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Mini Peanut Butter Cheesecakes

Review Recipe
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
  1. Mini Peanut Butter Cheesecakes Ingredients
  2. How to Make This Mini Peanut Butter Cheesecakes Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

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 with a bite taken out on plate

Mini Peanut Butter Cheesecakes Ingredients

Mini Peanut Butter Cheesecakes raw ingredients that are labeled

You’ll need:

  • 18 unwrapped peanut butter cups, refrigerated (Reese’s)
  • 20-ounces cream cheese, softened
  • 1 can sweetened condensed milk
  • ⅔ cup peanut butter, creamy
  • 18 unwrapped mini peanut butter cups, refrigerated (Reese’s)
  • Chocolate sauce, optional topping

PRO TIP:

Refrigerating the peanut butter cups before using them makes it easier to work with in these mini desserts.

SUBSTITUTIONS AND ADDITIONS

PEANUT BUTTER: We’d recommend sticking with creamy peanut butter rather than crunchy peanut butter for this cheesecake recipe.

How to Make This Mini Peanut Butter Cheesecakes Recipe

STEP ONE: Add parchment paper cupcake liners to 2 muffin tins.

OUR RECIPE DEVELOPER SAYS

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

STEP TWO: Place a full-size peanut butter cup in each of the prepared muffin cups.

STEP THREE: Add the cream cheese, sweetened condensed milk, and peanut butter to a large bowl and beat with an electric mixer until creamy, scraping the sides of the bowl often. Reserve ½ cup of the peanut butter cheesecake filling for topping, and refrigerate.

ingredients mixed until creamy in a bowl

STEP FOUR: Spoon the cheesecake batter over the top of peanut butter cups, filling to the top.

cheesecake mixture spooned over the peanut butter cups in a muffin tin

STEP FIVE: Refrigerate for 8 hours or overnight. 

PRO TIP:

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

STEP SIX: Allow the reserved topping to come to room temperature, then beat until light and fluffy. Using a piping bag or spoon, add a dollop of topping to each miniature cheesecake.

STEP SEVEN: Top each cheesecake with a single mini peanut butter cup, pressing down.

topping added to each miniature cheesecake in a muffin tin

STEP EIGHT: Top the mini cheesecakes with optional chocolate sauce, then serve. 

PRO TIP:

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

mini peanut butter cup topped on each of the cheesecake

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.

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.

Storage

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

IN THE FREEZER: This rich peanut butter cheesecake can be kept in the freezer for up to a month. Make sure to let them thaw in the fridge before serving.

a close up shot of a spoon with a piece of Mini Peanut Butter Cheesecakes

This creamy cheesecake is 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 one month.

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

Mini Peanut Butter Cheesecakes

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Any peanut butter lover will jump at the chance to sink their teeth into the creamy filling of these mini peanut butter cheesecakes.
Prep Time 15 minutes
Total Time 8 hours 15 minutes
Servings 18

Ingredients
  

  • 18 unwrapped peanut butter cups, refrigerated (Reese’s)
  • 20 ounces cream cheese, softened
  • 1 can sweetened condensed milk
  • cup peanut butter, creamy
  • 18 unwrapped mini peanut butter cups, refrigerated (Reese’s)
  • Chocolate sauce, optional topping

Instructions
 

  • Add parchment paper cupcake liners to 2 muffin tins.
  • Place full-size peanut butter cups in each of the liners.
  • Add the cream cheese, sweetened condensed milk, and peanut butter to a large mixing bowl and beat until creamy, scraping sides often. Reserve ½ cup for topping, refrigerate.
  • Spoon the cheesecake mixture over top of peanut butter cups, filling to the top.
  • Refrigerate for 8 hours or overnight. To speed up the setting process, you can freeze for 2 to 3 hours instead.
  • Allow the reserved topping to come to room temperature then beat until light and fluffy. Using a piping bag or spoon, add a dollop of topping to each miniature cheesecake.
  • Top each cheesecake with a single mini peanut butter cup, pressing down.
  • Top with optional chocolate sauce, then serve.

Notes

  • Refrigerating the peanut butter cups before using them makes it easier to work with in these mini desserts.
  • Parchment paper liners or foil-lined wrappers are the easiest to peel from the cheesecake filling.
  • To speed up the setting process, you can freeze for 2 to 3 hours instead.
  • Freezing these peanut butter cheesecake bites for about 20 to 25 minutes before serving makes it easier to remove the paper.

Nutrition

Calories: 291kcal | Carbohydrates: 17g | Protein: 7g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 33mg | Sodium: 226mg | Potassium: 178mg | Fiber: 1g | Sugar: 14g | Vitamin A: 437IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 0.5mg
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Proudly Prepared by the Spaceships Kitchen

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