Mini Peanut Butter Cheesecake Recipe That’s Rich and Creamy

Silky mini peanut butter cheesecakes tempt dessert lovers with their irresistible creamy allure.

Rich and decadent, these petite treats blend smooth cream cheese with nutty peanut butter in perfect harmony.

Compact yet indulgent, they represent the ultimate bite-sized pleasure for sweet enthusiasts seeking a luxurious experience.

Small desserts often pack massive flavor, and these miniature delights prove that statement with remarkable intensity.

Their elegant presentation makes them ideal for gatherings, celebrations, or intimate moments of personal indulgence.

Carefully crafted layers of velvety texture and robust flavors reimagine an ordinary dessert into an extraordinary culinary adventure.

Each miniature cheesecake promises a delightful sensory journey that will leave you craving more.

Fun Ways to Switch Up Mini Peanut Butter Cheesecakes

• Nutty Caramel Crunch: Replace chocolate ganache with homemade caramel sauce, sprinkle chopped roasted peanuts on top for extra texture and crunch.
• Berry Swirl Sensation: Gently swirl raspberry or strawberry puree into the cheesecake batter before baking, creating a beautiful marbled effect with fruity undertones.
• Salted Pretzel Base: Swap graham cracker crust with crushed salted pretzels mixed with melted butter for a salty-sweet foundation that complements the creamy peanut butter filling.
• No-Bake Summer Version: Skip the baking process entirely by chilling the peanut butter cheesecake mixture in the refrigerator, topping with a light whipped cream and chocolate drizzle.

Why Mini Peanut Butter Cheesecakes Are a Must-Try

• Bite-Sized Bliss: Enjoy perfectly portioned mini cheesecakes that are adorable, easy to serve, and ideal for parties or personal indulgence.
• Creamy Peanut Butter Paradise: Luxurious cream cheese and smooth peanut butter create a rich, decadent filling that melts in your mouth with intense flavor combinations.
• Quick and Simple Dessert Magic: Minimal ingredients and straightforward techniques make this recipe beginner-friendly, requiring just basic mixing and baking skills without complicated steps.
• Chocolate Lover's Dream Finish: Silky chocolate ganache topping adds a sophisticated, glossy layer that elevates these mini cheesecakes from good to absolutely spectacular.

Ingredient List for Mini Peanut Butter Cheesecakes

• Graham Cracker Crumbs: Base for the cheesecake crust with a classic sweet and buttery flavor.
• Unsalted Butter: Helps bind the crust and adds rich, smooth texture.

• Cream Cheese: Main creamy component that provides the classic cheesecake texture and tangy flavor.
• Peanut Butter: Adds rich, nutty flavor and smooth consistency to the cheesecake.
• Granulated Sugar: Sweetens the cheesecake filling and balances the cream cheese's tanginess.
• Vanilla Extract: Enhances overall flavor with its warm, sweet aroma.
• Large Eggs: Provide structure and help bind the cheesecake filling.

• Chocolate Chips: Smooth chocolate base for the rich ganache topping.
• Heavy Cream: Creates a silky, glossy texture for the ganache.

• Chocolate Shavings: Decorative topping that adds visual appeal and extra chocolate flavor.

Baking Instructions for Mini Peanut Butter Cheesecakes

Step 1: Prepare the Crust

Preheat oven to 350°F. Line a muffin pan with paper liners. Mix graham cracker crumbs with melted butter until it looks like coarse sand. Sprinkle 1-of crumb mixture into each muffin cup. Use a measure to press crumbs firmly into the pan. Bake for 5 minutes, then remove and let cool completely.

Step 2: Create Creamy Cheesecake Filling

• Cream cheese
• Peanut butter
• Sugar

Use an electric mixer until the mixture becomes smooth (about 1-2 minutes). Add vanilla extract and eggs one at a time, mixing gently to avoid overmixing. Carefully distribute the batter evenly among muffin cups, filling each to the top.

Step 3: Bake the Cheesecakes

Place muffin pan in the oven and bake for 15-17 minutes. Look for a slightly jiggly center as your doneness indicator. Remove from oven and let cool to room temperature.

Step 4: Chill and Set

Refrigerate the cheesecakes for at least 4 hours to allow them to set completely.

Step 5: Prepare Chocolate Ganache

In a medium bowl, place chocolate chips. Heat heavy cream in a small pot over low heat until it’s just about to boil. Pour hot cream over chocolate chips. Let sit for 1-2 minutes, then stir until silky smooth. Allow ganache to reach room temperature.

Step 6: Finish and Garnish

Spoon cooled ganache over each cheesecake. Sprinkle with chocolate shavings for an extra touch of decadence.

Tricks for Mini Peanut Butter Cheesecakes

• Prevent Cracking Crust: Press graham cracker mixture gently but firmly to create a compact base that won't crumble when removing cheesecakes.
• Master Smooth Filling: Beat cream cheese at room temperature to eliminate lumps and ensure a silky, creamy texture without overmixing.
• Control Baking Doneness: Watch for slight jiggle in the center, which indicates perfectly baked cheesecakes that will set beautifully when chilled.
• Chill for Perfect Texture: Refrigerate mini cheesecakes for minimum 4 hours to allow complete setting and enhance flavor development.
• Ganache Perfection: Let chocolate mixture cool slightly before topping to prevent melting and achieve a glossy, professional finish.

