Mini Peanut Butter Cup Cheesecakes Recipe

Mini Peanut Butter Cup Cheesecakes are the perfect treat for anyone who loves the combination of creamy cheesecake and rich, nutty peanut butter. These bite-sized delights are easy to make and even easier to devour. With a smooth peanut butter cheesecake filling, a chocolatey crust, and peanut butter cup surprises inside, they’re a crowd-pleasing dessert for any occasion.

Instructions:

1. Prepare the Crust:

• Preheat your oven to 325°F (165°C) and line a 12-cup muffin tin with cupcake liners.
• In a small bowl, combine the chocolate graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated with butter and have the texture of wet sand.
• Press about 1-2 tablespoons of the crumb mixture into the bottom of each cupcake liner, creating an even layer. Use the back of a spoon to press it down firmly.
• Bake the crust for 5 minutes, then set aside to cool while you prepare the cheesecake filling.

2. Make the Peanut Butter Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese and peanut butter together until smooth and creamy, using an electric hand mixer or stand mixer on medium speed.
• Add the granulated sugar and continue mixing until combined.
• Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
• Mix in the vanilla extract until just combined.

3. Assemble the Cheesecakes:

• Place a mini peanut butter cup in the center of each crust.
• Spoon the cheesecake mixture on top of each peanut butter cup, filling the cupcake liners almost to the top. Use a spoon or spatula to smooth the tops.

4. Bake the Cheesecakes:

• Bake the mini cheesecakes in the preheated oven for 18-22 minutes, or until the centers are set and slightly firm to the touch. They may jiggle a little in the center but will firm up as they cool.
• Remove from the oven and let the cheesecakes cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
• Once cooled, refrigerate the cheesecakes for at least 2 hours to set.

5. Add the Toppings:

• Once the cheesecakes are chilled, drizzle the tops with melted peanut butter and melted chocolate. You can use a piping bag or a spoon to create the drizzle.
• Optional: Add a dollop of whipped cream on top of each mini cheesecake for extra indulgence.

Tips for Success:

1. Use Room Temperature Ingredients:
   • Make sure the cream cheese and eggs are at room temperature for a smoother and more even cheesecake batter. This helps prevent lumps in the filling and ensures a creamier texture.
2. Don’t Overmix the Batter:
   • Mix the cheesecake filling just until the ingredients are combined. Overmixing can incorporate too much air into the batter, which may cause the cheesecakes to crack as they bake.
3. Cool Completely:
   • Allow the cheesecakes to cool completely before refrigerating to avoid condensation and to help them set properly.
4. Make-Ahead Friendly:
   • These mini cheesecakes can be made ahead of time and stored in the fridge for up to 3 days. They also freeze well! Simply wrap each cheesecake in plastic wrap and store in an airtight container for up to 2 months. Thaw in the fridge overnight before serving.

Variations:

• Chocolate Peanut Butter Cheesecakes: For an extra chocolatey version, add 2 tablespoons of cocoa powder to the cheesecake filling, and use chocolate peanut butter cups instead of regular ones.
• Oreo Peanut Butter Cheesecakes: Replace the chocolate graham cracker crust with Oreo cookie crumbs for a twist.
• Nutella Swirl: After filling the cheesecakes, swirl some Nutella into the tops of the cheesecakes before baking for a rich, hazelnut twist.
• Mini S’mores Peanut Butter Cheesecakes: Add a layer of marshmallow fluff on top of the baked cheesecakes, then torch them with a kitchen blowtorch to get that toasted marshmallow flavor.

Nutritional Information (per cheesecake):

• Calories: 320
• Fat: 24g
• Carbohydrates: 22g
• Protein: 6g
• Sugar: 17g

Frequently Asked Questions:

1. Can I use natural peanut butter in the recipe?

• It’s best to use regular creamy peanut butter, as natural peanut butter can separate and may affect the texture of the cheesecake filling.

