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Mini Peanut Butter Cheesecakes Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Total Time: 38 minutes
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Mini Peanut Butter Cheesecakes are a delightful combination of creamy peanut butter and rich cream cheese atop a chocolate cookie crust. Perfect for individual servings, this easy no-bake treat features a smooth, luscious filling with optional mini chocolate chips, topped with whipped cream and chopped peanuts for added texture and flavor. Ideal for dessert lovers craving a quick and satisfying peanut butter indulgence.

Ingredients

Scale

Crust

  • 12 chocolate sandwich cookies, finely crushed
  • 2 tablespoons unsalted butter, melted

Filling

  • 8 ounces cream cheese, softened
  • 1/2 cup creamy peanut butter
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 1/4 cup mini chocolate chips (optional)

Topping (optional)

  • Whipped cream
  • Chopped peanuts

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners to ensure easy release of the cheesecakes.
  2. Make the Crust: In a small bowl, combine the finely crushed chocolate sandwich cookies with the melted unsalted butter. Stir until the mixture is evenly moistened. Divide the mixture evenly among the muffin liners and press down firmly to form an even crust layer. Bake the crusts for 5 minutes, then remove from the oven and allow to cool slightly.
  3. Prepare the Filling: In a medium bowl, beat together the softened cream cheese, creamy peanut butter, and granulated sugar until the mixture is smooth and creamy without lumps. Add the large egg and vanilla extract, mixing until fully incorporated. Gently fold in the sour cream and heavy cream until the batter is smooth and uniform. If desired, stir in the mini chocolate chips to add texture and chocolate flavor.
  4. Assemble and Bake: Divide the prepared batter evenly over the cooled crusts in the muffin pan. Bake in the preheated oven for 16 to 18 minutes, or until the centers are just set but still slightly jiggly, ensuring a creamy cheesecake texture.
  5. Cool and Chill: Remove the cheesecakes from the oven and let them cool in the pan for 10 minutes. Then transfer the mini cheesecakes to a wire rack to cool completely to room temperature. Refrigerate for at least 2 hours to allow them to firm up and develop their full flavor.
  6. Add Toppings and Serve: Before serving, top the mini cheesecakes with whipped cream and chopped peanuts if desired, for an added creamy and crunchy finish.

Notes

  • You can substitute any chocolate cookie or graham cracker crust base for the crust according to your preference.
  • For a nut-free alternative, replace peanut butter with sunflower seed butter.
  • These mini cheesecakes freeze well and can be stored in the freezer for up to 1 month; thaw before serving.

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Find it online: https://flavorfulmealguide.com/mini-peanut-butter-cheesecakes-recipe/