Nothing says “party in a bite” like a cupcake‑sized cheesecake that tastes like your favorite candy. These Mini Peanut Butter Cup Cheesecakes start with a Chocolate Graham Cracker Crust, layer on a dreamy peanut butter filling, and finish with a glossy chocolate shell. Think of them as the ultimate Peanut Butter Cup Cheesecake—but portable, shareable, and totally irresistible.
Why You’ll Go Nuts for These Minis
- Perfect Portion Control: No more cheesecake cravings gone wildly out of hand—these Mini Cheesecake Recipes serve themselves.
- Make-Ahead Marvels: Bake and freeze them up to a week in advance. Thaw while you prep other dishes; voila, your dessert’s ready when guests arrive.
- Crowd‑Pleasers: Whether it’s birthday brunch, potluck parties, or an indulgent movie night, these Individual Cheesecakes disappear first.
Bold Tip: Press the crust firmly into each liner—lightly grease your muffin pan first to help them release cleanly after baking.
Three Layers of Yum
- Crunchy Crust:
- Crush up Chocolate Graham Crackers (about 18 sheets) and blend with melted butter and a pinch of sugar.
- Spoon a tablespoon of crumbs into each liner and press flat—this is your chocolatey foundation.
- Peanut Butter Cheesecake Filling:
- Beat room‑temp cream cheese until smooth. Add sugar, eggs, vanilla, and a generous dollop of creamy peanut butter (Jif works best here).
- Mix just until combined—overmixing = air bubbles = sinking centers. Bold Tip: Use full‑fat block cream cheese; whipped versions won’t set properly.
- Divide the batter evenly (about three tablespoons) across your crusts.
- Magic Shell Topping:
- Microwave semi‑sweet chocolate chips with coconut oil in 20‑second bursts until silky.
- Drop a spoonful onto each cheesecake and swirl gently to coat the top. Once chilled, it hardens into a crisp candy shell—like a mini Food Cakes trophy for your sweet tooth.
Pro Hacks & Variations
- Peanut Butter Recipes Remix: Swap half the graham crust for finely chopped peanut butter cups for extra texture.
- Oreo Upgrade: Replace the grahams with whole Oreos for a cookies‑and‑cream twist—kind of like my mini Oreo cheesecakes!
- Flavor Swaps: Stir a spoonful of Nutella or almond butter into the filling for a nut‑forward spin.
FYI, these little treats double as adorable Mini Desserts for wedding showers or tea parties.
Baking & Cooling Tricks
- Gentle Oven Entry: Bake at 325°F for 18–20 minutes until the edges are set and centers jiggle slightly.
- Oven Rest: Crack the door open and let them cool inside for 5 minutes—this prevents sinking.
- Chill Time: Transfer to the fridge for at least 2 hours (or freeze for later). Patience pays off in firm, slice‑worthy slices.
Serving & Storing
Arrange on a platter for instant “aww” reactions. Garnish with chopped peanuts, a dusting of cocoa, or a mini peanut butter cup on top. Store in an airtight container in the fridge for up to 5 days or freeze (no topping) for up to a month; thaw on the counter before serving.
Ready to level up your dessert game? These Mini Peanut Butter Cup Cheesecakes deliver all the richness of a full‑size Peanut Butter Cheesecake Recipes classic in perfect little packages. Give them a whirl—they might just become your go‑to treat whenever that peanut butter craving strikes!
Mini Peanut Butter Cup Cheesecakes – Mini Cheesecake Recipes Delight
- Total Time: 32 minutes
- Yield: 18 cupcakes
Description
These single‑serving cheesecakes combine a chocolatey cracker base, creamy peanut butter‑laced filling, and a glossy chocolate‑peanut butter glaze—perfect for celebrating any peanut butter obsession!
Ingredients
Crust
- 1½ cups chocolate graham cracker crumbs (about 165 g)
- 2 Tbsp granulated sugar
- 4 Tbsp unsalted butter, melted
Filling
- 16 oz (454 g) full‑fat cream cheese, softened
- ½ cup (100 g) granulated sugar
- 2 large eggs, at room temperature
- ½ cup (135 g) creamy peanut butter
- 1 tsp pure vanilla extract
Drizzle Topping
- ½ cup (85 g) semi‑sweet chocolate chips
- 3 Tbsp creamy peanut butter
- 2 Tbsp coconut oil
Instructions
- Prep the Pan
- Heat oven to 350°F. Line a regular 12‑cup muffin tin with 18 liners (standard size).
- Form the Crust
- In a medium bowl, stir together the graham crumbs and sugar.
- Pour in melted butter and mix until the crumbs hold together when pressed.
- Divide evenly (about 2 Tbsp) among the liners and press firmly into the bottoms with a flat measuring cup.
- Make the Filling
- In a large mixing bowl, beat the cream cheese until smooth.
- Add sugar and blend until silky.
- Crack in eggs one at a time, mixing just until incorporated.
- Add the peanut butter and vanilla, stirring until the batter is uniform and lump‑free. Be careful not to overbeat.
- Bake the Cheesecakes
- Spoon the filling over the crusts, filling each about three‑quarters full.
- Tap the pan gently on the counter to level the tops and release air pockets.
- Bake 17–19 minutes, until edges are set and centers still wiggle slightly.
- Turn off the oven, crack the door, and let the cheesecakes rest inside for 2–3 minutes.
- Remove to a rack and cool for 30 minutes at room temperature.
- Prepare the Glaze
- In a microwave‑safe bowl, combine chocolate chips, peanut butter, and coconut oil.
- Heat in 30‑second bursts, stirring between, until melted and smooth (or use a double boiler).
- Finish & Chill
- Spoon a drizzle of the chocolate‑peanut butter mixture atop each cheesecake, tipping the pan to help it spread to the edges.
- Refrigerate at least 2 hours (or up to overnight) before serving so the glaze sets firmly.
Notes
Storage: Keep these mini cheesecakes in an airtight container in the fridge for up to 5 days. Enjoy every rich, bite‑sized treat!
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Desserts
Nutrition
- Serving Size: 1 cheesecake
- Calories: 278kcal
- Sugar: 12g
- Sodium: 161mg
- Fat: 21g
- Saturated Fat: 10g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 58mg