Mini Peanut Butter Cheesecakes are simple, delicious and perfectly bite-size. These are so great for parties and get togethers!!
These tasty mini peanut butter cheesecakes make great take and go treats. They are creamy and delicious!! For more sweet mini treats Mini Cinnamon Rolls, Mini Chocolate Chip Cookies, Mini Lemon Drop Cakes.
Hi, it’s me – Lily! I have some more quick and easy treats for you.
We love to have yummy treats when friends are visiting, and it’s even better when they are easy to make and I can help!
We made a delish treat the other day. They’re Mini Peanut Butter Cheesecakes. They are so tiny but so delicious. They’re basically white chocolate Reese’s with perfect cheesecake surrounding it. It is so good. We added white chocolate curls on top for detail and those were good too.
Fill up those cups!
Making Mini Cheesecakes
CRUST. Combine cracker crumbs, sugar and butter in a small bowl. Press into the bottoms of 6 muffin liners in a cupcake pan.
FILLING. In a small bowl, beat cream cheese, sugar and flour until smooth. Add egg and vanilla and mix just until combined. Place a peanut butter cup in the center of each muffin cup and fill with cream cheese mixture.
BAKE. Bake at 350 for 15-18 minutes or until center is set. Let cool and refrigerate for at least 1 -2 hours before serving. ENJOY!
Tips + Variations
- Other crust options
- Crushed Pretzels
- Ritz crackers
- Crushed cookies (Oreos, Chips ahoy, wafers )
- Top it with a layer of melted chocolate to really get that taste of a peanut butter cup (white or milk)
If you are making these for a crowd you will want to multiply the ingredients accordingly. This recipe makes 6 servings (6 individual mini cheesecakes). Also, a tip for helping the process go faster is to take them out of the pan to let them cool and refrigerate after they have baked. Then you can keep using the pan without having to wait 1-2 hours to keep baking. Just be careful handling them while still warm.
If you are going to be making these in a mini muffin pan then bake them for 10-15 minutes. I would start checking them at 10 minutes and keep a close eye on them. Take them out once the center is set. Be sure to use mini muffin liners.
Cover and STORE in refrigerator for 5-7 days.
These Cheesecake bites are great for FREEIZING! After they have cooled completely, place them on a pan in a single layer. Freeze them for 1-2 hours or until frozen. Once frozen, wrap them up individually in plastic wrap and then in aluminum foil. Place them in a freezer bag and freeze for up to 3 months. When ready to serve, unwrap them and let them thaw in the fridge.
These can be made in advance. If you are not wanting to freeze them, then only make them 2-3 days in advance and store them tightly covered in the refrigerator.
Be sure to check out these other cheesecake recipes:
Mini Peanut Butter Cheesecakes Recipe
- Combine cracker crumbs, sugar and butter in a small bowl. Press into the bottoms of 6 muffin liners in a cupcake pan.
- In a small bowl, beat cream cheese, sugar and flour until smooth. Add egg and vanilla and mix just until combined. Place a peanut butter cup in the center of each muffin cup and fill with cream cheese mixture.
- Bake at 350 for 15-18 minutes or until center is set. Let cool and refrigerate for at least 1 -2 hours before serving. ENJOY!
Recipe from Taste of Home.