Mini Peanut Butter Cheesecakes

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Mini Peanut Butter Cheesecakes are a delightful twist on traditional cheesecake, combining the rich creaminess of cheesecake with the nutty flavor of peanut butter. These individual-sized treats are perfect for parties, gatherings, or simply indulging in a sweet snack. Here’s how to make them:


For the Crust:

  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 16 oz (two 8 oz packages) cream cheese, softened
  • 2/3 cup creamy peanut butter
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Peanut Butter Drizzle (Optional):

  • 1/4 cup creamy peanut butter
  • 2-3 tablespoons powdered sugar
  • 2-3 tablespoons milk


  1. Preheat the Oven: Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners or grease each cavity with cooking spray.
  2. Make the Crust: In a small bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press about a tablespoon of the crust mixture into the bottom of each muffin cavity, using the back of a spoon or your fingers to pack it down.
  3. Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese, peanut butter, and granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
  4. Fill the Muffin Cavities: Spoon the cheesecake filling evenly into each muffin cavity, filling each almost to the top.
  5. Bake the Mini Cheesecakes: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the edges are set and the centers are slightly jiggly.
  6. Cool and Chill: Remove the mini cheesecakes from the oven and let them cool in the muffin tin for about 10 minutes. Then, transfer them to a wire rack to cool completely. Once cooled, refrigerate the cheesecakes for at least 2 hours, or until fully chilled and set.
  7. Make the Peanut Butter Drizzle (Optional): In a small microwave-safe bowl, heat the creamy peanut butter in the microwave for about 20-30 seconds, or until softened. Stir in the powdered sugar and milk until smooth and drizzle-able. Add more milk or powdered sugar as needed to achieve your desired consistency.
  8. Drizzle and Serve: Once the mini cheesecakes are chilled, drizzle the peanut butter mixture over the top of each cheesecake. You can use a spoon or a piping bag to create decorative patterns if desired.
  9. Chill Again (Optional): Return the cheesecakes to the refrigerator for a few minutes to allow the peanut butter drizzle to set.
  10. Serve and Enjoy: Serve the mini peanut butter cheesecakes chilled and enjoy the creamy, nutty goodness!


  • For a crunchy crust variation, you can use crushed chocolate sandwich cookies (like Oreos) mixed with melted butter instead of graham cracker crumbs.
  • Be sure to use creamy peanut butter for a smooth texture in the cheesecake filling.
  • To easily remove the cheesecakes from the muffin tin, gently run a knife around the edges of each cheesecake before lifting them out.
  • Customize your mini cheesecakes by topping them with chopped peanuts, chocolate shavings, or a sprinkle of sea salt before serving.

Conclusion: Mini Peanut Butter Cheesecakes are a deliciously indulgent treat that’s perfect for any occasion. With their creamy cheesecake filling and irresistible peanut butter flavor, they’re sure to be a hit with friends and family alike. Enjoy these bite-sized delights as a dessert or snack whenever you’re craving something sweet and satisfying!