Mini Peanut Butter Cheesecakes

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.

Mini Peanut Butter Cheesecakes on a blue and white cloth

Bite-Size Treats

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.

crust Ingredients in a white bowl

crust ingredients mixed in a white bowl

Mix well.

Crust ingredients in a muffin tin

 

Cheese cake batter in a white bowl

mini reeses topping each crust layer

batter poured in muffin tins

Fill up those cups!

Mini Peanut Butter Cheesecakes on a blue and white cloth

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!

Mini Peanut Butter Cheesecakes on blue and white cloth

Tips + Variations

Additions/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.

 

Mini Peanut Butter Cheesecakes close up on a cloth

Storing Info

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.

Mini Peanut Butter Cheesecakeson a blue and white cloth

Be sure to check out these other cheesecake recipes:

Mini Peanut Butter Cheesecakes Recipe

5 from 1 vote
Mini Peanut Butter Cheesecakes are simple, delicious and perfectly bite-size. These are so great for parties and get togethers!!
Course Dessert
Cuisine American
Prep Time 8 minutes
Cook Time 15 minutes
Total Time 23 minutes
Servings 6
Calories 170 kcal
Author Lil' Luna

Ingredients

Crust

  • 1/3 cup graham cracker crumbs
  • 1 tbsp sugar
  • 5 tsp butter melted

Filling

  • 4 oz cream cheese softened
  • 1/4 cup sugar
  • 2 tsp flour
  • 2 tbsp egg beaten
  • 1/4 tsp vanilla extract
  • 6 mini white chocolate peanut butter cups

Instructions
 

  • 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!

Like this Recipe?

Pin it now!

Pin It NowPin It Now

Recipe from Taste of Home

Lily

Shop Online

Lil' Luna Products

See All Products

Want more inspiration?

More Recipes You'll Love

Graveyard Dirt Cake

3 hours 10 minutes

5 from 5 votes

Chocolate Spider Trifle

10 minutes

4.91 from 11 votes

Chocolate Oreo Spider Cake

40 minutes

5 from 6 votes

Halloween Cookie Cake

19 minutes

5 from 5 votes

Halloween Sugar Cookie Cake

24 minutes

5 from 6 votes

Lemon Blossoms

20 minutes

5 from 8 votes

About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments: