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
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
-
Preheat the Oven:
Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with paper cupcake liners. -
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. -
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. -
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. -
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. -
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. -
Add the Toppings:
Once chilled, top each cheesecake with a chopped mini peanut butter cup. -
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.