• Prep Time: 20 MINUTES
  • Cooking Time: 20 MINUTES
  • Serves: 12

Peanut Butter Cheesecake Minis

  • Recipe Submitted by on

 Ingredients List

  • FOR THE CRUST:
  • 1 & 1/2 cups graham cracker crumbs
  • 4 tablespoons granulated sugar
  • 1/4 cup unsalted butter, melted
  • 12 bite-size peanut butter cups*
  • FOR THE FILLING:
  • 16 ounces cream cheese, at room temperature
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 2 large eggs

 Directions

TO MAKE THE CRUST:
Preheat oven to 350°F. Place a cupcake liner in 12 cups of a standard muffin pan(s).
In a medium bowl, combine the graham cracker crumbs, sugar, and butter. Stir until crumbs are moistened. Press the crust into the bottom of each muffin cup. Place 1 peanut butter cup in the center of each crust.

TO MAKE THE FILLING:
Using an electric mixer on medium speed, beat the cream cheese until fluffy. Add the sugar and mix until combined. Mix in the flour. Mix in the vanilla, beating well. Add the eggs, one at a time, beating well after each addition.
Spoon the mixture over the peanut butter cups and crusts, filling to the top of each cup.
Bake 20 minutes or until set. Cool completely before serving. Keep any leftover cheesecakes refrigerated.

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