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Mini Peanut Butter Cheesecakes on a counter with a variety of toppings after being decorated from overhead.
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Mini Peanut Butter Cheesecakes

Mini Peanut Butter Cheesecakes start with sweet, crumbly peanut butter crusts topped with a peanut butter-flavored cheesecake filling. Each is a rich and satisfying hand-held treat that is perfect for peanut butter lovers! These would be a delicious addition to your Christmas Dessert Charcuterie Board this season or anytime you crave a delicious individual-sized treat!
Prep Time20 minutes
Chilling Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Keyword: Mini Peanut Butter Cheesecakes
Servings: 18 mini peanut butter cheesecakes
Calories: 365kcal
Author: Amanda Rettke--iambaker.net

Ingredients

Crust

  • 1 cup (258 g) peanut butter, creamy or crunchy
  • 1 cup (200 g) granulated sugar
  • 1 large egg, room temperature

Filling

  • 2 packages (8 ounces each) cream cheese, softened
  • ⅓ cup (67 g) granulated sugar
  • ¾ cup (193.5 g) creamy peanut butter
  • 3 tablespoons sour cream
  • ½ teaspoon vanilla extract
  • ¾ cup (178.5 g) heavy whipping cream, cold
  • ½ cup (62.5 g) confectioners' sugar

Instructions

Crust

  • Preheat oven to 350°F. Line muffin tins with cupcake liners. (This recipe makes 18 mini cheesecakes.)
  • In a mixing bowl, stir together the peanut butter, sugar, and egg until combined.
  • Evenly press about 1 ½ tablespoons of the peanut butter mixture into the bottom of each liner.
  • Bake for 10-12 minutes, or until slightly crisp and no longer shiny. Allow the crusts to cool completely.

Cheesecake

  • To a large mixing bowl, add cream cheese and sugar. Using a hand mixer, beat until smooth, scraping down the sides of the bowl as needed.
  • Add the peanut butter, sour cream, and vanilla extract. Blend until smooth and creamy, scraping down the sides of the bowl as needed.
  • To a separate large mixing bowl, add heavy cream.
  • Start mixing at the lowest speed, gradually increasing the speed to medium until the cream starts to thicken.
  • When the cream begins to thicken, reduce speed to low.
  • Slowly add confectioners' sugar. Then, increase to medium speed and eventually to high speed until stiff peaks form. (Stiff peaks refer to the whipped cream peaks that stand straight up and hold their shape firmly.) Be cautious to avoid splattering.
  • Gently fold the whipped cream into the cream cheese mixture until completely combined.
  • Divide the filling evenly between the cooled peanut butter crusts.

Chilling Cheesecakes

  • Refrigerate for 1 hour, up to overnight.
  • Enjoy the mini peanut butter cheesecakes as-is or with your favorite toppings.

Nutrition

Serving: 1mini cheesecake | Calories: 365kcal