It’s been a while since I baked anything remotely related to cheesecake. That is certainly not due to any lack of cheesecake love on my part. It still ranks right on up there on my list of favorites.
I happened upon this recipe and very quickly moved it near the top of my to-bake list. Cheesecake, peanut butter cups, and simplicity in one dessert? How could I not make these?
I will give you a bit of advice about making these. When I first mixed up the crust, I felt confident that I had way too much crust for 12 of these. Actually, once you start pressing the crust into the cupcake liners, you’ll find that you will use more than you might think. The end result is a nice, thick graham cracker crust that holds its own with all that cheesecake goodness on top of it.
As cheesecakes go, this filling is surprisingly good. The peanut butter cups are a nice little twist, but they certainly aren’t necessary. I think these would work well without them. Or, it would be fun to experiment with different things besides peanut butter cups. Chocolate chips, toasted nuts, caramel bits, etc. My brain and appetite are already churning thinking of all the possiblities!
Find more cheesecake recipes in the Recipe Index.
For the crust:
1 & 1/2 cups graham cracker crumbs
4 tablespoons granulated sugar
1/4 cup unsalted butter, melted
12 bite-size peanut butter cups*
For the filling:
16 ounces cream cheese, at room temperature
1 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon vanilla extract
2 large eggs
To make the crust:
- Preheat oven to 350°F. Place a cupcake liner in 12 cups of a standard muffin pan(s).
- In a medium bowl, combine the graham cracker crumbs, sugar, and butter. Stir until crumbs are moistened. Press the crust into the bottom of each muffin cup. Place 1 peanut butter cup in the center of each crust.
To make the filling:
- Using an electric mixer on medium speed, beat the cream cheese until fluffy. Add the sugar and mix until combined. Mix in the flour. Mix in the vanilla, beating well. Add the eggs, one at a time, beating well after each addition.
- Spoon the mixture over the peanut butter cups and crusts, filling to the top of each cup.
- Bake 20 minutes or until set. Cool completely before serving. Keep any leftover cheesecakes refrigerated.
*I used Trader Joe’s mini peanut butter cups and placed 3 in each cup.
Recipe slightly adapted from Food Network.
11 Comments on “Peanut Butter Cheesecake Minis”
These look absolutely amazing!!!! Yum.
they look absolutely delicious.i think i might eat them off the screen.your photography is excellent.
Keep the Peanut Butter and Chocolate coming…I pinned this and within five minutes seven people had repined it…YAY!!!
How delicious!! I don’t know how its possible that a peanut butter feen as myself has never had peanut butter cheese cake~ is it bad, that I haven’t had breakfast yet but I’m ready to skip to desert
These look delicious!! Can’t wait to try them!
These look absolutely heavenly
Yes, yes, and YES! (Please) 🙂
Looks so delicious with added bonus of being mini 🙂
Made these yesterday! They were good! The tops of mine did not turn out as perfect as yours, but I also used just one Reese mini cups, not the tiny TJ’s. Nothing a little sprinkle of nuts and graham cracker crumbs couldn’t fix! I had an issue with my crust falling a part a bit-next time I’ll pack the crust better before baking. Thank you for sharing.
I haven’t made cheesecake in over two years. This is looking like the most delicious way to start again!
I just made these and they are wonderful! Although the tops of mine cracked a bit they are still beautiful. Thank you for the recipe!