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Mini Peanut Butter Cup Cheesecakes Recipe

Mini Peanut Butter Cup Cheesecakes Recipe

These Mini Peanut Butter Cup Cheesecakes are creamy, rich, and perfectly bite-sized treats combining the smoothness of cheesecake with the delicious flavors of peanut butter and chocolate. Easy to prepare with simple ingredients, they feature a buttery graham cracker crust, a light and airy peanut butter filling, and a delightful mini peanut butter cup garnish. Ideal for parties, snacks, or dessert, they offer both baked and no-bake options and can be customized to suit dietary preferences.

  • Total Time: 4 hours 15 minutes (including chilling)
  • Yield: 24 mini cheesecakes 1x

Ingredients

Scale

Crust

  • 1 cup graham cracker crumbs
  • 5 tablespoons melted butter

Filling

  • 8 oz cream cheese, softened
  • 3/4 cup peanut butter, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream or whipped topping

Topping

  • Mini peanut butter cups (about 24 pieces)

Instructions

  1. Prepare the Crust: Begin by mixing the graham cracker crumbs with melted butter until the mixture resembles wet sand. Press this firmly into the bottoms of a mini muffin tin lined with paper liners to form a sturdy base for your cheesecakes.
  2. Make the Peanut Butter Cheesecake Filling: In a mixing bowl, beat softened cream cheese and peanut butter together until smooth and creamy. Gradually add sugar and vanilla extract, continuing to blend. Finally, fold in whipped cream or whipped topping to lighten the texture.
  3. Assemble the Mini Cheesecakes: Carefully spoon the peanut butter cheesecake filling over each crust, filling the muffin liners almost to the top. Gently tap the pan to remove any air bubbles and smooth the surface.
  4. Add Peanut Butter Cup Pieces: Press a mini peanut butter cup or small chunks on top of each cheesecake to infuse chocolate flavor and provide a visually appealing garnish.
  5. Chill and Set: Refrigerate the cheesecakes for at least 4 hours, or overnight for the best texture and flavor development. For a no-bake version, simply rely on chilling to set the filling. Optionally, bake at 325°F (163°C) for 12-15 minutes if a firmer texture is desired.

Notes

  • Use room temperature cream cheese and peanut butter to avoid lumps and achieve a smooth filling.
  • Gently fold in whipped cream to preserve a light and airy texture.
  • Press crust firmly to prevent crumbling by using the bottom of a glass or measuring cup.
  • Allow sufficient chilling time for the cheesecakes to set well and slice cleanly.
  • Choose high-quality natural peanut butter for the best balance of salt and sweetness.
  • For gluten-free versions, substitute graham cracker crumbs with gluten-free cookies or crumbs.
  • No reheating recommended; serve chilled for optimal texture.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 12-15 minutes (optional)
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 150 kcal
  • Sugar: 9 g
  • Sodium: 90 mg
  • Fat: 12 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 8 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 25 mg

Keywords: peanut butter, cheesecake, mini, no-bake, dessert, peanut butter cups, party treats, easy cheesecake