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No Bake Chocolate Peanut Butter Mini Cheesecake

January 26, 2017 by Dragana 66 Comments

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Chocolate and peanut butter, do you like this combination. If your answer is yes, we have an awesome dessert for you  No Bake Chocolate Peanut Butter Mini Cheesecake.

Chocolate and peanut butter, do you like this combination. If your answer is yes, we have an awesome dessert for you No Bake Chocolate Peanut Butter Mini Cheesecake.

No Bake Chocolate Peanut Butter Mini Cheesecake

If you wish to impress someone special, they also make a perfect choice. Four layers, 4 fantastic tastes make a perfect match. Crunchy layer made of graham crackers, then chocolate cheesecake layer, peanut butter and chocolate topping to finish with. Yummy.

My family loves the taste of  this fabulous Chocolate Peanut Butter Mini Cheesecake.  What I also like about them is that they look great and are very easy to prepare.

Oh, yes, this is a no bake dessert which only takes 30 minutes to make. I usually prepare it for a special occasion.

we have an awesome dessert for you – No Bake Chocolate Peanut Butter Mini Cheesecake ♥

No Bake Chocolate Peanut Butter Mini Cheesecake ♥

My little son can hardly wait for me to finish making it, waiting for the dish with the chocolate leftover. It is the sweetest part of making desserts, for him.

Chocolate Peanut Butter Mini Cheesecake perfect dessert recipe for a complete pleasure.

Something I am sure everyone would like to experience! They are perfect for special occasions; they look great and taste even better ?

We all enjoy making it, my son enjoys chocolate, and I enjoy decorating cheesecake and my husband, simply watching us.

Chocolate and peanut butter… Do you like this combination? If your answer is yes, we have an awesome dessert for you – No Bake Chocolate Peanut Butter Mini Cheesecake

No Bake Chocolate Peanut Butter Mini Cheesecake

Make a surprise for the people you love, for your friends and family, prepare Chocolate Peanut Butter Mini Cheesecake and enjoy it together.

What do you need to make this Chocolate Peanut Butter Mini Cheesecake

  • GRAHAM CRACKERS CRUST
  • 1 cup graham crackers crumbs
  • 4 tbsp. melted butter
  • CHOCOLATE CHEESECAKE FILLING
  • 10 ounces semi – sweet chopped chocolate
  • 1.5 cup heavy cream, at room temperature
  • 12 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla extract
  • PEANUT BUTTER CHEESECAKE FILLING
  • 4 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 2/3 cup peanut butter
  • 2/3 cup heavy cream
  • 1/2 tsp vanilla extract
  • CHOCOLATE TOPPING
  • 6 ounces semi – sweet chopped chocolate
  • 6 Tbsps. heavy cream, at room temperature
  • 1/4 tsp oil
  • SPRINKLE
  • Mini Chocolate Chips
  • Peanuts – chopped

Gorgeous combo of Graham Crackers Crumbs, Chocolate and Peanut Butter incorporated in these mini cheesecake form for delicious moist and tasty homemade dessert.

We are a real fun of cheesecake recipes. You can take a look most popular cheesecake creations on our blog No Bake Strawberry Cheesecake, Easy No Bake Oreo Mint Cheesecake and No Bake Layered Chocolate Mini Cheesecake.

You can find here delicious Mini Cheesecake creations 

Chocolate and peanut butter, do you like this combination. If your answer is yes, we have an awesome dessert for you No Bake Chocolate Peanut Butter Mini Cheesecake.

No Bake Chocolate Peanut Butter Mini Cheesecake

How to make this Incredible Chocolate Peanut Butter Mini Cheesecake?

GRAHAM CRACKERS CRUST – Prepare 12 larger paper baking cups (I used 2.55 inch diameter and 2.15 inch height) or mini springform pan. Put graham crackers in the food processor until they are crumbed finely. Add melted butter and stir well. Spread evenly in the paper baking cups and press with a solid object, like a glass to make solid layer. Set aside.

CHOCOLATE CHEESECAKE FILLING – Melt chocolate following the instructions on the package. Add heavy cream and mix well. Set aside. In a medium sized dish mix cream cheese and powdered sugar with an electric hand mixer, at a minimum speed, for about a minute. Add vanilla extract and melted chocolate and mix until well combined. Spread evenly over the graham cracker layer, with a spoon. Leave it in the fridge to cool.

