Instructions. Once cool, top each cheesecake cupcake with a teaspoon of peanut butter glaze and garnish with chopped butterfingers. In a small bowl, beat the … In a bowl mix together graham cracker (or cookie crumbs), sugar and melted butter. Preheat the oven to 350 degrees F (175 degrees C). Your chocolate and peanut butter lovers are going to go nuts for this dessert! Directions. Cheesecakes will keep, without the glaze, for 5 days. Preheat the oven to 325 degrees F and line a cupcake pan with paper liners. For the peanut butter glaze: Place the peanut butter in a small sauce pan over medium-low heat. Store in the refrigerator, in an airtight container, until needed. Press onto the bottoms of six paper-lined muffin cups; set aside. Line a cupcake pan with paper liners, or grease and flour cups. Mini Peanut Butter Cup Cheesecakes – individually sized peanut butter cheesecakes with a Peanut Butter creme Oreo for the crust, surprise mini Reese’s Peanut Butter Cup in the middle and drizzled with chocolate. In a small bowl, combine the cracker crumbs, sugar and butter.


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