How to make mini peanut butter cheesecakes (video)

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We all love desserts, but they're even better when the prep time for them is under 10 minutes, as they are in the recipe below. And it's delicious, too! These mini peanut butter cheesecakes are everything you want them to be. They're salty, they're sweet, and because of their teeny tiny shape, they're also oh-so-cute!
If you'd like, you can swap out the yogurt for sour cream, but I found that using yogurt made these little beauties as light as miniature clouds. And being a bit healthier of an option, lets you pop that third one into your mouth without feeling an ounce of guilt.
Cooktop Cove
Mini Peanut Butter Cheesecakes
48 cheesecakes
10 minutes
22 minutes
2 hours, 32 minutes
16 graham crackers (the kind that have four squares to a cracker)
16 ounces cream cheese
1/2 cup sugar
1/2 cup peanut butter
1/2 cup Greek plain yogurt
1 teaspoon vanilla
2 eggs, lightly beaten
1/2 cup graham cracker crumbs
Preheat oven to 275 degrees Fahrenheit.
Line a mini muffin tin with mini muffin cups. Break each graham cracker so that it fits into the bottom of a mini muffin cup. Don't worry if it doesn't fit perfectly, the mini cheesecakes will still hold together.
In a large bowl, beat the cream cheese and sugar together until the cream cheese is light and fluffy. Add the peanut butter, the yogurt, vanilla and the two eggs. Beat again lightly until all ingredients are incorporated.
Using two spoons, drop about 2 tablespoons onto each graham cracker in the muffin tin, filling the tins about 3/4 of the way.
Top each mini cheesecake with about one teaspoon of graham cracker crumbs.
Place the mini cheesecakes into the preheated oven and bake for 22 minutes, or until they are cooked through and puff up slightly.
Remove from oven and cool completely before placing them into the fridge for 2 hours. Then serve.
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