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.
MINI PEANUT BUTTER CHEESECAKES RECIPE BY TASTY
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
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
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
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
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
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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