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 Time15

Chill Time8

Total Time8 15

Course: Dessert

Cuisine: American

Keyword: Mini Peanut Butter Cheesecakes Recipe

Servings:

Calories: 321kcal

Line a standard muffin pan with 12 paper liners.
Place one standard-sized Reese’s cup into the bottom of each muffin cup.
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.
Add the sifted powdered sugar and beat again until smooth and creamy.
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.
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.
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.
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.
Before serving, drizzle each of the mini peanut butter cheesecakes with a garnish of chocolate sauce over the top of each cheesecake.

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.