PEANUT BUTTER CHEESECAKE FILLING – In a medium sized dish mix cream cheese and powdered sugar with an electric mixer at a minimum speed, add vanilla extract, peanut butter and heavy cream. Mix until you get fine, smooth mixture. Take the cheesecake out of the fridge and spread evenly over chocolate cheesecake filling. Put it in the fridge.

CHOCOLATE TOPPING – Melt chocolate following the instructions on the package. Add heavy cream and oil and stir well. Take the cheesecake out of the fridge. Pour chocolate topping over the cheesecake with a spoon. Sprinkle with chopped peanuts and mini chocolate chips.

WELL, THIS WAS JUST A SHORT VERSION OF THE RECIPE THAT YOU CAN FIND AT THE BOTTOM OF THE POST, ALONG WITH THE QUANTITIES OF THE NECESSARY INGREDIENTS.

Chocolate and peanut butter, do you like this combination. If your answer is yes, we have an awesome dessert for you No Bake Chocolate Peanut Butter Mini Cheesecake.

No Bake Chocolate Peanut Butter Mini Cheesecake

I used larger paper baking cups 2.55 inch diameter and 2.15 inch height and made 12 mini cheesecakes. Mini springform pan is similar to mold for muffins, just the bottom can be moved up and therefore mini cheesecake can be pull out.

we have an awesome dessert for you – No Bake Chocolate Peanut Butter Mini Cheesecake ♥

No Bake Chocolate Peanut Butter Mini Cheesecake

Chocolate and peanut butter, do you like this combination. If your answer is yes, we have an awesome dessert for you No Bake Chocolate Peanut Butter Mini Cheesecake.

No Bake Chocolate Peanut Butter Mini Cheesecake

Yield: 14
Prep Time: 30 minutes
Total Time: 30 minutes

Chocolate and peanut butter, do you like this combination. If your answer is yes, we have an awesome dessert for you No Bake Chocolate Peanut Butter Mini Cheesecake.

Ingredients

  • GRAHAM CRACKERS CRUST
  • 1 cup graham crackers crumbs
  • 4 tbsp melted butter
  • CHOCOLATE CHEESECAKE FILLING
  • 10 ounces semi - sweet chopped chocolate
  • 1.5 cup heavy cream, at room temperature
  • 12 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla extract
  • PEANUT BUTTER CHEESECAKE FILLING
  • 4 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 2/3 cup peanut butter
  • 2/3 cup heavy cream
  • 1/2 tsp vanilla extract
  • CHOCOLATE TOPPING
  • 6 ounces semi - sweet chopped chocolate
  • 6 tbsp heavy cream, at room temperature
  • 1/4 tsp oil
  • SPRINKLE
  • Mini Chocolate Chips
  • Peanuts - chopped

Instructions

  1. GRAHAM CRACKERS CRUST - Prepare 12 larger paper baking cups (I used 2.55 inch diameter and 2.15 inch height) or mini springform pan. Put graham crackers in the food processor until they are crumbed finely.
  2. Add melted butter and stir well. Spread evenly in the paper baking cups and press with a solid object, like a glass to make solid layer. Set aside.
  3. CHOCOLATE CHEESECAKE FILLING - Melt chocolate following the instructions on the package. Add heavy cream and mix well. Set aside.
  4. In a medium sized dish mix cream cheese and powdered sugar with an electric hand mixer, at a minimum speed, for about a minute.
  5. Add vanilla extract and melted chocolate and mix until well combined. Spread evenly over the graham cracker layer, with a spoon.
  6. Leave it in the fridge to cool.
  7. PEANUT BUTTER CHEESECAKE FILLING - In a medium sized dish mix cream cheese and powdered sugar with an electric mixer at a minimum speed, add vanilla extract, peanut butter and heavy cream.
  8. Mix until you get fine, smooth mixture. Take the cheesecake out of the fridge and spread evenly over chocolate cheesecake filling.
  9. Put it in the fridge.
  10. CHOCOLATE TOPPING - Melt chocolate following the instructions on the package. Add heavy cream and oil and stir well.
  11. Take the cheesecake out of the fridge. Pour chocolate topping over the cheesecake with a spoon.
  12. Sprinkle with chopped peanuts and mini chocolate chips.

