White chocolate-peanut mini cheese cake

Happy Friday! to everyone who is here with me:). Today in the morning first thing on my mind was this little blog that's like a book lying on shelf and i was not getting time to reach. Finally energies are high after holidays and me here with a whining kid kind of attitude about weather, holidays gonna finish kind of stuff and the list goes on... but whats good and delightful is its Friday and there is a dessert in my refrigerator. Yes instead of  worrying about stuff that is not in my hands or anyone's its good to be happy over a teeny tiny cheese cake:). Yup mini cheese cakes with the addictive combo of peanut butter and  white chocolate. One of favorite flavors combo at my home sweet & salty at same time. Currently i am obsessed with the desserts with some hint of salt like salty caramel type...YUM. .

So long story short i came to these cheesecakes while mine chocolate bars which  i bought very eagerly during my recent trip were melting away. At the same time  a half filled jar of peanut butter resting in kitchen my cabinet screaming to  be set free. Moreover i was in desperate need of a no bake dessert as switching on  the oven was last thing on my mind. So came to these NO Bake Toblerone mini cheese cakes. All you need some digestive cookies peanut butter ,roasted peanuts, white chocolate bar and cream cheese. just whipped these simple ingredients and chill:).
I must say Any good quality white chocolate can create the similar magic as expected :) from these  mini cheese cakes. And  i  am personally  in love with white toblerone with the hints of honey and almonds but any chocolate according to choice and availability can be  substituted here in this recipe.

White chocolate-peanut butter mini cheese cakes:

Prep time: 10 minutes
Yield: 12 mini cheese cakes
Ready in:  30 minutes

Ingredients:

• 10 digestive biscuits
• 1/2 dl roasted peanuts.
• 3/4 dl peanut butter 
• 200 gm cream cheese
• 120 gm white chocolate ( toblerone white chocolate bar)
• 2 tbsp whipped cream (optional)

Instructions:

1. Line 12 cup muffin pan with paper liners.
2. In a food processor crush the digestive biscuits and roasted peanuts until completely ground. Add peanut butter and mix well until you get crumbly consistency. Divide this crumbly mixture between liners and press into the bottom firmly to form crust. Place the crusts into the freezer for 10 minutes until they firm up.
3. Melt the chocolate in a heatproof glass bowl over a small pan of hot water on a low heat. Stir occasionally to prevent sticking. Remove from the heat and leave to cool for 10 mins until barely warm but still liquid.
4. Beat the cream cheese until light and fluffy. Add the melted chocolate  and whisk until just combined. 
5. Carefully divide and spoon the mixture over the cooled and set crust then smooth the top and refrigerate for at least 10 minutes.

*If you feel mixture is too thick add a tablespoon of whipping cream.

an abstract mini cheese cake

So here is my mini cheese cake. I didn't smooth the tops of my cheese cakes as wanted little abstract kind of dessert. But you are free to make how its satisfies your aesthetics. Hope this effortless no bake dessert cool you down as it did the magic for me. Now me sighing off to dig in this beauty. 

Have nice weekend and  Stay blessed !