MINI CHOCOLATE, PEANUT BUTTER & IRISH CREAM CHEESECAKES

Mini Chocolate, Peanut Butter & Irish Cream Cheesecakes

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

INGREDIENTS

16 natural chocolate sandwich cookies, crushed

3 tablespoons butter, melted

10-12 strawberries, thinly sliced

2 (8-ounce) packages cream cheese, softened

1  1/2 cups powdered sugar

1 bottle Baileys Minis

1 bag JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups

Whipped cream (optional)

DIRECTIONS

To make the crust, mix together the crushed cookies and butter in a small bowl until well combined. Spoon crumb mixture evenly into the bottom of 8 (4-ounce) jars. Press down gently.

Press strawberry slices along the sides of the jar on top of the crust.

In a large bowl with an electric mixer, beat together the cream cheese, powdered sugar, and Baileys.

Transfer filling to a piping bag, and pipe evenly into the jars over the cookie crust.

In a microwave safe bowl, melt 7-8 Mini Peanut Butter Cups. Stir well, and drizzle over the cheesecake filling. Refrigerate at least one hour.

Once chilled, garnish with whipped cream and a halved Mini Peanut Butter Cup. Enjoy!

INGREDIENTS

16 natural chocolate sandwich cookies, crushed

3 tablespoons butter, melted

10-12 strawberries, thinly sliced

2 (8-ounce) packages cream cheese, softened

1  1/2 cups powdered sugar

1 bottle Baileys Minis

1 bag JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups

Whipped cream (optional)

DIRECTIONS

To make the crust, mix together the crushed cookies and butter in a small bowl until well combined. Spoon crumb mixture evenly into the bottom of 8 (4-ounce) jars. Press down gently.

Press strawberry slices along the sides of the jar on top of the crust.

In a large bowl with an electric mixer, beat together the cream cheese, powdered sugar, and Baileys.

Transfer filling to a piping bag, and pipe evenly into the jars over the cookie crust.

In a microwave safe bowl, melt 7-8 Mini Peanut Butter Cups. Stir well, and drizzle over the cheesecake filling. Refrigerate at least one hour.

Once chilled, garnish with whipped cream and a halved Mini Peanut Butter Cup. Enjoy!

Great Summer Recipes
Maple Almond Butter Coffee Cake on a white plate with the corner cut with a fork on a wood background with tray and jar

Isn’t there just something nice about a warm cup of coffee and a thick slice of coffee cake that just gets your day going right? This recipe for Maple Almond Butter Coffee Cake is a delicious bite that never fails to put a smile on my face. It’s made with coconut sugar, rolled oats, and JUSTIN’S® Maple Almond Butter.

 

Kale Salad with Almond Butter Crusted Chicken on a white bowl with a golden fork on a white cloth on a white top

Kale rhymes with tale. And if you make this Kale Salad with Almond Butter Crusted Chicken, you’re going to have a whale of a tale to tell you friends and family about how good you just ate! Made with JUSTIN’S® Classic Almond Butter, Crusted Chicken, chopped carrots, and plenty of leafy green kale—you can’t go wrong!