Notes

Leave it in the fridge overnight.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 860Total Fat: 65gSaturated Fat: 36gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 135mgSodium: 362mgCarbohydrates: 62gFiber: 4gSugar: 48gProtein: 13g
© Draganas Sweet Spicy Kitchen
Cuisine: American / Category: Cheesecake

Click HERE to Save Recipe on Pinterest

Chocolate and peanut butter… Do you like this combination? If your answer is yes, we have an awesome dessert for you – No Bake Chocolate Peanut Butter Mini Cheesecake

No Bake Chocolate Peanut Butter Mini Cheesecake

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No Bake Chocolate Peanut Butter Mini Cheesecake
Share102K
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Filed Under: Cheesecake and Pie, Chocolate recipes, Desserts, Mini Cheesecakes, Most Popular Posts, New Year's Eve Recipes Tagged With: cream cheese, Graham Crackers Crumbs, Heavy Cream, Mini Chocolate Chip, Peanut Butter, Peanuts, Semi Sweet Chocolate, Vanilla Extract

Previous Post: « Valentineβ€˜s Maraschino Cherry Shortbread Cookies
Next Post: Easy No Bake Oreo Mint Cheesecake »

Reader Interactions

Comments

  1. Marika says

    February 6, 2017 at 8:19 pm

    Thanks for great recipe

    Reply
    • Dragana says

      February 6, 2017 at 8:32 pm

      Thanks a lot, Marika β™₯

      Reply
      • Mama Joe says

        January 17, 2018 at 8:04 pm

        Is it easy to remove the baking cup and get a nice looking mini cheesecake? Thanks.

        Reply
        • Dragana says

          January 18, 2018 at 6:44 pm

          Yes Mama Joe, just gently tear paper baking cups.
          Enjoy it!

          Regards,
          Dragana

          Reply
    • Linda says

      September 9, 2017 at 5:15 pm

      Did you use a large muffin pan with the liners or did you use the mini cheesecake pan?

      Reply
      • Dragana says

        September 9, 2017 at 8:28 pm

        Hi Linda,
        I used 12 larger paper baking cups (2.55 inch diameter and 2.15 inch height).
        Regards,
        Dragana

        Reply
  2. Anne Marie says

    February 17, 2017 at 2:13 pm

    What is a mini cheesecake pan??

    Reply
    • Dragana says

      February 17, 2017 at 5:40 pm

      Hi Anne Marie, thanks for stopping by πŸ™‚
      It`s similar to mold for muffins, just the bottom can be moved up and therefore mini cheesecake can be pulled out.
      Regards,
      Dragana

      Reply
      • Anjelle says

        March 26, 2017 at 4:27 pm

        Would it be good to use silicon molds too? How many cheesecake does this recipe make?

        Reply
        • Dragana says

          March 26, 2017 at 8:37 pm

          Hi Anjelle, thank you for stopping by πŸ™‚
          I used paper baking cups 2.55 inch diameter and 2.15 inch height and made 12 cheesecakes.
          I did not use silicon molds but I suppose it would be OK.
          Regards,
          Dragana

          Reply
  3. Eileen Jones says

    March 13, 2017 at 4:12 am

    You use baking chocolate not chocolate chips in the recipe right?

    Reply
    • Dragana says

      March 13, 2017 at 5:34 pm

      Thank you for stopping by, Eilen β™₯
      Yes, semi – sweet chopped chocolate for cheesecake filling and topping.
      Chocolate chips for sprinkle.
      Regards,
      Dragana.

      Reply
  4. Kim says

    March 29, 2017 at 9:32 pm

    So I made these cheesecakes today using a mini cheesecake pan. There is a lot of chocolate layer mix left over. 12oz of chocolate, compared to 4oz for peanut better, seems like an lot. Likewise, 6 oz of chocolate for the topping is a whole lot too.

