Mini Peanut Butter Cheesecakes Recipe

Mini Peanut Butter Cheesecakes Recipe

How To Make Mini Peanut Butter Cheesecakes

These peanut butter cheesecakes feature a creamy and nutty combination of two dessert classics. They’re also small enough to just grab and enjoy on the go.

Preparation: 8 minutes
Cooking: 15 minutes
Refrigerate Time: 1 hour
Total: 1 hour 23 minutes



For Crust:

  • cupgraham cracker crumbs
  • 1tbspsugar
  • 5tspbutter,melted

For Filling:

  • 4ozcream cheese,softened
  • ¼cupsugar
  • 2tspflour
  • 2tbspegg,beaten
  • ¼tspvanilla extract
  • 6mini white chocolate peanut butter cups


  1. Combine cracker crumbs, sugar and butter in a small bowl. Press into the bottoms of 6 muffin liners in a cupcake pan.

  2. In a small bowl, beat cream cheese, sugar and flour until smooth. Add egg and vanilla and mix just until combined. Place a peanut butter cup in the center of each muffin cup and fill with cream cheese mixture.

  3. Bake at 350 degrees F for 15 to 18 minutes or until center is set. Let cool and refrigerate for at least 1 to 2 hours before serving. ENJOY!


  • Calories: 596.59kcal
  • Fat: 36.87g
  • Saturated Fat: 15.11g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 13.97g
  • Polyunsaturated Fat: 5.55g
  • Carbohydrates: 60.73g
  • Fiber: 3.15g
  • Sugar: 51.38g
  • Protein: 10.78g
  • Cholesterol: 53.20mg
  • Sodium: 401.17mg
  • Calcium: 92.32mg
  • Potassium: 330.37mg
  • Iron: 1.32mg
  • Vitamin A: 118.68µg
  • Vitamin C: 0.26mg
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