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Mini Peanut Butter Cup Cheesecakes Recipe

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  • Author: samahkitchen
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 3 hours 35 minutes (including chilling)
  • Yield: 12 mini cheesecakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These rich and creamy mini cheesecakes are topped with a peanut butter cup for the ultimate treat! The graham cracker crust adds a perfect crunch, while the peanut butter filling balances the sweetness with a nutty touch. Ideal for parties, special occasions, or whenever you need a little indulgence!


Ingredients

Units Scale

For the crust:

  • 1 cup graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted

For the cheesecake filling:

  • 16 oz (2 packages) cream cheese, softened
  • 1/2 cup peanut butter (creamy or crunchy)
  • 1 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs

For topping:

  • 12 mini peanut butter cups, chopped (or regular peanut butter cups, chopped into mini pieces)

Instructions

  1. Preheat the Oven:
    Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with paper cupcake liners.

  2. Prepare the Crust:
    In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are fully coated.
    Spoon about 1 tablespoon of the crust mixture into each muffin cup. Use the back of a spoon to gently press it down. Bake the crust for 5-7 minutes, then remove from the oven and set aside to cool.

  3. Make the Cheesecake Filling:
    In a large bowl, beat the softened cream cheese and peanut butter together until smooth and creamy, about 2 minutes. Add the powdered sugar and vanilla extract, and mix until fully combined.
    Add the eggs, one at a time, mixing well after each addition. Be careful not to overmix. The batter should be smooth and thick.

  4. Assemble the Mini Cheesecakes:
    Evenly distribute the cheesecake batter over the cooled crusts in the muffin tin, filling each cup about ¾ full.
    Gently tap the muffin tin on the counter to level the batter.

  5. Bake:
    Bake the mini cheesecakes for 18-20 minutes, or until the edges are set, and the centers are slightly jiggly. Turn off the oven and let the cheesecakes cool in the oven with the door slightly ajar for 1 hour.

  6. Chill:
    After the cheesecakes have cooled, transfer the muffin tin to the fridge and chill for at least 3 hours, or overnight for best results.

  7. Add the Toppings:
    Once chilled, top each cheesecake with a chopped mini peanut butter cup.

  8. Serve:
    Remove the cheesecakes from the muffin tin and enjoy! For extra indulgence, drizzle with chocolate or peanut butter sauce before serving.


Notes

  • You can use crunchy peanut butter if you like some texture in the filling.
  • If you don’t have mini peanut butter cups, regular-sized ones can be chopped into smaller pieces.
  • These mini cheesecakes can be made ahead of time and stored in the fridge for up to 3 days.