    Reply
    • Dragana says

      April 1, 2017 at 9:42 pm

      Hi Kim, thank you for your opinion. I used 10 ounces semi – sweet chopped chocolate in chocolate cheesecake filling.
      Also, I used larger paper baking cups 2.55 inch diameter and 2.15 inch height and made 12 cheesecakes.
      But certainly you can adjust the amount of ingredients to taste.
      Regards,
      Dragana

      Reply
  5. Mel says

    April 22, 2017 at 7:25 am

    Would this recipe be big enough for a normal cheesecake pan or would it only work for mini ones? Interested in doing this, but I’m not a fan of the mini stuff lol (btw the photos alone sold me on this, it looks DELICIOUS!)

    Reply
    • Dragana says

      April 22, 2017 at 6:05 pm

      Hi Mel,
      I’m so glad you liked it!
      It should be fine if you use 9-inch springform pan.
      Best regards,
      Dragana

      Reply
  6. Lisa says

    April 25, 2017 at 11:52 am

    Can you use semi sweet chocolate chips instead of chopped chocolate?

    Reply
    • Dragana says

      April 25, 2017 at 5:30 pm

      Hi Lisa,
      thanks for stopping by πŸ™‚
      Of course you can.
      Regards,
      Dragana

      Reply
  7. Joanne says

    April 28, 2017 at 5:45 pm

    These look fabulous. How can I focus on work now…lol!

    Reply
    • Dragana says

      April 28, 2017 at 6:35 pm

      Thank you Joanne, I’m so glad you like it β™₯

      Reply
  8. Janette says

    May 27, 2017 at 6:20 pm

    Oh man I’m in trouble. I’m going to have to drop everything and make these right now! They look AMAZING! Thanks for the recipe!

    Reply
    • Dragana says

      May 28, 2017 at 7:15 pm

      Thank you Janette πŸ™‚

      Reply
  9. Colleen says

    June 9, 2017 at 6:09 pm

    I made these and I made them in muffin cups but my chocolate layer did not set and I had lots left over the 12 it was supposed to make. They are tasty though.

    Reply
    • Dragana says

      June 9, 2017 at 7:49 pm

      Hi Colleen,

      i`m so glad you like it πŸ™‚ I used larger paper baking cups 2.55 inch diameter and 2.15 inch height and made 12 cheesecakes.

      Regards,
      Dragana

      Reply
  10. anne says

    June 17, 2017 at 8:28 pm

    I have never seen Graham biscuits in NZ. Is there another biscuit l could use instead?
    Thanks Anne

    Reply
    • Dragana says

      June 18, 2017 at 7:21 am

      Hi Anne,

      thanks for stopping by πŸ™‚
      You can try with digestive biscuits instead, just add some cinnamon.

      Regards,
      Dragana

      Reply
  11. Boyan Minchev says

    August 1, 2017 at 4:12 pm

    Great dessert, I love peanut butter and combination with cheesecake I can only imagine how delicious is. Thank you for sharing this amazing recipe.

    Reply
    • Dragana says

      August 1, 2017 at 4:15 pm

      Thank YOU, Boyan πŸ™‚

      Reply
  12. Lisa says

    August 4, 2017 at 8:45 pm

    If I make them in regular muffin tins do I have to use paper cups? Will they stick to the pan if I don’t use paper cups? I just don’t want the paper to leave ridges in the dessert if I take the paper off for better presentation ..because yours in the picture look so nice..

    Reply
    • Dragana says

      August 5, 2017 at 9:26 am

      Hi Lisa,

      Thanks, I`m glad you like it :-). I didn`t make it that way, but if you want to use only regular muffin tins you need to reduce the amount of ingredients for about 1/3. For nice look and presentation, it`s better to use paper cups.

      Dragana.

      Reply
  13. June says

    August 5, 2017 at 3:58 pm

    Hihi…looks delicious!!wanted to try this…however wanna try to do this in a jar wonder if it will set?
    How long will you leave the 1st cheesecake filling in the fridge to set before putting the 2nd layer? Do you put in in the freezer? Thank you

    Reply
    • Dragana says

      August 5, 2017 at 8:43 pm

      Hi June,
      Thank you πŸ™‚
      I left it in the fridge to set for about 15 minutes.
      Dragana.

      Reply
  14. Irene says

    August 20, 2017 at 5:29 pm

    I was wondering after making these if I could freeze them for about a week ?

