Nothing quite beats the rich, creamy delight of a peanut butter cheesecake, especially when it’s miniature and perfect for sharing or sneaking a bite whenever the craving hits. This Mini Peanut Butter Cheesecakes Recipe is like a little slice of heaven with a chocolate cookie crust, velvety peanut butter filling, and optional luscious chocolate drizzle on top. It’s a dessert that feels indulgent but comes together simply, making it perfect for impressing guests or treating yourself to a sweet moment at home. Trust me, once you make these, they’ll become a go-to favorite to whip up again and again.
Ingredients You’ll Need
Every ingredient in this Mini Peanut Butter Cheesecakes Recipe plays a crucial role in achieving the perfect balance of texture, flavor, and richness. These staples keep things simple but allow the peanut butter and cream cheese to shine beautifully in every bite.
- Chocolate sandwich cookies, crushed: The foundation for your crust that delivers a chocolaty crunch with every bite.
- Melted butter: Binds the cookie crumbs perfectly to create a firm crust base.
- Cream cheese, softened: Provides the creamy, tangy backbone of the chewy filling.
- Creamy peanut butter: The star ingredient that gives these cheesecakes their irresistible peanut flavor.
- Granulated sugar: Sweetens the filling to balance the richness and peanut butter’s natural saltiness.
- Large egg: Adds structure, ensuring the cheesecake sets just right.
- Vanilla extract: Enhances all the flavors with warm, sweet notes.
- Sour cream: Adds a subtle tang and extra creaminess for smooth texture.
- Heavy cream: Enriches the filling, making it indulgently silky.
- Semi-sweet chocolate chips (optional): For drizzling a glossy, decadent chocolate finish.
- Peanut butter (optional): Melted and paired with chocolate for a luscious topping.
How to Make Mini Peanut Butter Cheesecakes Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325 degrees Fahrenheit and lining a 12-cup muffin pan with paper liners. Mix the crushed chocolate sandwich cookies with the melted butter until well combined. Press about a tablespoon of this mixture firmly into the bottom of each muffin liner to create the perfect chocolatey crust. This step sets a flavorful foundation that contrasts beautifully with the creamy peanut butter filling.
Step 2: Make the Cheesecake Filling
In a medium bowl, whisk together the softened cream cheese and creamy peanut butter until completely smooth. This ensures there won’t be any lumps, giving the cheesecake its signature silky texture. Next, add granulated sugar and mix until it’s fully integrated. Beat in the large egg, vanilla extract, sour cream, and heavy cream until the batter reaches a luscious, creamy consistency that will bake into pure decadence.
Step 3: Assemble and Bake
Carefully spoon the peanut butter cheesecake filling on top of each cookie crust, filling each muffin cup evenly. Place the pan in the oven and bake for about 18 to 20 minutes. You’ll want to watch for the centers to just set but still have a slight jiggle — that’s the hallmark of a perfectly creamy cheesecake.
Step 4: Chill and Add the Finishing Touch
Let the cheesecakes cool to room temperature before refrigerating them for at least two hours. This chilling step is essential for the flavors to meld together and the texture to firm up properly. For an extra touch of decadence, melt the semi-sweet chocolate chips together with the additional peanut butter and drizzle this heavenly topping over the chilled cheesecakes just before serving.
How to Serve Mini Peanut Butter Cheesecakes Recipe
Garnishes
These mini cheesecakes are versatile when it comes to garnishes. Sprinkle some crushed peanuts or chopped chocolate on top to add a crunchy texture. A light dusting of cocoa powder or a few chocolate shavings also make for elegant yet simple finishing touches.
Side Dishes
Pair your mini cheesecakes with fresh berries like strawberries or raspberries for a refreshing contrast. A dollop of whipped cream on the side enhances the creamy texture and adds a classic dessert element that’s always a crowd-pleaser.
Creative Ways to Present
Serve these mini beauties on a charming dessert platter or arrange them in decorative cupcake liners to add a pop of color. You can also thread a small skewer through each one to create cheesecake pops — perfect for parties or when you want an easy-to-eat treat!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Mini Peanut Butter Cheesecakes Recipe covered and refrigerated. They stay fresh and delicious for up to 3 days, making it easy to enjoy a quick sweet bite any time you want.
