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
Serves:
Ingredients
For Crust:
- ⅓cupgraham cracker crumbs
- 1tbspsugar
- 5tspbutter,melted
For Filling:
- 4ozcream cheese,softened
- ¼cupsugar
- 2tspflour
- 2tbspegg,beaten
- ¼tspvanilla extract
- 6mini white chocolate peanut butter cups
Instructions
-
Combine cracker crumbs, sugar and butter in a small bowl. Press into the bottoms of 6 muffin liners in a cupcake pan.
-
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.
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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!
Nutrition
- 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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