Peanut Butter Mini Cheesecakes you get all your favorite cheesecake flavors layered into a handy, portable bar. Although there are a few steps involved, they are quick and easy. 

Ingredients 

FILLING

1½ cups firm silken tofu,

well drained

1 cup soy cream cheese

1 cup creamy peanut butter

(salted or unsalted)

1 cup granulated sugar

(plus 2 tablespoons if using natural peanut butter)

1 teaspoon cornstarch

1 teaspoon vanilla extract

CHOCOLATE GLAZE

½ cup nondairy chocolate chips

2 tablespoons vegan butter

substitute

2 tablespoons granulated sugar

½ teaspoon vanilla extract

GARNISH (optional)

2 tablespoons chopped unsalted

roasted peanuts

Method 

To make the crust, line a 12-cup standard muffin pan with foil or paper liners. Press the crust mixture evenly into each cup.

To make the filling, preheat the oven to 350 degre

es F. Combine all the filling ingredients in a food processor or blender and process until smooth and

creamy. Spoon into the crust-lined muffin cups until heaping. Bake for 20 minutes, or until lightly browned and the edges are set.

Cool the cheesecakes in the pan, then refrigerate them in the pan for 4 to 12 hours before serving.

To make the glaze, melt the chocolate chips, vegan butter substitute, and sugar in a double boiler over gently simmering water. Alternatively, combine them in a microwave-safe bowl and microwave at medium power for 1 minute. Stir.

Microwave for 25 seconds longer and stir until smooth. If necessary, microwave for an additional 25 seconds. Stir in the vanilla extract.