If you’re a fan of peanut butter and creamy desserts, these Mini Peanut Butter Cup Cheesecakes are the perfect treat. They combine the rich, nutty flavor of peanut butter with a smooth, luscious cheesecake filling, all nestled on a simple peanut butter crust. These bite-sized cheesecakes are ideal for parties, potlucks, or any time you want an indulgent yet manageable dessert. Unlike traditional cheesecakes that can be intimidating to make, this recipe simplifies the process without sacrificing flavor or texture. The crust is a delightful mix of peanut butter and sugar bound together by an egg, while the filling blends cream cheese, peanut butter, and a touch of sour cream for tanginess, topped off with whipped cream for a light finish.

The combination of creamy and crunchy textures with the classic peanut butter flavor makes these cheesecakes irresistibly delicious. You don’t need to worry about slicing a large cake or portion control because these mini versions let everyone enjoy their perfect-sized indulgence. Plus, they’re easy to customize or dress up with chocolate chips, chopped peanuts, or even a drizzle of melted chocolate. Whether you’re looking for a make-ahead dessert or something special to impress guests, these mini cheesecakes deliver.

Why You’ll Love This Recipe

Peanut Butter Lovers’ Dream

The intense peanut butter flavor is front and center in both the crust and filling.

Easy to Make

No complicated crusts or baking skills required, and the mini size means quick setting.

Perfect Portions

Mini cheesecakes make serving easy and help with portion control.

Versatile and Customizable

Add chocolate chips, peanut butter cups, or a drizzle of chocolate for variety.

Make-Ahead Friendly

These cheesecakes store well and can be prepared in advance for stress-free entertaining.

Ingredients

Peanut butter (creamy or crunchy)
Granulated sugar
Egg
Cream cheese
Sour cream
Vanilla extract
Heavy whipping cream
Confectioners’ sugar

Variations

Chocolate Drizzle: Melt chocolate chips and drizzle over the tops for an extra indulgence.
Crunchy Toppings: Add chopped peanuts or crushed peanut butter cups for texture.
No-Bake Version: Skip baking the crust and chill it for a softer base.
Swap Peanut Butter: Use almond butter or other nut butters for a different flavor.
Vegan/Dairy-Free: Substitute cream cheese and whipping cream with plant-based alternatives.

How to Make the Recipe

Step 1

Preheat the oven to 350°F (175°C). Line a mini muffin tin with paper liners.

Step 2

In a mixing bowl, combine peanut butter, granulated sugar, and egg until smooth and well blended. Press a spoonful of this mixture firmly into the bottom of each muffin liner to form the crust.

Step 3

Bake the crusts for about 8 minutes, then remove from the oven and let cool completely.

Step 4

In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.

Step 5

Add the peanut butter, sour cream, and vanilla extract. Beat until combined and smooth.

Step 6

In a separate bowl, whip the cold heavy cream and confectioners’ sugar until stiff peaks form.

Step 7

Fold the whipped cream gently into the peanut butter mixture until fully incorporated.

Step 8

Spoon the filling over the cooled crusts in the muffin liners, filling almost to the top.

Step 9

Refrigerate for at least 4 hours or overnight until set.

Tips for Making the Recipe

Use room temperature cream cheese and egg for smoother mixing.
Don’t overmix the whipped cream into the filling to keep it light and airy.
Press the crust firmly into the liners to prevent crumbling.
Chill the cheesecakes long enough to ensure proper setting.
Use high-quality peanut butter for the best flavor.

How to Serve

Serve these mini peanut butter cup cheesecakes chilled, straight from the refrigerator. They’re perfect for dessert trays, parties, or as a sweet snack. Garnish with chopped peanuts, mini peanut butter cups, or a drizzle of chocolate ganache for extra flair. Because they’re already portioned, serving is effortless and mess-free.

Make Ahead and Storage

Storing Leftovers

Store leftover cheesecakes in an airtight container in the refrigerator for up to 4 days.

Freezing

You can freeze these mini cheesecakes for up to 2 months. Place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe container or bag.

Reheating

No reheating needed. Thaw frozen cheesecakes in the fridge overnight before serving.

FAQs

1. Can I use crunchy peanut butter instead of creamy?

Yes, either works well depending on your texture preference.

2. Do I have to bake the crust?

Baking helps set the crust but you can skip it for a softer base.

3. Can I make these gluten-free?

Yes, this recipe is naturally gluten-free as it doesn’t use flour.

4. How long do these cheesecakes need to chill?

At least 4 hours, but overnight chilling is best for firm cheesecakes.

5. Can I double the recipe?

Yes, simply double the ingredients and bake in batches or use two muffin tins.

6. Can I substitute sour cream?

Greek yogurt can be used as a substitute for a similar tang and texture.

7. Can I use low-fat cream cheese?

Full-fat cream cheese provides the best texture and flavor, but low-fat can be used with slight changes in creaminess.

8. How do I prevent cracks in the filling?

Avoid overmixing and chilling properly to prevent cracking.

9. Can I add chocolate chips to the filling?

Yes, fold in mini chocolate chips for added texture.

10. How should I store leftover cheesecakes?

Keep them in an airtight container in the refrigerator for up to 4 days.

Conclusion

Mini Peanut Butter Cup Cheesecakes are an indulgent yet approachable dessert that combines classic flavors with easy preparation. Their small size makes them perfect for any occasion, while the creamy peanut butter filling and simple crust deliver rich, satisfying flavor. Whether you’re hosting a party, looking for a quick sweet treat, or planning ahead with a make-ahead dessert, these cheesecakes will quickly become a favorite in your recipe collection.