    Reply
    • Dragana says

      August 20, 2017 at 6:27 pm

      Hi Irene,
      I didn`t try, but I am sure mini cheesecake can be frozen up to one week if stored correctly.
      Dragana.

      Reply
  15. Cherry says

    October 22, 2017 at 6:04 pm

    Hi can i ask if i done everything n u say fridge overnight is when all done right? Will it melt in room temp if i leave it for hours?

    Reply
    • Dragana says

      October 23, 2017 at 8:21 pm

      Hi Cherry,
      thanks for stopping by πŸ™‚
      Yes, finally leave it in the fridge overnight.
      It will not be so tight, if you leave it on room temperature.
      Dragana.

      Reply
  16. Jessica says

    November 25, 2017 at 5:54 am

    I made this in a small spring form pan and my only question is how easily does it separate from the sides of the pan? I’m just wondering if it will stick to the pan?

    Reply
    • Dragana says

      November 25, 2017 at 8:09 am

      Hi Jessica,
      You can line a pan with wax paper.
      Regards,
      Dragana

      Reply
  17. Kathy says

    January 12, 2018 at 1:15 pm

    Want to try this recipe LOVE CHEESECAKE and this looks awesome. I was wondering can this be made on a 9×13 or other sized pan and served like that out of the refrigerator.
    Thanks Jennifer

    Reply
    • Dragana says

      January 12, 2018 at 2:08 pm

      Hi Jennifer,
      I’m so glad you liked it β™₯
      It should be fine if you use 9-inch springform pan.
      Best regards,
      Dragana

      Reply
  18. Mary says

    January 13, 2018 at 3:01 am

    Do you peel the paper cups off the mini cheese cakes before serving/for presentation?

    Reply
    • Dragana says

      January 13, 2018 at 8:56 am

      Yes, Mary.
      Thanks for stopping by.
      Enjoy πŸ˜ƒ
      Regards,
      Dragana

      Reply
  19. Jean says

    January 21, 2018 at 1:42 pm

    Hi
    where do you get your paper baking cups?
    I have been looking on line can’t find em.

    Reply
    • Dragana says

      January 22, 2018 at 8:50 am

      Hi Jean,

      You can find a lot on line, just search for paper baking cups:

      Regards,
      Dragana

      Reply
      • Paula Byrd says

        April 26, 2020 at 4:23 pm

        I’ve searched for them but cannot find the 2.55 in diameter.

        Reply
        • Dragana says

          May 16, 2020 at 10:38 am

          You can try it in 8×8 or 9×9 springform pan, Paula.
          Best regards.

          Reply
  20. sandhya sharma says

    May 1, 2018 at 1:50 am

    WoW ! Looks so yummy, moist and soft. Thanks for sharing !

    Reply
    • Dragana says

      May 1, 2018 at 7:00 am

      Thank YOU, Sandhya πŸ˜ƒ
      Regards,
      Dragana

      Reply
  21. Bruce Deniger says

    May 3, 2018 at 10:33 am

    i just loved it.

    Reply
    • Dragana says

      May 3, 2018 at 11:05 am

      Thanks Bruce πŸ™‚

      Reply
  22. Jas @ All that's Jas says

    July 6, 2018 at 3:40 pm

    I’m drooling just looking at your amazing photos! What a yummy treat. πŸ™‚

    Reply
    • Dragana says

      July 6, 2018 at 4:00 pm

      Thanks Jas β™₯ Happy to hear that πŸ™‚

      Regards,
      Dragana

      Reply
  23. ranesha says

    January 4, 2019 at 1:53 am

    how long does the cheesecake need to chill before adding the next cheesecake level?

    Reply
    • Dragana says

      January 4, 2019 at 2:04 pm

      Ranesha, you can refrigerate about half an hour or until firm.. before adding the next cheesecake filling.

      Regards,
      Dragana

      Reply
  24. Laura says

    November 24, 2020 at 4:23 pm

    Delicious!

    Reply
    • Dragana says

      November 24, 2020 at 6:54 pm

      Thank you, Laura. I’m so glad you like it.

      Best regards!

      Reply
  25. Dragana says

    March 7, 2017 at 8:09 pm

    Thank you β™₯

    Reply

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