Mini Peanut Butter and Jelly Cheesecakes

May 2, 2013 Laura

Ceri and I have always had these divergent opinions about the ice cream truck. I’ve always been a fan of them. An ice cream truck is very nostalgic for me–reminding me of long, sticky summer days when I was a kid. Ceri has no interest in them. In fact, she hates them. And, frankly, I’m starting too as well. Every day I arrive at school pick-up to find one of the very few primo, legal parking spots completely taken up by the ice cream truck. He just sits there waiting for the kids to get out. Not only am I pissy that he parks his beat-up truck in two spaces worth of parent parking, but he’s also a super powered magnet for the kids. They all flock to his window, dropping their backpacks in their path as they beg parents (not necessarily their own) for a snow cone. At first I thought it was fun to hang around the soccer field enjoying a twist cone, but now I’m just totally annoyed.

I’m annoyed because I don’t want Scarlett to eat a massive cone (or worse) each day after school. I also don’t want to deal with the constant disappointment of having to tell her no. But, to be honest, if I’m going to allow a treat, I’d rather it be something on the smallish side–like a small bowl with a scoop of ice cream rather than a massive cone dipped in chocolate. In my book, a mini anything is better than a hunk of something. From bite-size brownies to mini cookies, I find that, like myself, all she really needs is a smallish cookie, not one the size of a saucer. So these mini cheesecakes really do the trick.

As you can see, I made them with peanut butter since I seem to have this insatiable desire for anything peanut butter lately. (Please see peanut butter and jelly muffins from March.) Ok, fine. I also love cheesecake but Scarlett likes it too. You can easily sub in another nut or seed butter, and the crust is gluten free. Compared to the king-size, glow-in-the-dark slushie thing the good humor dude is doling out, these little guys are big on yummy flavor.

Mini Peanut Butter and Jelly Cheesecakes

Ingredients

For the Crust:
1 cup almonds
1/2 cup pumpkin seeds
2 tbsps corn starch
2 tbsps brown sugar
1/4 cup melted butter
salt
For the Filling:
1 8 oz package of cream cheese
1 cup mascarpone cheese
1/2 cup brown sugar
1/2 cup creamy peanut butter
1 tsp vanilla extract
pinch of nutmeg
2 eggs
For the Topping:
Your favorite berry jam

Method

Preheat oven to 350. Line a muffin tin with paper cupcake cups.

For the crust: Place the almonds and pumpkin seeds in a food processor and buzz until fine crumbs. Add the corn starch, brown sugar, butter and pinch of salt and buzz until combined.

Scoop about a tablespoons amount of the nut and seed crumbs into the paper cups and press down firmly.

Set aside.

In a large mixing bowl or stand mixer, beat the cream cheese, mascarpone and sugar together. Scrape down the sides and then blend the peanut butter, vanilla and nutmeg into the mixture.

Add one egg at a time, blending until combined.

Using a silicone spatula, scoop up the cheese mixture into a large ziplock bag and cut off one of the bottom corners.

In a circular motion, pipe the mixture into each cupcake paper until almost full.

Bake in the oven for 18 to 20 minutes, or until centers are set.

Remove from the oven and allow to fully cool otherwise they will be difficult to remove from the pan. Place a teaspoon of your favorite jam on top of the cheesecakes and spread across the surface. Serve immediately or place in the refrigerator to serve later.

Sweet Potato Chronicles