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90 Min 90 Min
16 Portions 16 Portions
Easy level Easy level


    For the base:

    ½ cup granulated sugar

    ½ cup all-purpose flour

    ½ cup cocoa powder

    2/3 tsp baking powder

    A pinch salt

    6 tbsp unsalted butter, softened


    For the filling:

    2 pack 8 oz cream cheese

    ½ cup honey

    1 cup natural peanut butter

    1/4 cup milk

    A big splash of Vainilla Molina

    A pinch salt

    2 eggs, room temp


    NOTE: if you want them extra sweet, incorporate ½ cup granulated sugar into the filling. 




    For the crust:

    1. Preheat oven to 350 °F (175 °C). Line muffin pans with 16 muffin liners.

    2. In a medium bowl, mix dry crust ingredients (sugar to salt). Then add the softened butter until fully combined. If it is sticky and hard to handle, let it sit for about 5 minutes.

    3. Form balls, flatten them with the palm of your hand and place them in each muffin tin, pressing them to the edges.

    4. Bake for 7 minutes. They should be soft and medium-raw.

    5. Remove from oven and let cool for 10 minutes while you prepare the filling.


    For the filling:

    1. Beat cream cheese and honey on medium speed until well combined. 

    2. Add peanut butter, milk, Vainilla Molina and salt.  Mix on low speed until combined. 

    3. Add eggs, one at a time, and stir until well incorporated. Do not over mix!

    4. Fill each pan almost to the top with batter and bake for 20 minutes or until centers of cheesecakes are firm.

    5. Turn off oven, open the door and let them cool in the oven to prevent cracks. 

    6. Once completely cooled, remove from oven.

    7. Refrigerate until ready to serve.

    8. Garnish with berry jam or fresh fruit, and enjoy!


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