Mini Chocolate Cheesecakes With Nutter Butter Crust Recipe

Name: Mini Chocolate Cheesecakes With Nutter Butter Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 whole Nutter Butter Cookies, Crushed Into Crumbs; 3 Tablespoons Butter, Melted; 8 ounces, weight Cream Cheese, Softened; 2 Tablespoons Sour Cream; 1/3 cups Sugar; 1 whole Egg; 1 teaspoon Brewed Coffee Or Vanilla Extract; 1/2 cups Semi-sweet Chocolate Chips, Melted; 1/4 cups White Chocolate Chips, Melted; 1 Tablespoon Peanut Butter

Servings: persons

12 whole Nutter Butter Cookies, Crushed Into Crumbs
3 Tablespoons Butter, Melted
8 ounces, weight Cream Cheese, Softened
2 Tablespoons Sour Cream
1/3 cups Sugar
1 whole Egg
1 teaspoon Brewed Coffee Or Vanilla Extract
1/2 cups Semi-sweet Chocolate Chips, Melted
1/4 cups White Chocolate Chips, Melted
1 Tablespoon Peanut Butter

1
Preheat oven to 325 degrees F. In a small bowl, combine Nutter Butter crumbs and melted butter. Mix with a fork until well blended. Spoon into twelve paper-lined muffin tins. Press into an even layer using the bottom of a shot glass or something similar. Bake for 5 minutes. Remove from the oven to a wire rack.
2
In a large bowl, beat cream cheese, sour cream and sugar until fluffy. Add egg and coffee or vanilla, and mix until thoroughly combined. Beat in melted semi-sweet chocolate. Pour over prepared crusts in scant 1/4 cupfuls. Bake for 20 minutes. Remove from the oven to a wire rack to cool about 20 minutes.
3
Mix melted white chocolate chips with peanut butter until smooth and drizzle over cheesecakes. Refrigerate for at least an hour before serving.
4
Enjoy!
5
Miss

2735

kcal

Calories

286

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 whole Nutter Butter Cookies, Crushed Into Crumbs, 3 Tablespoons Butter, Melted, 8 ounces, weight Cream Cheese, Softened, 2 Tablespoons Sour Cream, and more.

Yes, Mini Chocolate Cheesecakes With Nutter Butter Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Chocolate Cheesecakes With Nutter Butter Crust

How did you like this recipe?

Frequently Asked Questions