Easy Mini Peanut Butter Cup Cheesecakes Recipe Anyone Can Make

Creamy peanut butter cup cheesecakes promise a decadent dessert adventure that melts in your mouth.

Small yet powerful, these miniature treats pack an incredible punch of flavor.

Rich chocolate and smooth peanut butter create a magical combination that feels indulgent.

Each bite reveals layers of sweet complexity that dance across your palate.

Delicate graham cracker crusts provide a perfect crispy foundation for these dreamy little delights.

Minimal effort delivers maximum satisfaction with this crowd-pleasing recipe.

Grab a mixing bowl and let’s craft something spectacular that will have everyone asking for seconds.

Why Mini Peanut Butter Cup Cheesecakes Recipe Is A Sweet Treat

• Effortless Crust Creation: Crushing Oreos and mixing with melted butter creates a super simple, no-fuss chocolate cookie base that requires minimal prep and delivers maximum flavor in just minutes.
• Quick Baking Magic: The mini cheesecakes bake at a moderate temperature and only need a short 5-minute crust pre-bake, making them perfect for busy bakers who want a speedy dessert solution.
• Crowd-Pleasing Individual Portions: These cute mini cheesecakes are perfect for parties, potlucks, and family gatherings, offering built-in portion control and an adorable presentation that looks like you spent hours in the kitchen.
• Versatile Dessert Delight: Easily customizable and simple enough for baking novices, these mini cheesecakes can be prepared ahead of time and are guaranteed to impress guests with their professional-looking finish and irresistible peanut butter cup flavor combination.

Ingredients For Mini Peanut Butter Cup Cheesecakes Recipe

• Oreo Cookies: Chocolate sandwich cookies that create a rich, dark base for the cheesecake.
• Unsalted Butter: Helps bind the cookie crumbs and adds a smooth, rich flavor to the crust.

• Cream Cheese: Provides the classic tangy and creamy texture fundamental to cheesecake.
• Granulated Sugar: Sweetens the cheesecake filling and balances the cream cheese's tanginess.
• Large Eggs: Bind the filling and help create a smooth, set texture.
• Vanilla Extract: Adds warm, sweet aromatic notes to enhance the overall flavor.
• Sour Cream: Contributes to a silky, rich texture and adds subtle tanginess.

• Miniature Peanut Butter Cups: Chocolate and peanut butter candies that provide a decadent garnish and complementary flavor.
• Heavy Cream: Optional topping that can add extra richness and visual appeal.

Steps To Bake Mini Peanut Butter Cup Cheesecakes Recipe

Step 1: Create Chocolate Cookie Base

• Oreo cookies, crushed into fine crumbs
• Melted butter

Mix these ingredients until they look like damp sand. This will create a delicious chocolatey foundation for your cheesecakes.

Step 2: Press Cookie Base into Muffin Tin

Take your prepared muffin tin lined with cupcake liners. Carefully spoon about a tablespoon of the cookie mixture into each liner. Use your fingers or the back of a spoon to press the crumbs firmly and evenly across the bottom of each liner, creating a solid crust.

Step 3: Prebake Cookie Crust

Slide the muffin tin into a preheated oven at 325 Fahrenheit (160 Celsius). Bake the cookie crusts for 5 minutes to help them set and become slightly crisp. Once done, remove from the oven and let them cool completely while you prepare the next components.

Step 4: Whip Creamy Cheesecake Filling

• Cream cheese, softened
• Granulated sugar
• Vanilla extract
• Eggs

Beat these ingredients until smooth and creamy, ensuring no lumps remain.

Step 5: Add Peanut Butter Swirl

• Creamy peanut butter

Mix until the peanut butter is just incorporated, creating beautiful swirls throughout the cheesecake mixture.

Step 6: Fill Cheesecake Bases

Carefully pour the cheesecake mixture over the cooled cookie crusts, filling each liner about three-quarters full.

Step 7: Top with Peanut Butter Cups

Chop peanut butter cups into small pieces. Sprinkle these delightful chocolate-peanut butter morsels on top of each cheesecake.

Step 8: Bake Cheesecakes

Return the muffin tin to the oven. Bake for 15-18 minutes, or until the cheesecake centers are almost set but still slightly jiggly.

Step 9: Cool and Chill

Remove from the oven and let the mini cheesecakes cool completely at room temperature. Once cooled, refrigerate for at least 2 hours to help them set perfectly.

Step 10: Serve and Enjoy

Carefully remove the mini cheesecakes from the muffin tin. Serve chilled and watch everyone’s eyes light up with delight!

Smart Tips For Mini Peanut Butter Cup Cheesecakes Recipe

• Crush Cookies Perfectly: Use a food processor or place Oreos in a sealed bag and crush with a rolling pin for uniform, fine crumbs that create a smooth, compact crust.
• Prevent Sticky Mess: Line the muffin tin with high-quality, non-stick cupcake liners to ensure easy removal and clean presentation of your mini cheesecakes.
• Butter Balance Matters: Melt butter completely and mix thoroughly with cookie crumbs to achieve the ideal texture that holds together without being too wet or dry.
• Crust Cooling Technique: Allow the crust to cool completely before adding cheesecake filling to prevent soggy bottoms and ensure a crisp, stable base for your dessert.
• Temperature Control Tip: Use room temperature cream cheese and eggs to create a smoother, lump-free cheesecake filling that bakes evenly and has a silky texture.

