Description
Indulge in these rich and creamy mini cheesecakes packed with peanut butter flavor and a perfect peanut butter crust. Easy to make and perfect for parties or a sweet treat, these bite-sized cheesecakes satisfy every peanut butter lover’s craving.
Ingredients
Crust
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1 cup (258 g) peanut butter, creamy or crunchy
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1 cup (200 g) granulated sugar
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1 large egg, room temperature
Filling
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2 packages (8 ounces each) cream cheese, softened
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⅓ cup (67 g) granulated sugar
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¾ cup (193.5 g) creamy peanut butter
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3 tablespoons sour cream
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½ teaspoon vanilla extract
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¾ cup (178.5 g) heavy whipping cream, cold
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½ cup (62.5 g) confectioners’ sugar
Instructions
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Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners.
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In a bowl, mix peanut butter, granulated sugar, and egg until smooth. Press about 1 tablespoon of the crust mixture into the bottom of each liner. Bake for 8–10 minutes. Remove from oven and let cool.
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In a large mixing bowl, beat softened cream cheese and granulated sugar until smooth and creamy.
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Add peanut butter, sour cream, and vanilla extract. Mix until fully combined.
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In a separate bowl, whip cold heavy cream and confectioners’ sugar until stiff peaks form.
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Gently fold whipped cream into the cream cheese mixture until smooth.
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Spoon or pipe the filling over each crust in the muffin tin. Smooth tops.
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Refrigerate for at least 4 hours or overnight until set.
- Optionally, garnish with mini peanut butter cups or chopped peanuts before serving.
Notes
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Use room temperature ingredients for best mixing results.
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For a crunchy crust, use crunchy peanut butter; for smoother texture, use creamy.
- These cheesecakes keep well in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American