Mini No Bake Chocolate Peanut Butter Cheesecakes: From Prep to Plate

• Begin by crushing the Reese's Puffs cereal in a food processor until they resemble fine crumbs. Transfer the crumbs to a mixing bowl and add a pinch of salt and the melted butter. Stir until the mixture resembles wet sand.
• Evenly distribute the crust mixture into the bottoms of your mini cheesecake tins or muffin pan. Press down firmly to create a solid base. Place the crusts in the refrigerator to set while you prepare the filling.
• In a large mixing bowl, beat the softened cream cheese with a whisk until smooth and creamy. Add the seeds from the vanilla bean pod or the vanilla extract, and mix until fully incorporated.
• Sprinkle the vanilla instant pudding mix over the cream cheese and slowly pour in the cold milk. Whisk until the mixture thickens and becomes smooth and creamy.
• Gently fold in the melted peanut butter into the cheesecake filling until fully combined.
• Remove the crusts from the refrigerator and fill each one with the cheesecake mixture, smoothing the tops with a spatula. Sprinkle mini chocolate chips on top for an extra touch of sweetness.
• Place the filled mini cheesecakes back in the refrigerator and let them chill for at least 4 hours, or overnight for best results. This step is crucial for the cheesecakes to firm up.
• Once set, carefully remove the cheesecakes from the tins. Serve chilled and enjoy the delightful combination of chocolate and peanut butter in every bite!