No-Bake Peanut Butter S'mores Cheesecake Bites 🍰
Ingredients:
- For the Crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
- For the Peanut Butter Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup creamy peanut butter
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup whipped topping (like Cool Whip)
- For the Topping:
- 1/2 cup mini marshmallows
- 1/2 cup chocolate chips, melted
- 1/4 cup crushed graham crackers (for garnish)
- Drizzle of melted peanut butter (optional)
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Directions:
1. Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon of the mixture into the bottom of mini silicone molds or mini muffin tins lined with paper liners. Freeze for 10-15 minutes to set.
2. Make the Peanut Butter Cheesecake Filling:
In a large bowl, beat the softened cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped topping until well combined.
3. Assemble the Cheesecake Bites:
Spoon the peanut butter cheesecake mixture over the chilled graham cracker crusts, smoothing the tops. Freeze the bites for at least 2 hours or until firm.
4. Add the Marshmallow and Chocolate Topping:
Once the cheesecake bites are firm, top each one with a few mini marshmallows. Using a kitchen torch, lightly toast the marshmallows until golden brown. If you don't have a torch, you can place the bites under the broiler for 1-2 minutes, watching carefully to avoid burning.
5. Drizzle with Melted Chocolate:
Drizzle melted chocolate over the top of each bite, followed by a sprinkle of crushed graham crackers for extra texture. Optionally, drizzle with melted peanut butter for added indulgence.
6. Serve and Enjoy:
Serve these cheesecake bites chilled or at room temperature and enjoy the combination of creamy peanut butter cheesecake, toasted marshmallow, and rich chocolate!