Peanut Butter Cheesecake Tarts
Perfect for any celebrations (or in weekends when you feel, why not??), these peanut butter cheesecake tarts are a must-make. Super creamy luscious cheesecake filling paired with buttery flaky shells and oh, let's not forget the chocolate touch. Make these and be happy!
Servings: 18 tarts
Ingredients
The Filling
- 8 oz full fat cream cheese (225 g), room temperature
- ½ cup powdered sugar (60 g), sifted
- ½ teaspoon vanilla extract
- ⅓ cup smooth peanut butter (85 g), warm slightly to get runnier texture
- ¼ cup whipping cream min 35% fat (60 ml), chilled
The Topping
- ½ cup chopped semisweet chocolate (50 g)
The Tart Shells
- 2 tart shells recipe (18 shells), see recipe here
Instructions
The Filling
- Add cream cheese into a bowl and whisk until fluffy using a handheld whisk. Now add in powdered sugar and vanilla extract. Mix everything well. Add in peanut butter that has been warmed slightly and immediately whisk until everything is well combined. Set aside.
- In another bowl, whisk whipping cream until stiff peaks. Now add into cream cheese mixture and fold gently using a spatula, until everything is well combined.
- Using a spoon, fill the tart shells. Give them a wiggle for the filling to settle in nicely. Use and offset spatula to smoothen the top if you wish.
- Place on a container lined with parchment paper and chill in the fridge for minimum 4 hours or until they fully set.
The Topping
- Once the filling is fully set, melt chocolate in microwave or double boiler. Pour into a piping bag and finally drizzle on top of the tarts. Enjoy!
Notes
- Use spoon and level method when measuring the powdered sugar (for cup measurement)
- Pack peanut butter (for cup measurement)
- Refer to my post above for ingredients notes and tips
Nutrition
Calories: 266.9kcal | Carbohydrates: 22.6g | Protein: 4.2g | Fat: 18g | Saturated Fat: 9.8g | Cholesterol: 57.7mg | Sodium: 196.2mg | Potassium: 98.6mg | Fiber: 1.1g | Sugar: 9.8g | Calcium: 27.3mg | Iron: 1.1mg