How to Keep Mini Peanut Butter Cheesecakes Fresh

• Store Leftovers
• Refrigerate mini cheesecakes in an airtight container for up to 5 days. Layer each cheesecake between sheets of parchment paper to prevent sticking. Keep ganache separately in a sealed container to maintain its smooth texture.
• Freezing Method
• Wrap individual cheesecakes tightly in plastic wrap, then place in a freezer-safe container. Freeze for maximum 2 months. Thaw overnight in the refrigerator before serving to preserve their creamy consistency.
• Reheating Tip
• Remove cheesecakes from refrigerator 15-20 minutes before serving to soften slightly. Avoid microwaving, as this can make the texture grainy. Enjoy chilled for the best flavor and smooth texture.

What to Pair with Mini Peanut Butter Cheesecakes

• Pair with Rich Chocolate Stout: Complement the creamy peanut butter cheesecake with a dark, velvety chocolate stout that echoes the ganache's depth and enhances the dessert's indulgent flavor profile.
• Match with Caramel Espresso Martini: The coffee notes will highlight the peanut butter's richness, while the caramel undertones create a luxurious contrast with the chocolate ganache topping.
• Serve alongside Vanilla Bean Ice Cream: The cool, smooth vanilla provides a refreshing counterpoint to the dense, rich cheesecake, creating a balanced and delightful dessert experience.
• Accompany with Roasted Almond Port: The nutty, sweet fortified wine will beautifully amplify the peanut butter's warmth and complement the chocolate's intensity.

Mini Peanut Butter Cheesecakes Recipe

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4.6 from 23 reviews

• Total Time: 42 minutes
• Yield: 12 1x

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Description

Creamy peanut butter cheesecakes pack rich flavor into adorable bite-sized treats. Small desserts deliver maximum indulgence with minimal effort, promising delightful moments of pure chocolate and peanut butter bliss for quick sweet cravings.

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Ingredients

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Main Ingredients:

Crust:

• 1 cup (240 milliliters) graham cracker crumbs
• 4 tablespoons (56 grams) unsalted butter, melted

Cheesecake Filling:

• 2 packages (16 ounces / 454 grams) full-fat cream cheese, softened to room temperature
• ½ cup (128 grams) creamy peanut butter
• ½ cup (100 grams) granulated sugar
• 2 large eggs

Topping:

• ½ cup (85 grams) semi-sweet chocolate chips
• ¼ cup (60 milliliters) heavy whipped cream

Additional Flavor:

• 1 teaspoon vanilla extract

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Instructions

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and arrange paper liners in a standard muffin pan.
2. Combine graham cracker crumbs with melted butter until the mixture resembles coarse, damp sand.
3. Distribute 1-of crumb mixture into each muffin cup, pressing firmly with a measuring tool to create a compact base.
4. Bake the crust for 5 minutes, then remove and allow to cool completely at room temperature.
5. In a large mixing bowl, use an electric mixer to blend cream cheese, peanut butter, and sugar until completely smooth and uniform.
6. Incorporate vanilla extract into the mixture, then add eggs one at a time, mixing gently to prevent over-beating.
7. Carefully divide the cheesecake batter evenly among the prepared muffin cups, filling each to the top.
8. Bake for 15-17 minutes, watching for a slightly wobbly center that indicates proper doneness.
9. Remove from oven and let the mini cheesecakes cool to room temperature.
10. Refrigerate for a minimum of 4 hours to set completely.
11. For the ganache, place chocolate chips in a medium bowl.
12. Gently heat heavy cream in a small saucepan until it reaches just below boiling point.
13. Pour hot cream over chocolate chips and let stand for 1-2 minutes.
14. Stir until the ganache becomes smooth and glossy.
15. Allow ganache to cool to room temperature.
16. Spoon ganache over each chilled cheesecake and garnish with chocolate shavings.

Notes

• Chill the cheesecakes for at least 4 hours to ensure a perfectly set, creamy texture that melts in your mouth.
• Press graham cracker crust firmly to create a solid base that won’t crumble when you bite into these mini delights.
• Avoid overmixing the cheesecake batter to prevent a tough, dense texture and maintain a smooth, silky consistency.
• Use room temperature ingredients like cream cheese and eggs for a more uniform, lump-free mixture that blends seamlessly.
• Let the chocolate ganache cool slightly before topping to achieve a glossy, perfectly spreadable coating that looks professional.
• Line the muffin pan carefully to ensure easy removal and a beautiful presentation of these individual peanut butter cheesecakes.

• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 280 kcal
• Sugar: 18 g
• Sodium: 180 mg
• Fat: 22 g
• Saturated Fat: 11 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.5 g
• Carbohydrates: 19 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 75 mg