June 6, 2023
Review RecipeMini Peanut Butter Cheesecakes
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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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.
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:
- 18 unwrapped peanut butter cups, refrigerated (Reese’s)
- 20 ounces of cream cheese, softened
- 1 can of sweetened condensed milk
- ⅔ cup of 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
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: 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.
STEP FOUR: Spoon the cheesecake batter over the top of peanut butter cups, filling to the top.
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.
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.
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.
MORE CHEESECAKE RECIPES
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. Store them in a labeled, airtight container.
Make sure to let the cheesecakes thaw in the fridge before serving.
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 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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Mini Peanut Butter Cheesecakes
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
- ⅔ 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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