Description
Mini Peanut Butter Cheesecakes are a delightful treat that combines the rich, creamy texture of cheesecake with the nutty, savory taste of peanut butter. Topped with chocolate or Reese’s mini peanut butter cups, these mini desserts are perfect for any occasion, be it a formal gathering, a casual party, or a cozy night in. Their bite-sized nature makes them not only adorable but also convenient for serving and enjoying.
Ingredients
Scale
1 cup graham cracker crumbs
3 tablespoons unsalted butter, melted
12 ounces cream cheese, softened
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup sour cream
1/4 cup powdered sugar
Mini peanut butter cups, for garnish
Instructions
- Preheat the oven to 325°F (160°C) and line a 12-cup muffin tin with cupcake liners.
- In a small bowl, combine the graham cracker crumbs and melted butter. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner.
- In a large bowl, beat the cream cheese, peanut butter, granulated sugar, and vanilla extract until smooth.
Add the eggs, one at a time, beating well after each addition. - Stir in the sour cream until well combined.
- Spoon the cream cheese mixture over the crusts in the muffin tin, filling each nearly to the top.
- Bake for 25-30 minutes, or until the cheesecakes are set but slightly jiggly in the center.
Remove from the oven and let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. - Refrigerate for at least 2 hours, or until firm.
- Before serving, sprinkle with powdered sugar and top each cheesecake with a mini peanut butter cup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes