Chocolate and Peanut Butter Cheesecake Cups
Hershey Simple Milk Chocolate make these easy to make, 4-ingredient no-bake Chocolate and Peanut Butter Cheesecake Cups extra creamy and delicious.
Servings 6 servings
- 1/4 cup unsweetened creamy peanut butter
- 1/4 cup full-fat cream cheese softened
- 1/4 cup coconut oil melted but not hot
- 1 tsp vanilla optional
- 2 Hershey's Milk Chocolate bars 1.55 oz each
Line a muffin pan with 6 paper cupcake liners.
Break Hershey bar into pieces and put in a small saucepan. Fill a second small saucepan halfway with water and set on medium heat. Put the saucepan with the chocolate in it on top of the second saucepan to create a "double boiler" to melt the chocolate. Stir continuously until soft.
Pour an equal amount of chocolate into each of the 6 cupcake liners. Spread chocolate evenly across the bottom so it goes all the way to the edges. It won't be really thick.
Place the muffin pan with the chocolate in the freezer for 10 minutes or until chocolate is hard.
In a small bowl, mix peanut butter, cream cheese and coconut oil together until smooth.
Divide and pour peanut butter mixture evenly over the chocolate in each cupcake liner.
Refrigerate for at least an hour or until peanut butter is firm. Remove from cupcake liners and store cheesecake cups in the fridge until ready to eat. You can allow them to soften slightly at room temperature before eating.
Calories: 258kcal | Carbohydrates: 12g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 14mg | Sodium: 94mg | Potassium: 82mg | Fiber: 1g | Sugar: 10g | Vitamin A: 125IU | Calcium: 47mg | Iron: 0.4mg
Nutrition information shown is an estimate and is not to be assumed to be accurate. If accurate information is required for your diet or lifestyle, please calculate the nutrition yourself using a tool you trust.