Freezing
If you want to extend their shelf life, these cheesecakes freeze beautifully. Place them in an airtight container or wrap individually in plastic wrap and freeze for up to one month. Just thaw them overnight in the fridge before serving.
Reheating
Since cheesecakes are best enjoyed chilled, it’s better to serve them cold. However, if you prefer a slightly softened cheesecake, allow them to sit at room temperature for about 15 minutes. Avoid microwaving, which can ruin the texture.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Using crunchy peanut butter will add delightful texture, but keep in mind the smoother consistency of creamy peanut butter helps the filling blend seamlessly and bake into a silky cheesecake.
Is it necessary to use paper liners in the muffin tin?
Paper liners make removing the cheesecakes much easier and also keep the muffin pan clean. You can bake without liners but expect a bit more careful maneuvering when taking the cheesecakes out.
Can I substitute the chocolate cookie crust for another type?
Definitely! Graham crackers or even crushed pretzels can make delicious crusts and give a unique flavor twist to these mini peanut butter cheesecakes.
What if I don’t have sour cream?
You can substitute sour cream with Greek yogurt or even a bit of heavy cream, but sour cream adds a subtle tang that balances out the sweetness perfectly.
How do I know when the cheesecakes are done baking?
The cheesecakes are ready when the edges look set and the centers have a slight jiggle to them. This gentle wobble signifies a creamy center, not a raw one, for a melt-in-your-mouth texture.
Final Thoughts
If you love peanut butter and creamy desserts, you absolutely have to try this Mini Peanut Butter Cheesecakes Recipe. Each bite is a perfect harmony of rich peanut butter and smooth cheesecake, with the added magic of a chocolate cookie crust. Whether you’re surprising guests or indulging solo, these mini treats bring sweetness and joy in every bite. I’m confident this recipe will become one of your favorites to make over and over again!
Print
Mini Peanut Butter Cheesecakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Mini Peanut Butter Cheesecakes combine a rich chocolate cookie crust with a creamy peanut butter and cream cheese filling. These bite-sized desserts are perfect for any occasion and can be topped with a decadent peanut butter and chocolate drizzle for an extra indulgent treat.
Ingredients
Crust
- 12 chocolate sandwich cookies, crushed
- 2 tablespoons melted butter
Filling
- 8 ounces cream cheese, softened
- 1/2 cup creamy peanut butter
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/4 cup heavy cream
Topping (optional)
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons peanut butter
Instructions
- Preheat and prepare pan: Preheat the oven to 325°F and line a 12-cup muffin pan with paper liners to prevent sticking and facilitate easy removal of cheesecakes.
- Make crust: In a small bowl, mix the crushed chocolate sandwich cookies with melted butter until the mixture is evenly combined. Press about 1 tablespoon of this mixture firmly into the bottom of each muffin liner to form the crust for the mini cheesecakes.
- Prepare filling: In a medium bowl, beat the softened cream cheese and creamy peanut butter until smooth and well combined. Gradually add granulated sugar and mix thoroughly. Beat in the egg, vanilla extract, sour cream, and heavy cream until the filling becomes smooth, creamy, and homogeneous.
- Assemble cheesecakes: Spoon the prepared peanut butter cream cheese filling evenly over the cookie crusts in the muffin pan, filling each about three-quarters full.
- Bake: Place the muffin pan into the preheated oven and bake for 18 to 20 minutes, or until the centers are just set but still slightly jiggly when gently shaken.
- Cool and chill: Remove the cheesecakes from the oven and allow them to cool at room temperature. Once cooled, refrigerate the cheesecakes for at least 2 hours to set completely.
- Add topping (optional): If desired, melt the semi-sweet chocolate chips and additional peanut butter together until smooth. Drizzle this mixture over the chilled mini cheesecakes before serving for an extra layer of flavor and decoration.
Notes
- You can substitute the chocolate cookie crust with a graham cracker crust for a different flavor profile.
- For added texture and crunch, sprinkle chopped peanuts on top of the cheesecakes just before serving.
