Go Back
Cheesecakes have long been a beloved dessert, captivating dessert lovers with their creamy texture and rich flavors. From classic New York-style cheesecakes to fruity variations, the versatility of this dessert allows it to adapt to countless tastes and occasions. Among the many delightful interpretations, mini cheesecakes stand out as a fun and convenient option, perfect for parties, potlucks, or simply satisfying a sweet craving without the guilt of a full-sized slice.

Mini Peanut Butter Cup Cheesecakes

Discover the delightful world of mini desserts with this recipe for Mini Peanut Butter Cup Cheesecakes. These bite-sized treats feature a luscious peanut butter and cream cheese filling atop a rich chocolate cookie crust, making them perfect for parties or a sweet escape. Easy to prepare and requiring minimal ingredients, they are ideal for both beginner and seasoned bakers. Garnish with mini peanut butter cups and a drizzle of chocolate for extra indulgence. Treat yourself or impress your guests with this delightful dessert!
Print Recipe Pin Recipe

Ingredients
  

12 chocolate cookies (Oreos or similar)

2 tablespoons unsalted butter, melted

1 cup cream cheese, softened

½ cup creamy peanut butter

½ cup powdered sugar

1 teaspoon vanilla extract

1 cup whipped topping (or whipped cream)

12 mini peanut butter cups, chopped (plus extra for garnish)

Optional: Chocolate sauce for drizzling

Instructions
 

Prepare the crust: Preheat your oven to 325°F (160°C). In a food processor, crush the chocolate cookies into fine crumbs. In a bowl, mix the crumbs with melted butter until combined.

    Line the pan: Line a muffin tin with cupcake liners and evenly distribute the cookie mixture among the liners, pressing it down firmly to form a crust. Bake in the preheated oven for 5-7 minutes, then remove and let cool completely.

      Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the peanut butter, powdered sugar, and vanilla extract, mixing until well combined and creamy.

        Fold in whipped topping: Gently fold in the whipped topping until fully incorporated and light. Make sure not to deflate the mixture too much.

          Add peanut butter cups: Stir in the chopped mini peanut butter cups until evenly distributed throughout the mixture.

            Fill the crusts: Using a spoon or piping bag, carefully fill each cooled cookie crust with the cheesecake mixture, smoothing the tops as needed.

              Chill the cheesecakes: Cover and refrigerate the mini cheesecakes for at least 2 hours, or until set.

                Serve: Before serving, garnish each cheesecake with a mini peanut butter cup on top. Drizzle with chocolate sauce if desired. Enjoy your delicious creations!

                  Prep Time, Total Time, Servings: 25 minutes | 2 hours + chilling | 12 servings