LIKE, TOTALLY SWEETAugust 6, 2012
When one of the guys at Urban HQ expressed an interest in mini peanut butter cheesecakes, we’ll admit, we called him a girl. But then we ate one (we ate more than one) and went hunting for the recipe ourselves. So that showed us. Don’t knock it ’till you’ve tried it – them’s some good eating!
For the Crust:
1-1/2 100-150g digestive biscuit crumbs
4 tablespoons sugar
225g melted butter
A good pinch of salt
For the Filling:
455g cream cheese
1 teaspoon vanilla essence
250g smooth peanut butter
3 tablespoons plain flour
Preheat your oven to 175 and line a muffin tin with 12 paper cupcake cups. You’re done! We’re kidding… Take a bowl and, in it, mix together the biscuit crumbs, melted butter, sugar and salt until there are no lumps or bumps. Put some of the mixture into each paper cup – about a heaped tablespoon should do it. Put this to one side and prepare to get physical. Mix your cream cheese and sugar together and add the vanilla essence and peanut butter. Resist the urge to eat everything now. Sprinkle in the flour and add the eggs, mixing all the time until smooth. Pop the cream cheese mixture on top of the biscuit bases in your tin and bake for around twenty minutes. Now, the recipe says you should refrigerate these to eat later. Honestly, we couldn’t wait – we scoffed the lot in about half an hour – but that’s up to you.
Let us know if you try this recipe out!