Peanut butter cheesecake shooters

Peanut butter cheesecake
Peanut butter cheesecake

Peanut butter cheesecake shooters!

Are you still looking for a super quick and easy recipe for a dessert during the Christmas season? Then you’re done with this one. Because these peanut butter cheesecake shooters are really fantastic and ready in no time.

To make, take your favorite brand of peanut butter. A little creamy is useful so pay attention to that. With or without nuts, both are possible. I used a smooth peanut butter here.

You mix the peanut butter with the cream cheese and you season it with powdered sugar and a little whipped cream. Then there is some whipped cream on top. Decorate with some cookies and you’re done!

Super fast dessert

So this is literally a super fast Christmas dessert. I have indicated 25 minutes in total in the preparation time, but to be honest you don’t really need that. But to be on the safe side, it is always better to take a little more time. You never know. You can also prepare the peanut butter cheesecake shooters in advance and then keep them in the refrigerator until use. I wouldn’t make them a day in advance, because there is a good chance that the whipped cream will run out. And that doesn’t look so good.

Peanut Butter Cheesecake Shooters Recipe

Number of persons: 6 PEOPLE preparation time: 15 MINUTES preparation time: 10 MINUTES total time: 25 MINUTES

INGREDIENTS

  • 4 Bastogne biscuits plus extra for garnish
  • 10 grams of butter melted
  • 50 grams of milk chocolate drops / chips
  • 40 ml whipped cream
  • 125 grams of creamy peanut butter
  • 110 grams of cream cheese
  • 5 tsp vanilla extract
  • 80 grams of icing sugar
  • 150 ml of whipped cream
  • 1 tbsp granulated sugar

INSTRUCTIONS

  1. Grind the cookies in the food processor and mix with the melted butter. Cover the bottom of the glasses with the cookie mix and refrigerate.
  2. Save 40 ml of whipped cream.
  3. In a mixer, mix peanut butter and cream cheese, add vanilla extract until smooth. Add icing sugar in parts and fold in the stored whipped cream.
  4. Place (with the help of a piping bag) on ​​top of the cookie base in the glasses.
  5. Beat the remaining whipped cream (150ml) with granulated sugar and garnish the glasses with it, finish with (broken) cookies and the chopped chocolate

DISCLAIMER

The stated nutritional value is based on standard tables and therefore an estimated total. No rights can be derived from the information in the nutritional table.

 

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