Mini Peanut Butter Cheesecakesrn

a close up shot of a Mini Peanut Butter Cheesecake with a bite taken out on a stand

Any peanut butter lover will jump at the chance to sink their teeth into the creamy filling of these mini peanut butter cheesecakes.

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Table of Contents

Mini Peanut Butter Cheesecakes Ingredients
Substitutions And Additions
How To Make This Mini Peanut Butter Cheesecakes Recipe
How To Serve
Storage
Frequently Asked Questions
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These mini peanut butter cheesecakes are absolutely delicious and the perfect size for any occasion. Made with rich cream cheese and creamy peanut butter layered on top of a decadent peanut butter cup, these little treats will be impossible to resist.

a close up shot of a Mini Peanut Butter Cheesecake drizzled with chocolate sauce and a bite taken out of it

Mini Peanut Butter Cheesecakes Ingredients

Mini peanut butter cheesecakes offer a sweet and savory treat that you won’t want to miss.

The perfect bite starts with a unique peanut butter cup base, followed by a smooth and creamy cheesecake loaded with peanut butter.

Take it up a notch by adding a mini peanut butter cup and drizzling some gooey chocolate on top for an extra layer of decadence and satisfaction.

When you take that first bite, the temptingly delicious flavors of peanut butter, cream cheese, and milk chocolate will delight your taste buds in the heavenly melding of sweet and salty goodness.

You’ll need:

12 standard-sized Reese’s peanut butter cups, unwrapped
16 ounces cream cheese, softened to room temperature
¾ cup creamy peanut butter (Skippy brand)
1½ cups powdered sugar, sifted
1½ teaspoons vanilla extract
⅓ cup heavy cream, cold
12 mini Reese’s cups, unwrapped
Chocolate syrup, garnish

Substitutions And Additions

PEANUT BUTTER: I highly recommend store-bought creamy peanut butter for this recipe (such as Skippy, Peter Pan, or JIF), as natural peanut butter has more oils and can cause the filling to separate and not firm up properly.

CREAM CHEESE: Be sure to use full-fat cream cheese and heavy whipping cream for this recipe, as these ingredients will yield the best texture and consistency for your no-bake cheesecake filling.

PEANUT BUTTER CUPS: For a variety, you can change out the type of standard-sized Reese’s cup to one of their fun new filling types. They now have some that are filled with crunchy peanut butter, some with little bits of Reese’s Pieces candies inside, as well as some with pretzel pieces inside. You just want to be sure you choose a standard-sized cup to fit in the bottom of your muffin pan.

CHOCOLATE SAUCE: I prefer to use chocolate sauce from a squeeze bottle as it is easier to drizzle over the mini peanut butter cheesecakes. You can use your favorite brand of store-bought chocolate syrup, or if you have a favorite recipe for a homemade chocolate sauce, that will also work for your garnish.

How To Make This Mini Peanut Butter Cheesecakes Recipe

It is surprisingly simple to whip up a batch of these rich, decadent little cheesecakes.

First, you will take an unwrapped, whole peanut butter cup and nestle it into a muffin pan. This will be your cheesecake base. Next, whip up the cream cheese and peanut butter filling and add it on top.

Once the cheesecakes have chilled, and you are ready to serve them, top them with even more creamy cheesecake filling, a mini peanut butter cup, and chocolate syrup.

Follow our step-by-step instructions below.

STEP ONE: Line a standard muffin pan with 12 paper liners.

OUR RECIPE DEVELOPER SAYS

Parchment paper liners or foil-lined wrappers are the easiest to peel from the cheesecake filling.

STEP TWO: Place one standard-sized Reese’s cup into the bottom of each muffin cup.

STEP THREE: In a large mixing bowl, beat together, with a handheld mixer on medium-high speed, the softened cream cheese and creamy peanut butter until light and fluffy.

STEP FOUR: Add the sifted powdered sugar and beat again until smooth and creamy.

STEP FIVE: Add the vanilla extract and cold heavy cream to the cream cheese mixture. Beat on high speed for 2 minutes or until light and fluffy.

STEP SIX: Transfer the peanut butter cheesecake filling to a large piping bag or a zip-top bag with the corner snipped off, and pipe the cheesecake filling into each of the 12 muffin cups. Be sure to fill the cups all the way to the top.

topping added to each miniature cheesecake in a muffin tin

STEP SEVEN: Place a mini Reese’s cup into the center of each mini peanut butter cheesecake and gently press it into the filling, leaving the top exposed.

mini peanut butter cup topped on each of the cheesecake

STEP EIGHT: Refrigerate the mini peanut butter cup cheesecakes for a minimum of 8 hours or up to overnight. The cheesecake needs to chill and firm completely.

PRO TIP:

To speed up the setting process, you can freeze for 2 to 3 hours instead.

STEP NINE: Before serving, drizzle each of the mini peanut butter cheesecakes with a garnish of chocolate sauce over the top of each cheesecake.

PRO TIP:

Freezing these peanut butter cheesecake bites for about 20 to 25 minutes before serving makes it easier to remove the paper.

How To Serve

These little cheesecakes are just the right size for a sweet treat after a filling meal. Since they are small, they will give you just a bit of sweetness without being too big of a dessert. Enjoy them with a scoop of vanilla ice cream for an extra decadent treat.

To make it even more indulgent, serve the cheesecakes with a tall glass of cold milk or a dollop of freshly whipped cream. For a truly decadent experience, top off each mini cheesecake with sweetened strawberries or something similar – you won’t regret it!

You could also serve them with something a bit lighter such as sliced fresh fruit and mint, for an elegant yet balanced combination.

No bake desserts make easy recipes to whip up when you are short on time. Try our no-bake lemon pie and our no-bake Snickers bar pie for two more fantastic choices.

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Storage

IN THE FRIDGE: Store these peanut butter cup cheesecakes in an airtight container in the fridge for up to 1 week.

IN THE FREEZER: This rich peanut butter cheesecake can be kept in the freezer for up to 2 months. Store them in a labeled, airtight container.

Make sure to let the cheesecakes thaw in the fridge before serving.

a close up shot of a Mini Peanut Butter Cheesecake drizzled with chocolate sauce on a plate

These creamy mini peanut butter cheesecakes are the ideal dessert for anyone who is a cheesecake lover but doesn’t want to make a traditional cheesecake. The delicious filling is full of peanut butter and velvety cream cheese to create a truly indulgent treat.

Frequently Asked Questions

Can I freeze these mini Reese’s peanut butter cheesecakes?

These no-bake cheesecakes will keep in the freezer for up to 2 months.

Could I use crunchy peanut butter in this mini peanut butter cup cheesecakes recipe?

This no-bake cheesecake recipe is best made with creamy peanut butter. Since cheesecake tends to have a smooth and creamy texture, using crunchy peanut butter won’t give you the expected result.

How do you get the cream cheese to room temperature quickly?

To get the cream cheese to room temperature quickly, cut it into cubes and place it on a plate for about 20 minutes.

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