Mini Cheesecake with Peanut Butter and Chocolate
Northgate
If you're in the mood for a dessert, prepare these delicious baked chocolate cheesecakes, with a crunchy cookie base and topped with Hershey's® caramel pretzel and peanut bars, this delicious sweet and salty combination will be a treat for your palate.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 cup chocolate cookies, ground
  • 1/2 cups butter, melted
  • 4 eggs, for the cheesecake
  • 2 cups sugar, for the cheesecake
  • 600 grams cream cheese, at room temperature for the cheesecake
  • 500 milliliters whipping cream, for the cheesecake
  • 1 1/2 sticks Xl Hershey’S® milk chocolate bar, 124 g each (4 oz) melted, for the cheesecake
  • 2 teaspoons vanilla essence, for the cheesecake
  • 6 Hershey´S® gold bars, 39 g each (1.4 oz), for the topping
  • 1/2 cups Hershery's® dark chocolate chip
  • 1/4 cups peanuts, finely chopped, for decoration
Preparation
3h
1h
Low
  • For the base, in a bowl mix the cookie with the butter until it forms a paste, place it in small rings and compact it with the help of a spoon. Set aside.
  • For the cheesecake, using a whisk mixer, beat the egg with the sugar until the color changes, add the cream cheese and beat until combined, add the heavy cream and beat until the cream doubles in volume. Gradually add the XL Hershey's® Milk Chocolate Bar and the vanilla extract.
  • Pour the mixture into the rings over the cookie base and bake for 1 hour. Cool and refrigerate for about 2 hours.
  • In a bowl, melt the Hershey's® Gold Bars in a double boiler and pour over the cheesecakes, smooth out with a spatula and refrigerate for 30 more minutes.
  • Melt ¾ parts of Hershey's® Dark Chocolate Chips in the microwave in 30-second intervals.
  • Unmold the cheesecakes and decorate with the melted chocolate, chopped peanuts, and the rest of the Hershey's® Dark Chocolate Chips. Let dry and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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