Wafer Whimsy
No-Bake Mini Peanut Butter Nilla Cheesecake Bites with Whipped Topping
30 minutes
Serves 4
DessertItalianGluten-free
Herb's take
If tiramisu and peanut butter pie eloped to a no-bake villa, this would be their lovechild. Here’s a hands-on lesson in emulsification, aeration, and why you’ll never want to turn on your oven for cheesecake again.
Ingredients
Yield
4
Instructions
- 01Line a muffin tin with 8 mini cupcake liners for bite-sized portions (2 per serving).
- 02In a bowl, combine crushed Nilla wafers, melted butter, and 2 tablespoons of peanut butter. Mix until the texture resembles wet sand.
- 03Press about 2 tablespoons of the crust mixture firmly into the bottom of each liner. Transfer to the freezer while preparing the filling.
- 04In another bowl, beat the softened cream cheese and remaining peanut butter with an electric mixer until completely smooth, about 1 minute.
- 05Add granulated sugar and vanilla extract. Beat until fully incorporated.
- 06In a separate chilled bowl, whip the heavy cream until stiff peaks form. Set aside.
- 07Gently fold the whipped cream into the peanut butter–cream cheese mixture until uniform and airy.
- 08Spoon or pipe the cheesecake mixture evenly over the chilled crusts. Refrigerate for at least 2 hours, or until set.
- 09For the topping, beat powdered sugar with remaining heavy cream (use any left in the 1/2 cup measure) and a heaping tablespoon of peanut butter until light and fluffy.
- 10Pipe or dollop the whipped peanut butter topping onto each cheesecake bite just before serving.
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