Mini Peanut Butter Cheesecakes are a delightful treat for any peanut butter and cheesecake lover. These individual-sized cheesecakes combine the creamy, tangy flavor
of cheesecake with the rich, nutty taste of peanut butter, all in a convenient and adorable mini form. Perfect for parties, gatherings, or just when you want a small, satisfying dessert, these mini cheesecakes are sure to be a hit.
For the Crust:
1 cup graham cracker crumbs
2 tablespoons sugar
4 tablespoons unsalted butter, melted
For the Filling:
16 ounces cream cheese, softened
1/2 cup sugar
1/2 cup creamy peanut butter
2 large eggs
1 teaspoon vanilla extract
For the Topping (optional):
Mini chocolate chips
Peanut butter drizzle
Step 1: Preparing the Crust
Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners.
In a bowl, mix together the graham cracker crumbs, 2 tablespoons of sugar, and melted butter until well combined.
Press about 1 tablespoon of the mixture into the bottom of each muffin cup, forming a small crust.
Bake the crusts in the preheated oven for about 5 minutes, then remove and let cool.
Step 2: Making the Filling
In a large mixing bowl, beat the cream cheese, 1/2 cup sugar, and creamy peanut butter until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
Spoon the cheesecake mixture over the crusts in the muffin tin, filling each one about 3/4 full.
Step 3: Baking
Bake the mini cheesecakes in the oven for 20-25 minutes, or until they are set and the centers are slightly jiggly.
Remove from the oven and let cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Step 4: Chilling
Once cooled, refrigerate the mini cheesecakes for at least 2 hours or until they are firm.
Step 5: Adding Toppings
Before serving, top each mini cheesecake with a dollop of whipped cream, a sprinkle of mini chocolate chips, and a drizzle of peanut butter, if desired.
Serve these Mini Peanut Butter Cheesecakes as a dessert at parties, family gatherings, or as a treat for yourself. They’re great for portion control and are a fun way to enjoy the flavors of peanut butter and cheesecake.
Variations: You can substitute the graham cracker crumbs with Oreo crumbs for a chocolate crust.
Peanut Butter: Use creamy peanut butter for a smooth texture. If you like a bit of crunch, consider using chunky peanut butter.
Storage: Store the mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
Preparation Time: Approximately 20 minutes
Cooking Time: 25 minutes
Chill Time: 2 hours
Total Time: About 2 hours and 45 minutes
Calories: Approximately 200-250 per mini cheesecake (varies based on the ingredients and toppings used)
Protein: 4-6g per serving
Sodium: Varies based on the ingredients used
Mini Peanut Butter Cheesecakes are a delightful and elegant way to enjoy the classic combination of peanut butter and cheesecake. These mini treats are perfect for satisfying your sweet tooth without overindulging, and their individual size makes them ideal for serving at events or as a special dessert. Enjoy the creamy, rich flavors of these adorable mini cheesecakes!