Mini Peanut Butter Chocolate Cheesecakes. Mini Peanut Butter Chocolate Cheesecakes Cooking View Planning the dessert portion of a party menu is never much of a dilemma for me.
My biggest issue is always having too many ideas and having to narrow them down to something reasonable. While planning for the holiday party, the dessert spread came together fairly quickly in my mind but it seemed something was missing. I couldn’t quite put my finger on it, but I knew some key dessert element was being overlooked. Then it hit me – peanut butter and chocolate – that irresistible combination. I did quite a bit of searching but didn’t really turn up a recipe that seemed to be what I had envisioned. Sopapilla Cheesecake. My friend, Kelsey, is amazing.
That I already knew…but then she brought these to small group: Ingredients:-2 cans pillsbury butter crescent rolls-2 (8oz) packages cream cheese (softened)-1 cup sugar-1 teaspoon vanilla-1/4 cup butter (melted)-Cinnamon & sugar Instructions: Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. **Edit 8.20.11: to save some calories (and dough…as in mulah! **Edit 2.2.12: I’ve been receiving a lot of questions about this recipe, so I thought I’d update with an FAQs section. Does this need to be refrigerated?
Also, lots of you wonderful people have been leaving suggested variations. Cappuccino Fudge Cheesecake. Given that it is but two days after one of the most indulgent meals of the year, I suspect the last thing you want to hear about is the most indulgent cake I have ever made, and yet, given the quality of the last two vegetable-focused, lighter dishes I have made — both of which I’d give a resounding “eh” — trust me, what I’ve got going on here is much more worthy of your attention, and your table at some distant dinner party.
So pull up a chair. Because this cake is ridiculous, ridiculous bordering on obscene, so obscene that even a wee sliver of it takes an eating intermission mid-slice just to get through. Perhaps you’ll go get yourself a glass of water, do some stretches or deep yogic breathing, but I guarantee that you’ll do whatever it takes to psych you up enough to take on the second half. Because did I mention the part where this cake is ridiculous? Let’s start from the bottom. From there, a normal cheesecake would delve into the, you know, cheesecake layer.
Mini Nutella Cheesecakes. No bake might be two of my favorite words when it comes to desserts.
You know I’m not the best baker in the world, so when something says it’s no bake it’s right up my alley. Then you add in mini spring form pans and Nutella. Well, I’m THERE. These cutie patutie mini no bake Nutella Cheesecakes are rich and decadent. The recipe makes 4 individual servings but each one could easily be shared {told you they were rich and decadent and I don’t often volunteer to share my dessert} If you don’t happen to have the mini spring form pans you could use one large one.
I was going for a Biscoff {you know those cookies Delta gives you in flight, the ones I always swipe ehem ask for extra of because they’re so stinking good} type crust so I used honey graham crackers. If you get these started early enough in the day you can enjoy them after dinner. Baci! What to do: 1. 2. 3. Irish Cream Chocolate Cheesecake.