Who loves TV? Like full on binge watching, obsession level, can’t-wait-for-the-next season status?
I feel like only recently has it become acceptable to admit a love for TV. I am so NOT one of those people who walks around saying, “oh I never watch TV” or even worse, “we don’t own a TV.” Seriously can’t relate to those people.
There’s nothing I love more to decompress than getting obsessed with an amazing TV series. Sure I love me a few hours of trash TV every week (Real Housewives, anyone?) but lately I’ve been loving Bosch (police procedural on Amazon Prime) and Broadchurch (dark British murder mystery on Netflix).
They’re especially great to watch on the treadmill because they maket the time FLY by.
What TV shows have you been obsessed with lately? Share below so I can add them to my watch list!
Last night I enjoyed these No Bake Mini Peanut Butter Cheesecakes with the last episode of season one of Broadchurch. Totally cried at the end. But it’s taking a LOT of willpower for neither of us to each 5 mini cheesecakes in a single sitting. They’re soooo good. I asked Jared to take a bite of one for the photo above and he didn’t want to give the rest of it back to me to finish photographing. You know that’s a good sign!
So I hope you’ll make this recipe soon! It’s so perfect for those days where it’s just too hot to turn on the oven or when there’s too many other things that need the oven that dessert just won’t fit.
How to make No Bake Mini Peanut Butter Cheesecakes
I adore my mini cheesecake pan, but if you don’t have one you could use a muffin tin. Just be sure to line it with paper or foil liners, otherwise the graham cracker crust might crumble and the cheesecake might stick when you go to remove them.
For the crust:
1 sleeve (9 cookies) graham crackers
4 tablespoons (57 grams) unsalted butter, melted
For the cheesecake:
8 ounces (227 grams) cream cheese, at room temperature
1/3 cup (90 grams) creamy peanut butter
1/2 cup (100 grams) granulated sugar
1 teaspoon vanilla extract
2/3 cup (157 ml) heavy cream
4 ounces (113 grams) semisweet chocolate, melted and cooled
For the topping:
1/2 cup (85 grams) semisweet chocolate chips
1/4 cup (58 grams) heavy cream
Mini peanut butter cups
Make the crust:
Thoroughly grease a mini cheesecake pan. Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Divide the mixture among the cavities of the cheesecake pan, about 1 heaping tablespoon in each. Firmly press into the bottom of each cavity (a shot glass or other small object makes easy work of this). Set aside.
Make the cheesecake:
In the bowl of an electric mixer, beat the cream cheese, peanut butter, and sugar on medium-high speed until creamy and well combined. Add in the vanilla and cream and continue beating until well combined and thickened. Pour in the melted chocolate and beat until combined. Divide the mixture among each cavity and cover with plastic wrap.
Chill until firm, at least 4 hours or overnight.
Make the topping:
Place the chocolate chips in a medium heatproof bowl. In a small saucepan heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. Pour over each cheesecake, allowing to barely drip down the sides. Top each cheesecake with Reese’s. Serve or cover and store in the fridge for up to 2 days.
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