Ingredients
- For the crust:
- 1 cup of graham cracker crumbs (7-9 graham crackers pulsed to crumbs in food processor)
- 1/2 teaspoon cinnamon (optional)
- 2 Tablespoons sugar
- 3 Tablespoons unsalted butter, melted
- For the filling:
- 6 ounces cream cheese, softened
- 1/4 cup creamy peanut butter
- 1 large egg
- For chocolate topping:
- 1/2 cup semisweet chocolate chips, such as Ghirardelli 60% chocolate chips
- 2 1/2 tablespoons heavy cream
Preparation
Step 1
Preheat oven to 375°F. Spray 12-cup mini muffin tin with non-stick spray.
Combine graham cracker crumbs, cinnamon and sugar in a food processor. Pulse to combine. With food processor running, drizzle in melted butter until mixture resembles wet sand. Divide evenly among muffin cups (about 1 tablespoon each). Press crust down firmly. (I used the bottom of a shot glass to get them nice and flat and compact!)
In a medium bowl, whisk together cream cheese, peanut butter and egg. (If needed, microwave cream cheese and peanut butter for 10-15 seconds to help combine.) Divide batter evenly among muffin cups (about 1 tablespoon each).
Bake at 375°F for 10-12 minutes, or until puffed (tops may crack) and no longer shiny. Cool on a wire rack to room temperature.
In a microwave safe bowl, combine chocolate chips and heavy cream. Microwave on high for 20 seconds at a time, stirring between, until chocolate is melted and a smooth ganache forms. (If your ganache turns out oily and gloppy, no biggie. Just add a little bit more cold heavy cream and stir until smooth.) Top cheesecake bites with a dollop of ganache. Eat any leftover ganache with a spoon (optional, but you know you want to.)
Store bites in fridge until ready to serve, or freeze. If frozen, thaw at room temperature.