Best 3 Miniature Peanut Butter Cheesecakes Recipes

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Indulge in a delightful culinary journey with our exquisite miniature peanut butter cheesecakes, a symphony of flavors that will tantalize your taste buds. These bite-sized treats are the perfect blend of creamy peanut butter filling enveloped in a graham cracker crust, offering a harmonious balance of sweet and savory. Each cheesecake is meticulously crafted using only the finest ingredients, ensuring an unforgettable taste experience.

Our curated collection of recipes caters to various dietary preferences and skill levels. Choose from our classic peanut butter cheesecake recipe, a timeless favorite that embodies the essence of this iconic dessert. For a healthier twist, try our reduced-fat version, which offers a lighter yet equally satisfying indulgence. Those with gluten sensitivities will delight in our gluten-free peanut butter cheesecake, a delectable treat that accommodates dietary restrictions without compromising on taste.

For a touch of sophistication, our white chocolate peanut butter cheesecake combines the richness of white chocolate with the classic peanut butter filling, creating a decadent symphony of flavors. And for those who prefer a more traditional experience, our traditional peanut butter cheesecake is a nostalgic delight that evokes memories of grandma's kitchen.

No matter your preference, our miniature peanut butter cheesecakes are guaranteed to be a hit at any gathering. Their compact size makes them ideal for parties, potlucks, and special occasions, allowing you to share the joy of these delightful treats with friends and family.

Here are our top 3 tried and tested recipes!

MINI PEANUT BUTTER CHEESECAKES RECIPE BY TASTY



Mini Peanut Butter Cheesecakes Recipe by Tasty image

Here's what you need: ritz crackers, cream cheese, sugar, peanut butter, sour cream, vanilla, eggs

Provided by Tasty

Categories     Bakery Goods

Yield 12 mini cheesecakes

Number Of Ingredients 7

24 ritz crackers
16 oz cream cheese
½ cup sugar
½ cup peanut butter
½ cup sour cream
1 teaspoon vanilla
2 eggs

Steps:

  • Form peanut butter sandwiches with Ritz crackers.
  • Place them in the bottom of each cup of a muffin tin.
  • In a large bowl beat together cream cheese and sugar.
  • Then add peanut butter, sour cream, vanilla, 2 eggs, and beat again.
  • Pour mixture over each peanut butter sandwich until each cup is ¾ full.
  • Top with crushed Ritz cracker.
  • Bake for 22 minutes at 275°F (135°C). Let cool completely and then refrigerate 2 hours.
  • Enjoy!

Nutrition Facts : Calories 282 calories, Carbohydrate 15 grams, Fat 22 grams, Fiber 0 grams, Protein 6 grams, Sugar 8 grams

MINI PEANUT BUTTER CHEESECAKES



Mini Peanut Butter Cheesecakes image

This is a recipe derived from other various recipes with personal touches invented for someone's birthday. If you love peanut butter and love cheesecake, this will definitely be a mouthwatering experience for your taste buds. Just the smell alone will make you drool. These mini cheesecakes are perfect as gifts or as a dessert snack dish at a party.

Provided by cfgrrl

Categories     Desserts     Cakes     Cupcake Recipes     Cheesecake

Time 5h35m

Yield 6

Number Of Ingredients 10

⅔ cup graham cracker crumbs
5 tablespoons unsalted butter, melted
2 tablespoons white sugar
1 (8 ounce) package cream cheese, softened
⅓ cup peanut butter
⅓ cup brown sugar
1 large egg
¼ cup heavy cream
¼ teaspoon vanilla extract
⅓ cup crushed peanut butter cups (such as Reese's®)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine graham cracker crumbs, melted butter, and sugar for crust in a bowl. Divide evenly into 6 cups of a 12-cup muffin tin. Flatten crust in each cup with a spoon. Set aside.
  • Mix cream cheese and peanut butter in a bowl with an electric mixer until thoroughly mixed with no chunks remaining. Mix in brown sugar. Add egg and mix to combine. Mix in cream and vanilla. Divide batter evenly onto the crusts and sprinkle crushed peanut butter cups over top.
  • Bake in the preheated oven until set, 12 to 15 minutes. Remove from the oven and allow to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.

Nutrition Facts : Calories 496.3 calories, Carbohydrate 32.7 g, Cholesterol 111.7 mg, Fat 38.1 g, Fiber 1.5 g, Protein 9.4 g, SaturatedFat 19.5 g, Sodium 282.3 mg, Sugar 24.9 g

MINI PEANUT BUTTER CHOCOLATE CHEESECAKES



Mini Peanut Butter Chocolate Cheesecakes image

These individual cheesecakes are perfect for a party. You can make them the day ahead and refrigerate overnight although they really are good straight out of the oven.

Provided by Jessica Ferqueron

Categories     Chocolate Cheesecake

Time 40m

Yield 12

Number Of Ingredients 11

1 cup graham cracker crumbs
1 tablespoon brown sugar
3 tablespoons unsalted butter, melted
11 ounces cream cheese, softened
½ cup white sugar
1 teaspoon vanilla extract
½ cup milk
2 large eggs
⅓ cup creamy peanut butter
½ cup semisweet chocolate chips, melted and slightly cooled
½ cup chopped peanuts

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Line a 12-cup muffin tin with paper liners.
  • Mix graham cracker crumbs, butter, and brown sugar together in a bowl. Spoon evenly into the prepared muffin cups and press to flatten.
  • Beat cream cheese in a mixing bowl with an electric mixer until smooth and creamy. Mix in white sugar and vanilla until fluffy. Mix in milk, then eggs, one at a time; mix until smooth. Transfer 1/2 of the batter to a separate bowl.
  • Add peanut butter to one bowl of the cream cheese mixture; beat until well blended. Divide mixture among the muffin cups.
  • Add melted chocolate chips to the remaining cream cheese mixture and beat until creamy and smooth. Pour into the muffin cups and sprinkle chopped peanuts over top.
  • Bake in the preheated oven until almost set, 20 to 25 minutes. Remove from the oven and place on a wire rack until completely cooled. Enjoy immediately or refrigerate before serving.

Nutrition Facts : Calories 311.6 calories, Carbohydrate 23.2 g, Cholesterol 68 mg, Fat 22.4 g, Fiber 1.5 g, Protein 7.4 g, SaturatedFat 10.4 g, Sodium 169.8 mg

Tips:

  • Use a mini muffin pan to create perfectly sized cheesecakes.
  • If you don't have a mini muffin pan, you can also use a regular muffin pan and fill each cup about 1/3 full.
  • Be sure to use room temperature cream cheese to ensure a smooth filling.
  • Don't overbeat the cheesecake batter, as this can cause the cheesecakes to be dense and crumbly.
  • Bake the cheesecakes until the edges are set and the centers are still slightly jiggly.
  • Let the cheesecakes cool completely before refrigerating.
  • Top the cheesecakes with your favorite toppings, such as chocolate chips, peanut butter cups, or whipped cream.

Conclusion:

These miniature peanut butter cheesecakes are a delicious and easy-to-make treat that are perfect for any occasion. They're also a great way to use up leftover peanut butter. With a creamy peanut butter filling and a graham cracker crust, these cheesecakes are sure to be a hit with everyone who tries them.

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