These Mini Peanut Butter Cup Cheesecakes are the perfect bite-sized dessert for peanut butter and chocolate lovers. With a rich, creamy cheesecake filling on a graham cracker crust, topped with mini peanut butter cups and a decadent chocolate drizzle, these mini cheesecakes are sure to impress. Whether you’re making them for a party or as a special treat, they’re an irresistible indulgence.

Why You’ll Love This Recipe

If you love the combination of peanut butter and chocolate, this dessert is made for you! These mini cheesecakes are creamy, sweet, and oh-so-satisfying, with the perfect balance of peanut butter, chocolate, and cheesecake goodness. Plus, they’re easy to make and look elegant enough to serve at any occasion. The bite-sized portions are perfect for portion control, but you might find yourself going back for seconds!

Ingredients

this Recipe

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 teaspoon cinnamon (optional)
• 1/3 cup melted butter

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• 1/2 cup creamy peanut butter
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup sour cream

For Topping:

• 12 mini peanut butter cups, chopped
• 1/4 cup chocolate chips (for drizzle)
• 1 teaspoon vegetable oil (for drizzle)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners.
2. Make the crust: In a medium bowl, mix together the graham cracker crumbs, sugar, cinnamon (if using), and melted butter until the mixture is well combined. Divide the mixture evenly among the muffin cups, pressing it down firmly to form a crust. Bake for 8-10 minutes, then set aside to cool.
3. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and peanut butter together until smooth and creamy. Add the powdered sugar and vanilla extract, and beat until fully combined. Add the eggs, one at a time, beating well after each addition. Finally, mix in the sour cream until the batter is smooth and creamy.
4. Assemble the cheesecakes: Spoon the cheesecake filling evenly into the cooled crusts, filling each cup nearly to the top.
5. Bake: Bake the cheesecakes in the preheated oven for 18-22 minutes, or until the edges are set but the centers still have a slight wobble. Allow them to cool in the pan for 10 minutes, then transfer to the fridge and chill for at least 2-3 hours, or until fully set.
6. Top with peanut butter cups and chocolate drizzle: Once the cheesecakes are fully chilled, sprinkle chopped mini peanut butter cups on top of each cheesecake. In a small microwave-safe bowl, melt the chocolate chips with the vegetable oil in 30-second intervals, stirring until smooth. Drizzle the melted chocolate over the mini cheesecakes.
7. Serve chilled and enjoy!

Servings and Timing

• Servings: 12 mini cheesecakes
• Prep Time: 20 minutes
• Cook Time: 18-22 minutes
• Chill Time: 2-3 hours
• Total Time: 3-4 hours (including chilling)

Variations

• Use Different Crusts: If you don’t have graham crackers, you can use Oreo crumbs or Nilla wafers for a different flavor.
• Add More Toppings: For extra crunch, add crushed peanuts or drizzle caramel sauce over the top.
• Peanut Butter Swirl: Swirl in some extra peanut butter to the filling before baking for an extra peanut butter flavor.
• Miniature Reese’s Cups: Use miniature Reese’s Peanut Butter Cups for an even more indulgent version.
• Chocolate Cheesecake Base: Add cocoa powder to the cheesecake mixture for a chocolate cheesecake version.

Storage/Reheating

• Storage: Store any leftover mini cheesecakes in an airtight container in the refrigerator for up to 4-5 days.
• Freezing: These mini cheesecakes freeze well! Wrap each one individually in plastic wrap and store them in a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.
• Reheating: These are best served chilled, so there’s no need to reheat them. Just enjoy them straight from the fridge!

FAQs

1. Can I use crunchy peanut butter instead of creamy?

Yes, you can! It will give the cheesecake a bit more texture, but it’s a great option if you like a crunchier bite.

2. Can I make these without an electric mixer?

While it’s easier to use an electric mixer for a smooth filling, you can also mix the ingredients by hand with a whisk or spatula. Just be sure to soften the cream cheese well before mixing.

3. Can I use a larger pan instead of a muffin tin?

If you don’t have a muffin tin, you can make a larger cheesecake in a springform pan. Just adjust the baking time to 30-40 minutes and check for doneness by gently shaking the pan.

4. How do I prevent cracks in the cheesecakes?

Cracks in cheesecakes typically happen when they bake too long or the temperature is too high. To avoid this, bake at a lower temperature and don’t overbake. The cheesecakes should still have a slight jiggle in the center when done.

5. Can I make these cheesecakes gluten-free?

Yes, you can substitute the graham cracker crumbs with gluten-free graham crackers or gluten-free cookie crumbs. Just make sure the rest of the ingredients are gluten-free as well.

6. Can I make these ahead of time?

Yes, these mini cheesecakes are perfect for making ahead. They can be stored in the fridge for up to 4-5 days and also freeze well for up to 3 months.

7. How do I prevent the chocolate drizzle from hardening too much?

By adding a bit of vegetable oil to the melted chocolate, you make it smooth and easy to drizzle. It will still harden, but it won’t be as brittle as it would be without the oil.

8. Can I make these without the chocolate drizzle?

Yes, the cheesecakes are still delicious without the chocolate drizzle, but it adds an extra touch of indulgence that takes them over the top.

9. Can I use mini muffin tins for this recipe?

Absolutely! Mini muffin tins are perfect for making smaller portion sizes. Just be sure to adjust the baking time to around 12-15 minutes.

10. Can I add other candy toppings?

Yes, you can customize your toppings! M&Ms, chopped Snickers, or even a sprinkle of sea salt would all be great additions for added flavor and texture.

Conclusion

These Mini Peanut Butter Cup Cheesecakes are a fun, delicious, and indulgent treat that everyone will love. With a buttery graham cracker crust, a rich peanut butter cheesecake filling, and a topping of mini peanut butter cups and chocolate drizzle, these bite-sized desserts are perfect for any occasion. They’re easy to make and can be customized to your liking—making them a must-try for any peanut butter and chocolate fan!

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