2. How long will these mini cheesecakes last?

• When stored in an airtight container in the refrigerator, mini cheesecakes will stay fresh for up to 3 days. For longer storage, freeze them for up to 2 months.

3. Can I make this recipe gluten-free?

• Yes! Use gluten-free graham crackers or cookies for the crust to make this recipe gluten-free. The cheesecake filling itself is naturally gluten-free.

4. Do I need to use a water bath?

• No, since these are mini cheesecakes, a water bath isn’t necessary. They bake quickly and are less likely to crack compared to a full-sized cheesecake.

Conclusion:

These Mini Peanut Butter Cup Cheesecakes are the ultimate treat for peanut butter and cheesecake lovers alike. With a decadent peanut butter filling, a surprise peanut butter cup in the center, and a rich chocolate crust, they deliver a satisfying and indulgent bite in every mini serving. Perfect for parties, holidays, or whenever you’re craving something sweet, these cheesecakes are sure to impress!

Yield: 12

Mini Peanut Butter Cup Cheesecakes Recipe

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Mini Peanut Butter Cup Cheesecakes are the perfect treat for anyone who loves the combination of creamy cheesecake and rich, nutty peanut butter. These bite-sized delights are easy to make and even easier to devour. With a smooth peanut butter cheesecake filling, a chocolatey crust, and peanut butter cup surprises inside, they're a crowd-pleasing dessert for any occasion.

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Prep Time 20 minutes

Cook Time 20 minutes

Chill Time 2 hours

Total Time 2 hours 40 minutes

Ingredients

• For the Crust:
• 1 cup chocolate cookie crumbs (such as Oreo)
• 2 tablespoons sugar
• 4 tablespoons butter, melted
• For the Filling:
• 12 mini peanut butter cups
• 8 oz cream cheese, softened
• 1/2 cup creamy peanut butter
• 1/2 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup sour cream
• For the Topping:
• 1/2 cup heavy cream
• 1/2 cup semisweet chocolate chips
• Chopped peanut butter cups (optional, for garnish)

Instructions

1. Prepare the Crust:
   Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
   In a medium bowl, mix the chocolate cookie crumbs, sugar, and melted butter until well combined.
   Press about 1 tablespoon of the crumb mixture into the bottom of each muffin cup to form the crust. Use the back of a spoon or your fingers to press down firmly.
   Bake the crusts for 5 minutes. Remove from the oven and let cool slightly while you prepare the filling.
   
2. Make the Filling:
   In a large bowl, beat the softened cream cheese and peanut butter together until smooth and creamy, about 2 minutes.
   Add the sugar and beat until well combined.
   Mix in the egg, vanilla extract, and sour cream, and beat until the filling is smooth.
   Place one mini peanut butter cup on top of each baked crust. Then, spoon the peanut butter cheesecake filling over each peanut butter cup, filling each muffin cup nearly to the top.
   
3. Bake the Cheesecakes:
   Bake the mini cheesecakes in the preheated oven for 15-20 minutes, or until the centers are set and slightly puffed.
   Remove from the oven and let the cheesecakes cool in the pan for 10-15 minutes, then transfer them to a wire rack to cool completely.
   Refrigerate the cheesecakes for at least 2 hours before adding the topping.
   
4. Make the Topping:
   In a small saucepan over medium heat, warm the heavy cream until it just starts to simmer (do not let it boil).
   Remove the cream from heat and pour it over the semisweet chocolate chips in a bowl. Let it sit for 2 minutes to melt, then stir until smooth and glossy.
   Spoon or drizzle the chocolate ganache over the chilled mini cheesecakes.
   
5. Garnish and Serve:
   Top the cheesecakes with chopped peanut butter cups for extra flavor and crunch (optional).
   Serve chilled and enjoy these rich, peanut buttery delights!

Notes

Make Ahead: You can prepare these mini cheesecakes the day before and refrigerate overnight for the best flavor and texture.

Variations: You can swap out the chocolate cookie crust for a graham cracker or vanilla wafer crust if preferred.

Storage: Store these mini cheesecakes in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.