1 tablespoon water
FILLING
- 11/2 cups firm silken tofu, well drained
- 1 cup soy cream cheese
- 1 cup creamy peanut butter
- (salted or unsalted)
- 1 cup granulated sugar
- (plus 2 tablespoons if using natural peanut butter)
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
CHOCOLATE GLAZE
- 1/3 cup nondairy chocolate chips
- 2 tablespoons vegan butter substitute
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
GARNISH (optional)
- 2 tablespoons chopped unsalted roasted peanuts
HOW TO: To make the crust, line a 12-cup standard muffin pan with foil or paper liners. Process the cookies in a food processor or blender until finely ground. Add the peanut butter, oil, and water and pulse or stir until combined. Press the crust mixture evenly into each cup. To make the filling, preheat the oven to 350 degrees F. Combine all the filling ingredients in a food processor or blender and process until smooth and creamy. Spoon into the crust-lined muffin cups until heaping. Bake for 20 minutes, or until lightly browned and the edges are set. Cool the cheesecakes in the pan, then refrigerate them in the pan for 4 to 12 hours before serving. To make the glaze, melt the chocolate chips, vegan butter substitute,and sugar in a double boiler over gently simmering water. Alternatively, combine them in a microwave-safe bowl and microwave at medium power for 1 minute. Stir. Microwave for 25 seconds longer and stir until smooth. If necessary, microwave for an additional 25 seconds. Stir in the vanilla extract. Just before serving, remove the cheesecakes from the pan, peel off the liners, arrange on individual serving plates, and spoon the glaze on top. Garnish with the optional peanuts, if desired. Store leftover mini-cheesecakes in a sealed container in the refrigerator.
Recipe Via Sharon Valencik via the fabulous SweetUtopia.com. Sharon comes from a lineage of artistic chef matriarchs and has been baking since age five. She enjoys creating vegan delicacies, traveling the world in search of vegan restaurants, and is active in the New York City/New Jersey vegan community. Sweet Utopia is her first book.
