Mini Peanut Butter Cheesecakes
Creamy cheesecake with a crunchy topping: this easy dessert recipe for kids is sure to be a hit with the whole family!
Mini Peanut Butter Cheesecakes Recipe
Chill time: 480 Minutes
Servings:
24 mini muffin-sized cheesecakes
Gluten Free
Ingredients
Curst:
- 1 1/2 cups Envirokidz Peanut Butter Panda Puffs
- 1 1/2 Tbsp melted coconut oil
Cheesecake layer:
- 3/4 cup nonfat greek yogurt OR coconut vegan yogurt
- 8 oz low fat cream cheese OR vegan cream cheese
- 1 tsp vanilla
- 1/4 cup maple syrup
- 1 Tbs lemon juice
- pinch of salt
Toppings:
- 1 cup peanut butter panda puffs
- 3 Tbs dark chocolate chips
- 3 Tbs white chocolate chips
- 1/4 cup melted peanut butter
- 1 Tbs chopped peanuts (optional)
Instructions
- Line a mini muffin tin with mini cupcake liner.
- For the Crust: In a food processor, blend the Panda Puffs until a light powder. Pour into a bowl and combine with the coconut oil until evenly mixed. Pour about a teaspoon of the mixture into each of the muffin tin wells. Press it down with your fingers or the back of a spoon into an even layer across the bottom of the cupcake liner.
- For the Filling: Clean your food processor out, and add the yogurt, cream cheese, vanilla, maple syrup, lemon juice and a pinch of salt and blend until smooth. Pour about a tablespoon of this mixture on top of the crust layer.
- Cover and refrigerate overnight, or until pretty solid.
- Once hardened, top liberally with Peanut Butter Panda Puffs, white and dark chocolate chips and drizzle with peanut butter.
- Keep refrigerated. They are best within 2 or 3 days.
