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Mini Peanut Butter Cheesecakes
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Indulge in these Mini Peanut Butter Cheesecakes, a perfect mix of creamy cheesecake and rich peanut butter goodness! Each bite delivers a melt-in-your-mouth experience with a crunchy cookie crust. Ideal for parties or a sweet treat anytime, these cheesecakes are easy to make and impossible to resist.
This recipe is super simple to follow, with step-by-step photos and clear directions. We’ve added pro tips and tricks to make your cheesecakes flawless. Check out our FAQs to answer all your recipe questions!
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Whip up these Mini Peanut Butter Cheesecakes in just 30 minutes for a party-perfect treat everyone will love! The creamy peanut butter filling paired with a crunchy cookie crust creates an irresistible dessert. Perfect for potlucks, dinner parties, or just a sweet indulgence, these cheesecakes will quickly become a favorite. With easy-to-follow steps and mouthwatering results, you'll want to make them again and again!
Ingredients
What you'll need to make this Mini Peanut Butter Cheesecakes recipe:
- 12 standard-sized Reese’s peanut butter cups, unwrapped
- 16 ounces cream cheese, softened to room temperature
- ¾ cup creamy peanut butter (Skippy brand)
- 1½ cups powdered sugar, sifted
- 1½ teaspoons vanilla extract
- ⅓ cup heavy cream, cold
- 12 mini Reese’s cups, unwrapped
- Chocolate syrup, garnish
Substitutions and Additions
Personalize your mini cheesecake recipe by swapping out ingredients and adding delicious extras! These simple changes can make your cheesecakes uniquely yours. Here are some top substitutions and additions:
Add Chocolate Chips: Mix in mini chocolate chips for a delightful chocolate-peanut butter combo in every bite. These easy substitutions and additions can easily be swapped out while still maintaining the deliciousness of this
Substitute Peanut Butter: Use almond butter or Nutella for a different.
Substitute Cookie Crust: Swap the cookie crust with graham crackers or Oreo crumbs for a different texture.
How to Make Mini Peanut Butter Cheesecakes
Follow along with our pictures, step-by-step instructions, and the helpful tips and tricks listed below. Let’s get started on making these delicious cheesecakes! You’ll love how easy and fun this recipe is!
FIRST STEP: Line a standard muffin pan with 12 paper liners.
Pro Tip
Parchment paper liners or foil-lined wrappers are the easiest to peel from the cheesecake filling.
SECOND STEP: Place one standard-sized Reese’s cup into the bottom of each muffin cup.
THIRD STEP: In a large mixing bowl, beat together, with a handheld mixer on medium-high speed, the softened cream cheese and creamy peanut butter until light and fluffy.
FOURTH STEP: Add the sifted powdered sugar and beat again until smooth and creamy.
FIFTH STEP: Add the vanilla extract and cold heavy cream to the cream cheese mixture. Beat on high speed for 2 minutes or until light and fluffy.
SIXTH STEP: Transfer the peanut butter cheesecake filling to a large piping bag or a zip-top bag with the corner snipped off, and pipe the cheesecake filling into each of the 12 muffin cups. Be sure to fill the cups all the way to the top.
SEVENTH STEP: Place a mini Reese’s cup into the center of each peanut butter cheesecake and gently press it into the filling, leaving the top exposed.
EIGHTH STEP: Refrigerate the cheesecakes for a minimum of 8 hours or up to overnight. The cheesecake needs to chill and firm completely.
Pro Tip
To speed up the setting process, you can freeze for 2 to 3 hours instead.
NINTH STEP: Before serving, drizzle each of the cheesecakes with a garnish of chocolate sauce over the top of each cheesecake.
Pro Tip
Freezing these peanut butter cheesecake bites for about 20 to 25 minutes before serving makes it easier to remove the paper.
How To Serve Mini Peanut Butter Cheesecakes
These easy to prepare cheesecakes are perfect for any occasion, whether you're hosting a party or just enjoying a treat. Here’s how to serve them for different events:
- Birthday Parties: Kids and adults alike will love these bite-sized cheesecakes. Pair them with chocolate chip cookies and fruit punch for a fun dessert spread.
- Holiday Gatherings: Serve these cheesecakes during the holidays for a sweet and festive treat. They pair wonderfully with hot cocoa and gingerbread cookies.
- Summer Picnics: Pack these cheesecakes for a summer picnic. Their creamy texture and rich flavor go perfectly with fresh lemonade and fruit salad.
Why You'll Love This Mini Peanut Butter Cheesecakes Recipe
Mini Peanut Butter Cheesecakes are a crowd-pleaser for so many delicious reasons:
- Creamy, Dreamy Texture: The combination of smooth peanut butter and cream cheese creates a rich, velvety filling that melts in your mouth. The graham cracker crust adds a satisfying crunch that perfectly complements the creamy center.
