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Peanut Butter Espresso Martini Cheesecake (No-Bake Mini Dessert Cups) | Tasty
These Peanut Butter Cheesecake Espresso Martinis are the ultimate showstopping party dessert — creamy chocolate cheesecake and peanut butter whipped cream served in adorable mini martini glasses with a crunchy cookie crust. They're easier than they look: make the components ahead of time, then assemble and chill until you're ready to serve. Each little glass packs a punch of rich, candy bar flavor that guests absolutely will not stop talking about. Perfect for holiday parties, birthdays, or any time you want a make-ahead dessert that feels seriously impressive.
Rezept
Zubereitungszeit ca. 2 Stunden 50 MinutenVorbereitung ca. 45 MinutenKochzeit ca. 5 Minuten
Zutaten:
- 15 chocolate sandwich cookies
- 10 fun-size crispy peanut butter candy bars, finely chopped and divided
- 3 tablespoons unsalted butter, melted
- 12 oz cream cheese, room temperature
- ½ cup granulated sugar
- 4 oz semisweet chocolate, melted and slightly cooled
- ½ cup heavy cream
- ½ cup instant espresso powder
- 1 teaspoon vanilla extract
- ½ cup creamy peanut butter
- 2 tablespoons granulated sugar
- 2 tablespoons powdered sugar
- ⅔ cup heavy cream, cold
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- 24 (2-ounce) mini martini glasses
- Piping bag fitted with a large star tip
Arbeitsschritte:
- Enjoy!
- Sprinkle the top of each cheesecake generously with the remaining 5 finely chopped candy bars. Serve chilled directly in the mini martini glasses. Cheesecakes can be assembled and refrigerated up to 24 hours in advance; add the candy crumble just before serving.
- Place the peanut butter whipped cream into a piping bag fitted with a large star tip. Verify that the whipped cream is thoroughly chilled so it retains its shape; if it has warmed up, refrigerate for 15 minutes prior to piping. Pipe a swirl of the cream into the center of each chilled cheesecake, ensuring a subtle border remains visible around the inner edge of the glass. Chill in the refrigerator for 30 minutes to ensure the peanut butter whipped cream has time to set up.
- In a medium bowl, beat the peanut butter, granulated sugar, powdered sugar, vanilla, salt, and cold heavy cream with an electric mixer until stiff peaks form.
- Pour the chocolate cheesecake filling evenly into the prepared martini glasses, leaving enough room for the peanut butter whipped cream. About 1 ounce of cheesecake filling per glass. Refrigerate for at least 2 hours, until the chocolate filling is completely set.
- Add the heavy cream, espresso powder, and vanilla to the bowl. Beat on medium speed until smooth and fully incorporated.
- In a large bowl, combine the softened cream cheese and granulated sugar. Beat with an electric mixer on medium speed for 2–3 minutes until the mixture is thoroughly smooth. Pour in the cooled melted chocolate, then beat on low speed just until smooth and combined, being careful not to overmix.
- Divide the crust mixture evenly among 24 (2-ounce) mini martini glasses, using about 1 tablespoon per glass. Gently press the crumb mixture into the base of each glass to form an even layer, taking care not to pack it too tightly. Place the glasses on a baking sheet and refrigerate while you prepare the filling.
- Add the chocolate sandwich cookies and 5 of the finely chopped candy bars to a food processor. Pulse until finely crushed. Add the melted butter and pulse until the mixture resembles crumbly sand.
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