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Mini Peanut Butter Cup Cheesecakes Recipe

Mini Peanut Butter Cup Cheesecakes Recipe

These Mini Peanut Butter Cup Cheesecakes combine rich creaminess, classic peanut butter flavor, and chocolatey goodness in a convenient bite-sized treat. Perfectly portable and easy to prepare, they are ideal for celebrations or simple indulgence.

  • Total Time: 2 hours 40 minutes (including chilling time)
  • Yield: 12 mini cheesecakes 1x

Ingredients

Scale

Graham Cracker Crust

  • 1 cup crushed graham crackers
  • 4 tablespoons melted butter

Cheesecake Filling

  • 8 oz cream cheese, room temperature
  • 1/2 cup smooth peanut butter
  • 1/2 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract

Topping

  • 12 mini peanut butter cups

Instructions

  1. Prepare the Crust: Combine crushed graham crackers with melted butter until evenly mixed. Press this mixture firmly into the bottoms of a mini muffin tin or cupcake liners to form the crust base. Chill while you prepare the filling to help it set properly.
  2. Make the Filling: In a mixing bowl, beat the cream cheese until smooth and creamy. Add peanut butter, sugar, egg, and vanilla extract, and continue mixing until the batter is perfectly blended and fluffy. This filling is the heart of your mini cheesecakes, so take your time for a silky texture.
  3. Fill the Cups: Carefully spoon or pipe the filling over the chilled crusts, filling each about three-quarters full to allow for gentle rising during baking. Smooth the tops with the back of a spoon for a clean finish.
  4. Add the Peanut Butter Cups: Place a mini peanut butter cup right on top of each cheesecake before baking. This not only adds a beautiful decorative touch but also infuses that signature peanut butter and chocolate flavor right into the top layer.
  5. Bake and Cool: Bake the mini cheesecakes at 325°F (160°C) for about 15-18 minutes until the edges are set but the center still slightly jiggles. Allow them to cool in the pan before moving to the fridge to chill for at least 2 hours to set completely.

Notes

  • Room Temperature Ingredients: Use room temperature cream cheese and egg for a smoother filling that mixes effortlessly.
  • Don’t Overbake: Slight jiggle in the center after baking means the perfect creamy texture once chilled.
  • Grease Your Pan: Lightly grease muffin tins or use liners to easily remove the cheesecakes without damage.
  • Chill Properly: Refrigerate for at least 2 hours, or overnight, for best texture and flavor melding.
  • Mini Peanut Butter Cup Placement: Press the peanut butter cups slightly into the filling to prevent them from falling off after baking.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 15-18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (if using gluten-free graham crackers)

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 150 kcal
  • Sugar: 8 g
  • Sodium: 120 mg
  • Fat: 11 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 10 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 35 mg

Keywords: mini peanut butter cup cheesecakes, peanut butter dessert, bite-sized cheesecake, easy cheesecake recipe, party dessert