- Sweet and Salty Perfection: Each bite brings a delightful balance of sweet and salty flavors that peanut butter lovers can't resist. The touch of vanilla and sugar in the filling enhances the peanut butter's nutty goodness, making these mini cheesecakes impossible to put down.
- Irresistible, Bite-Sized Treats: Their mini size makes them perfect for portion control—or indulging in more than one! These cheesecakes are ideal for sharing at gatherings, but be warned: they disappear quickly.
Our tasty-bite sized cheesecakes are a guaranteed hit that everyone will crave again and again!
Recipe FAQ
Can I make Mini Peanut Butter Cheesecakes without a spring form pan?
Yes, you can use a muffin tin with paper liners for easy removal and perfectly portioned cheesecakes.
How do I prevent cracks in my Cheesecakes?
Ensure all ingredients are at room temperature and avoid over mixing the batter to prevent cracks.
Can I make these Mini Peanut Butter Cheesecakes ahead of time?
Yes, you can prepare them a day ahead. Store them in the fridge until you’re ready to serve.
What’s the best way to garnish Mini Peanut Butter Cheesecakes?
Top them with whipped cream, a drizzle of melted chocolate, or crushed peanuts for an extra touch of flavor.
Serving FAQ
Can I serve Mini Peanut Butter Cheesecakes warm or cold?
Serve them chilled for the best texture and flavor. The cool, creamy filling contrasts perfectly with the crunchy crust.
How should I plate Mini Peanut Butter Cheesecakes for a party?
Arrange them on a decorative platter, and garnish each with whipped cream or a chocolate drizzle for a festive presentation.
Can I serve these Mini Cheesecakes as a single dessert option?
Absolutely! These mini cheesecakes are rich and satisfying, making them perfect as a stand-alone dessert for any occasion.
What’s the best way to transport Mini Peanut Butter Cheesecakes to a party?
Use a sturdy container with a lid, and keep them refrigerated until you’re ready to serve to ensure freshness.
Storage FAQ
Follow these tips and tricks below for optimal storage of your Mini Peanut Butter Cheesecakes. From making ahead to reheating, we've got everything covered.
Can I make Mini Peanut Butter Cheesecakes ahead of time?
Yes, prepare the cheesecakes ahead of time and refrigerate them for up to two days before serving.
What’s the best way to store leftover Mini Peanut Butter Cheesecakes?
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days.
Is it possible to freeze Mini Peanut Butter Cheesecakes?
Yes, you can freeze them. Wrap each cheesecake in plastic wrap, then store them in an airtight container for up to one month.
How should I thaw and serve frozen Mini Peanut Butter Cheesecakes?
Thaw the cheesecakes in the fridge overnight. Serve them chilled straight from the fridge for the best texture.
Can I reheat Mini Peanut Butter Cheesecakes?
No need to reheat! These cheesecakes are best enjoyed chilled or at room temperature.
Mini Peanut Butter Cheesecakes
Ingredients
- 12 standard-sized Reese’s peanut butter cups (unwrapped)
- 16 ounces cream cheese (softened to room temperature)
- ¾ cup creamy peanut butter (Skippy brand)
- 1½ cups powdered sugar (sifted)
- 1½ teaspoons vanilla extract
- ⅓ cup heavy cream (cold)
- 12 mini Reese’s cups (unwrapped)
- Chocolate syrup (garnish)
DIRECTIONS
- Line a standard muffin pan with 12 paper liners.
- Place one standard-sized Reese’s cup into the bottom of each muffin cup.
- In a large mixing bowl, beat together, with a handheld mixer on medium-high speed, the softened cream cheese and creamy peanut butter until light and fluffy.
- Add the sifted powdered sugar and beat again until smooth and creamy.
- Add the vanilla extract and cold heavy cream to the cream cheese mixture. Beat on high speed for 2 minutes or until light and fluffy.
- Transfer the peanut butter cheesecake filling to a large piping bag or a zip-top bag with the corner snipped off, and pipe the cheesecake filling into each of the 12 muffin cups. Be sure to fill the cups all the way to the top.
- Place a mini Reese’s cup into the center of each mini peanut butter cheesecake and gently press it into the filling, leaving the top exposed.
- Refrigerate the mini peanut butter cup cheesecakes for a minimum of 8 hours or up to overnight. The cheesecake needs to chill and firm completely.
- Before serving, drizzle each of the mini peanut butter cheesecakes with a garnish of chocolate sauce over the top of each cheesecake.
Notes
- Parchment paper liners or foil-lined wrappers are the easiest to peel from the cheesecake filling.
- To speed up the setting process, you can freeze for 2 to 3 hours instead.
- Freezing these peanut butter cheesecake bites for about 20 to 25 minutes before serving makes it easier to remove the paper.
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