Alright. Two exams down and one to go.
Thank you all for your kind words of encouragement, I think I did alright on Friday. And now, to celebrate.
Different people celebrate in different ways. Some people drink. Some people go on shopping sprees. But I bake.
These mini cheesecakes were just what I needed. Sweet, easy and super delicious. The only reason I wasn’t tempted to eat these cheesecakes while I was taking pictures was because I have already been dipping into the batter while making them. Ah, the joys of baking.
I predict that I will be making a lot more sweet treats with these peanut butter cups. Why, you ask? Well, my aunt’s husband works at a chocolate factory (I know, right? Best job ever) and they always give us boxes of these things. Except they are called “Healthy Peanut Cups”. So paired with all the cream cheese and butter that I loaded these little cuties with, I think it balances out.
What you’ll need:
-2/3 cup graham cracker crumbs
-2 tablespoons white sugar
-10 tablespoons butter, melted
-8 oz cream cheese, softened
-1/2 cup white sugar
-4 tablespoons all-purpose flour
-1 large egg, beaten
-1/2 teaspoon vanilla extract
+peanut butter cups
1. Preheat the oven 350˚F. Line a muffin pan with paper liners.
2. For the crust: In a medium bowl, mix together the graham cracker crumbs, butter and 2 tablespoons of white sugar until fully combined. Press 1/2 teaspoon of the crust into the bottom of each paper cup, and set aside.
3. For the cheesecake: In a separate bowl, beat together the cream cheese, 1/2 cup sugar and flour until light and fluffy. Beat in the egg and vanilla until fully combined.
4. Place the peanut butter cups in the center of each muffin cup and pour the cream cheese mixture on top.
5. Bake for 15-18 minutes, or until the center is set. Let cool in pan for 5 minutes then let completely on wire racks. Refrigerate for at least 2 hours before serving.