Our Peanut Butter Chocolate Cheesecake Bites are light and fluffy, wrapped in a shell of delicious dark chocolate. If peanut allergies are a problem, don’t be discouraged, you can easily substitute for almond or cashew butter. These bites will still be just as delicious!
Prep Time: 15 minutes
Yield: 26 pieces
Ingredients
Peanut Butter Chocolate Cheesecake Bites
- 250 / 1 pkg brick-style cream cheese, room temperature
- 180 g / 2/3 cup peanut butter, smooth
- 42 g / 3 tbsp Mirage margarine, divided
- 30 ml / 2 tbsp pure maple syrup or honey
- 1 g / 1/8 tsp fine sea salt
- 5 ml / 1 tsp pure vanilla extract
- 84 g / 2/3 cup honey graham cracker crumbs
- 12 g / 5 tsp cocoa powder
- 90 g / 3/4 cup icing sugar
For the Garnish:
- 340 g / 2 cups dark chocolate chips
- 60 ml / 1/4 cup heavy cream
- 45 g / 3 tbsp toasted peanuts (salted or unsalted), roughly chopped
- 25 g / 2 tbsp honey graham cracker crumbs
Directions
Peanut Butter Chocolate Cheesecake Bites
1. Line a baking sheet with parchment paper.
2. In bowl of a stand mixer with the paddle attachment, cream together the softened cream cheese, peanut butter, and 2 tablespoons (26 grams) of Mirage margarine, until smooth.
3. Add maple syrup, salt, and vanilla extract. Mix until well blended.
4. Add graham cracker crumbs and sift in the cocoa powder to eliminate any lumps. Blend mixture until the crumbs and cocoa powder incorporate into the cream cheese mixture.
5. Sift in the icing sugar, and mix until sugar is fully blended.
6. To get same-sized balls, use a small ice cream scoop or tablespoon to scoop mixture. Roll into balls and place onto the prepared baking sheet.
7. Place peanut butter balls into the freezer for an hour, or overnight, to ensure mixture is firm.
For the Garnish:
1. In a heat-proof bowl, place chocolate, cream, and remaining tablespoon of Mirage margarine. Place bowl over a pot of just simmering water. Stir until chocolate is melted and smooth.
2. Take off heat and allow to cool slightly, about 2 minutes, before attempting to dip the peanut butter balls into the chocolate.
3. With a chocolate fork, or two forks, dip frozen peanut butter balls one at a time into the melted chocolate. Take out 4 bites at a time to prevent them from softening. If the bites begin to soften, place back into the freezer for several minutes before continuing. Allow excess chocolate to drip off before placing the balls back onto the parchment paper. Sprinkle the tops with crushed peanuts and graham cracker crumbs. Allow chocolate to harden at room temperature for about an hour or in the fridge for about 15 minutes.
4. Store in an airtight container, separated by wax or parchment paper, in the refrigerator up to 5 days, or in the freezer for up to 2 weeks.
Chef Notes
- If peanut allergies are a concern, substitute almond or cashews butters for the peanut butter and desired nuts for the peanut garnish.