How To Store Mini Peanut Butter Cup Cheesecakes Recipe Right

• Refrigerate these delightful mini cheesecakes in an airtight container for up to 5 days.
• Keep them covered with plastic wrap to prevent drying out or absorbing other flavors from the fridge.
• Place cheesecakes in a single layer to maintain their beautiful shape and prevent crushing.
• For longer storage, freeze individual cheesecakes wrapped tightly in plastic wrap and placed in a freezer-safe container for up to 3 months.
• Thaw overnight in the refrigerator before serving to preserve their creamy texture and rich peanut butter cup flavor.

What Goes Well With Mini Peanut Butter Cup Cheesecakes Recipe

• Brew Bold Coffee Companions: Pair these decadent mini cheesecakes with a robust espresso or rich dark roast coffee. The strong coffee cuts through the creamy sweetness, creating a perfect balance of flavors that dance on your palate.
• Chocolate Liqueur Delight: Serve alongside a chilled shot of chocolate liqueur like Godiva or Baileys. The chocolate notes complement the peanut butter cups, enhancing the dessert's rich, indulgent profile with a luxurious adult twist.
• Milk Matching Magic: Grab a cold glass of whole milk to enjoy with these mini cheesecakes. The classic combination works wonders, as the milk's coolness and mild flavor provide a refreshing contrast to the dense, creamy cheesecake and chocolate-peanut butter intensity.
• Wine Pairing Pleasure: Select a sweet dessert wine like Moscato or a late harvest Riesling. These wines offer light, fruity notes that harmonize beautifully with the creamy cheesecake and chocolate-peanut butter elements.

Fun Twists On Mini Peanut Butter Cup Cheesecakes Recipe

• Chocolate Graham Cracker Base: Swap Oreo cookies with chocolate graham crackers for a slightly different crust texture and a more classic cheesecake foundation.
• Almond Butter Alternative: Replace peanut butter cups with almond butter cups to create a nutty, sophisticated flavor profile that offers a unique taste experience.
• No-Bake Crust Option: Skip the baking step by chilling the crust in the refrigerator for 15 minutes instead of baking, perfect for warmer days or when you want to avoid using the oven.
• Salted Caramel Upgrade: Add a drizzle of salted caramel sauce on top of the finished cheesecakes to introduce a rich, sweet-and-salty element that complements the peanut butter flavor.

FAQs About Mini Peanut Butter Cup Cheesecakes Recipe

• What makes the crust for these mini cheesecakes unique?

The crust is made from crushed Oreo cookies mixed with melted butter, creating a rich chocolate base that complements the creamy peanut butter cheesecake perfectly.

• Can I use a different type of cookie for the crust?

While Oreos work best, you can experiment with graham crackers or chocolate wafer cookies if you prefer. Just ensure they’re finely crushed to create a solid base.

• Do I need any special equipment to make these mini cheesecakes?

A standard muffin tin and cupcake liners are essential. An electric mixer helps create a smooth cheesecake filling, but you can also use a hand whisk with some extra effort.

• Are these mini cheesecakes difficult to make for beginner bakers?

Not at all! These mini cheesecakes are actually quite simple to prepare. The recipe is straightforward and doesn’t require advanced baking skills, making them perfect for novice bakers wanting to impress.

Mini Peanut Butter Cup Cheesecakes Recipe

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4.7 from 39 reviews

• Total Time: 2 hours 40 minutes
• Yield: 12 1x

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Description

Indulgent mini peanut butter cup cheesecakes deliver creamy, rich elegance in bite-sized perfection. Sweet chocolate and peanut butter lovers will crave these irresistible individual desserts that promise pure bliss with each delectable bite.

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Ingredients

Scale 1x2x3x

Crust:

• 18 Oreo cookies (or chocolate sandwich cookies), crushed
• 4 tablespoons (60 grams) unsalted butter, melted

Cheesecake Filling:

• 16 ounces (450 grams) cream cheese, softened
• ½ cup (120 grams) creamy peanut butter
• ½ cup (100 grams) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup (120 milliliters) heavy cream

Toppings and Garnishes:

• 1 cup (150 grams) chopped mini peanut butter cups
• 1 cup (175 grams) semi-sweet chocolate chips
• Extra mini peanut butter cups (halved)
• Crushed peanuts
• Drizzle of melted peanut butter

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Instructions

1. Crush Oreo cookies into fine crumbs, ensuring a uniform texture for the base layer.
2. Drizzle melted butter over the cookie crumbs and thoroughly mix until the mixture holds together when pressed.
3. Carefully distribute the buttery crumb mixture into each cupcake liner, gently pressing down to create a compact and even crust foundation.
4. Transfer the muffin tin to the preheated oven and bake the cookie base for a brief 5-minute interval to set its structure and enhance its crisp texture.
5. Remove the tin from the oven and allow the crust to cool completely, creating a stable platform for the upcoming cheesecake filling.

Notes

• Crush Oreos finely for a smooth, compact crust that holds together perfectly without crumbling when you bite into the cheesecake.
• Use room temperature cream cheese to ensure a silky, lump-free filling that blends seamlessly and creates a creamy texture.
• Gently tap the muffin tin on the counter after filling to release any air bubbles, which helps prevent cracks and creates a uniform, professional-looking mini cheesecake.
• Consider using a metal offset spatula or the back of a spoon to create a smooth, even surface on top of each mini cheesecake for a polished presentation.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 360
• Sugar: 22 g
• Sodium: 200 mg
• Fat: 24 g
• Saturated Fat: 11 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 60 mg