Easiest Way to Prepare Ultimate mini peanut butter cheesecake

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Before you jump to mini peanut butter cheesecake recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Cash.

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Maybe the food isn't quite as good when cooked in the microwave, nevertheless it will save you money to use it over your oven. The energy used by cooking in an oven is greater by 75%, and possibly this small bit of knowledge will spur you on to use the microwave more frequently. Countertop appliances will boil water or steam vegetables more quickly than your stove, and use a lot less electricity. You could well be forgiven for thinking that an automatic dishwasher uses much more energy than washing dishes the old-fashioned way, but you would be wrong. Especially if you make sure the dishwasher is full before starting a cycle. Don't dry the dishes with heat, utilize the cool dry or air dry functions to increase the money you save.

The kitchen by itself offers you many small means by which energy and money can be saved. It is quite easy to live green, all things considered. A lot of it truly is simply utilizing common sense.

We hope you got benefit from reading it, now let's go back to mini peanut butter cheesecake recipe. To make mini peanut butter cheesecake you need 10 ingredients and 8 steps. Here is how you do that.

The ingredients needed to prepare mini peanut butter cheesecake :

  • Take of base.
  • Provide 3 of oreo sandwich (crushed).
  • Provide 1 tsp of peanut butter.
  • You need 1 tsp of butter.
  • You need of cheese mixture.
  • Get 100 grams of cream cheese.
  • You need 4 tsp of sugar.
  • Provide 2 tbsp of peanut butter.
  • Get 1 of egg.
  • Provide 1 of handful roasted hazelnuts (crushed).

Steps to make mini peanut butter cheesecake :

  • Mix base ingredients well and press firmly into base of cupcake mold, and leave in freezer
  • Beat cream cheese with sugar
  • Add egg into the mixture and beat well
  • Add peanut butter into the mixture and mix well
  • Scope into chilled cups, on top of base
  • Add hazelnuts on top of mixture
  • Bake at 180C preheated oven for 10 minutes
  • Chill for at least 2 hours before serving

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