Equipment Needed
- Electric hand mixer or stand mixer (a whisk can work, but it’s a serious arm workout)
- Large mixing bowl
- Spatula
- Baking sheet
- Parchment paper or a silicone baking mat
- Small microwave-safe bowl or double boiler for melting chocolate
- Fork or dipping tools
Step-by-Step Instructions
First, I line a baking sheet with parchment paper and set it aside. Then, in my large mixing bowl, I combine the gloriously softened cream cheese and the creamy peanut butter. Using my electric hand mixer on medium speed, I beat them together for a full 1-2 minutes. I don’t rush this step. I keep mixing until they are completely smooth, with absolutely no lumps, and have come together into a single, homogenous, pale-tan cream. The smell at this point is already incredible—like the inside of a perfect peanut butter cup.
Next, I add the flavor enhancers. I sprinkle in the powdered sugar, add the vanilla extract, and that all-important tiny pinch of fine sea salt. I start mixing on low speed at first (to avoid a powdered sugar cloud), then increase to medium until everything is fully incorporated. I stop and scrape down the sides of the bowl with my spatula to make sure nothing is hiding. The mixture will be very thick, smooth, and hold its shape when scooped. This is the “cheesecake” filling, and tasting a tiny bit now (I can never resist) confirms it’s perfectly balanced.(See the next page below to continue…)