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Mini Peanut Butter Cup Cheesecakes Recipe

Mini Peanut Butter Cup Cheesecakes Recipe
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Delight in these Mini Peanut Butter Cup Cheesecakes—rich, creamy, and perfectly portioned single-serving desserts that combine the irresistible flavors of peanut butter and chocolate. Easy to make with simple ingredients, these cheesecakes are perfect for any occasion, offering a smooth, nutty filling set atop crunchy peanut butter cup crusts and finished with a chocolatey topping.

Ingredients

Scale

Cheesecake Filling

  • 8 oz cream cheese, softened
  • 1/2 cup creamy peanut butter, softened
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • Pinch of salt

Crust and Toppings

  • Mini peanut butter cups (enough to line and top about 12 mini cheesecakes)
  • 2 tablespoons butter, melted (optional, for crust)

Instructions

  1. Prepare Your Mini Peanut Butter Cups: Unwrap your mini peanut butter cups and crush a portion to form a crumbly base. If desired, mix the crushed cups with melted butter for extra richness. Press the mixture firmly into the bottom of a lined mini muffin tin or small cupcake liners to create the crust.
  2. Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth and fluffy. Add the peanut butter, sugar, vanilla extract, and a pinch of salt, mixing until fully combined. Finally, incorporate the egg, beating gently to ensure a creamy, smooth texture without lumps.
  3. Fill the Mini Cups: Spoon or pipe the cheesecake filling evenly over the peanut butter cup crusts in the muffin tin. Fill each cup just below the rim to allow room for slight rising during baking.
  4. Bake and Cool: Bake the mini cheesecakes at 325°F (163°C) for 15-18 minutes until the edges are set but centers still jiggle slightly. Remove from the oven and let cool completely to room temperature, then refrigerate for at least 2 hours to set properly.
  5. Add Final Toppings: Once chilled, top each mini cheesecake with a whole or halved mini peanut butter cup for decoration and an extra hit of peanut buttery-chocolate flavor.

Notes

  • Make sure cream cheese and peanut butter are at room temperature for a smooth batter.
  • Do not overbake; centers should remain slightly jiggly to avoid dryness.
  • Consider using a water bath during baking to prevent cracking and ensure even cooking.
  • Chill cheesecakes properly in the refrigerator for at least two hours before serving.
  • Add toppings just before serving to keep them fresh and visually appealing.

Nutrition

Keywords: mini peanut butter cheesecake, peanut butter cup dessert, single serving cheesecake, gluten free mini cheesecakes, easy peanut butter desserts

Find it online: https://marycorner.com/mini-peanut-butter-cup-cheesecakes-recipe/