Is there anything more indulgent and satisfying than mini peanut butter cheesecakes? These bite-sized beauties seriously hit the spot during the holidays (hello, family gatherings!). But don’t worry, they’re also delicious enough to whip up during any time of year if you need a spot of comfort.
It’s one thing that these tasty treats are rich and creamy thanks to the heavy cream and shortbread base. But you can kind of get away with saying that there’s some element of healthiness to these tiny morsels. After all, peanuts contain tons of fiber, iron, and vitamin B6 (and who can argue with that?).
The crust here is made with shortbread cookies and melted butter for a Christmas-like feel. I’ve also made it with Graham crackers though, so feel free to go traditional if you prefer.
But honestly, the star of the show here is the rich, smooth, and decadent peanut filling.
Each bite is incredibly creamy and gets a glorious texture from being baked in the oven and then chilled. Oh, and don’t even get me started on the cream-based chocolate peanut butter sauce.
Yep – this is a recipe you’ll want to loosen your belt for!
Why You’ll Love These Mini Peanut Butter Cheesecakes
- They’re bite-sized and perfect for an after-dinner treat!
- They’re made with simple ingredients that you probably already have in your pantry.
- Each bite is creamy, indulgent, and completely delicious.
- The balance of chocolate and peanuts in this recipe stops the cheesecakes from tasting sickly sweet.
- The use of heavy cream makes them taste incredibly rich.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
Cookie Crust
- Shortbread cookies. Instead of Graham crackers, you’ll be using shortbread for an uber-buttery base!
- Butter. To bind your cookies together and add a rich and indulgent taste to your base.
Peanut Butter Cheesecake Filling
- Cream Cheese. For that classically creamy flavor. I suggest using full-fat cream cheese for best results.
- Sugar. I find that granulated sugar is best for this cheesecake as the grains are small enough to blend into the other ingredients effortlessly.
- Vanilla extract. To enhance the flavors of the sugar and cream cheese.
- Salt. Just a pinch to balance the mixture.
- Smooth peanut butter. I like using smooth peanut butter for the filling, but you can give crunchy a try if you want a bit more bite.
- Eggs. You’ll want to bring these to room temperature before adding them to the filling mixture. Virtually any eggs are fine, but I prefer using free-range where possible.
Chocolate Peanut Butter Sauce
- Heavy cream. For richness and creaminess.
- Dark chocolate. For an uber-chocolatey and rich flavor that works with the sweet filling beautifully.
- Smooth peanut butter. For an extra hit of peanut flavor!
- Peanuts. To garnish and add crunch to the creamy chocolate topping!
How to Make Mini Peanut Butter Cheesecakes
- Step One: Line a muffin tin with paper liners.
- Step Two: Mix shortbread cookies and melted butter in a small bowl. Press mixture into the bottom of the muffin liners (about 1 to 2 teaspoons each).
- Step Three: Preheat oven to 350F. In a large mixing bowl, beat cream cheese, sugar, vanilla, salt and peanut butter on medium speed until combined.
- Step Four: Add in eggs, one at a time, on low speed. Mix until combined.
- Step Five: Fill muffin tin with cheesecake mixture about ¾ way full. Bake for 20 minutes. Cool to room temperature and then refrigerate for 1 to 2 hours.
- Step Six: Heat heavy cream in a small saucepan over medium heat until it starts to steam. Turn off the heat and add in dark chocolate. Ensure the chocolate is completely covered by the cream by gently shaking the saucepan. Let sit for 3 minutes.
- Step Seven: Add in peanut butter and stir until it’s melted and smooth. Let it cool for 15 minutes and stir again. Spoon over top mini cheesecakes. Garnish with chopped peanuts.
Equipment Needed
You don’t need many pieces of equipment to make these mini peanut butter cheesecakes, but these picks can make life way easier.
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What to Serve with Mini Peanut Butter Cheesecakes
If you want to dial up these mini peanut butter cheesecakes with a few extra indulgences, eat them with these incredible sweet treats!
Recipe Tips and Tricks
- Make sure all your cold ingredients have been brought to room temperature before starting. This will ensure that everything blends into a smooth mixture without any clumps!
- Mix the eggs in last. It’s a good idea to get your eggs in last as overbeating this ingredient can cause cracking and unsightly air bubbles.
- If you’re using paper cups for these cheesecakes, freeze them before removing the paper. The slightly harder texture will make a clean break much easier.
- Don’t skimp on chilling time. You need to make sure your mini peanut butter cheesecakes are properly set before serving them.
Variations and Substitutions
- You can easily switch up the crunchy peanut topping with virtually anything you want. M&Ms, crumbled Oreos, chocolate chips – you name it, it’ll probably work!
- Although shortbread works best for the base, you can use a chocolate cookie for a different taste. The measurements will be the same, but the overall flavor of your cheesecakes will be slightly richer and heavier.
- Instead of a chocolate cream topping, you can use frosting! A dash of whipped cream or vanilla frosting is a great variation on the traditional recipe.
- If you want a Peanut Butter & Jelly feel, a small spoonful of jam is all you need! Strawberry or raspberry jam is always delicious, but virtually any fruity scoop is worth trying!
- If you don’t particularly like peanut butter, you can use cashew or almond butter in its place. The measurements should be the same, so don’t stress!
Storage Instructions
These mini peanut butter cheesecakes will hold up well in the fridge for up to 4 days in an airtight container.
I recommend laying them down on paper towels to suck up any residual moisture that might make the cheesecakes sticky (or gooey!).
Can I Freeze?
If you want to freeze these mini peanut butter cheesecakes, I suggest doing it before adding the chocolate topping.
The cheesecakes should hold up more easily and prevent freezer burn.
Just make sure you eat them within 3 months of freezing (remember to label those Ziploc bags properly!).
Cheesecake Recipes
- Brownie Bottom Cheesecake
- Maple Syrup Cheesecake
- Cranberry White Chocolate Cheesecake
- Pecan Pie Cheesecake
You’ll also like these Thai Flank Steak Kabobs.
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Mini Peanut Butter Cheesecakes with Chocolate Peanut Butter Sauce
Ingredients
Cookie Crust
- 6 shortbread cookies crushed
- 3 tbsp unsalted butter melted
Peanut Butter Cheesecake Filling
- 2 packages cream cheese 8oz/250g package, softened
- ½ cup granulated sugar
- ½ tsp vanilla extract
- ½ tsp salt
- ½ cup smooth peanut butter
- 2 eggs
Chocolate Peanut Butter Sauce
- 1 cup heavy cream
- 1 ½ cups dark chocolate finely chopped
- 1 tbsp smooth peanut butter
- ⅛ cup peanuts chopped
Instructions
Cookie Crust
- Line a muffin tin with paper liners.
- Mix shortbread cookies and melted butter in a small bowl. Press mixture into the bottom of the muffin liners (about 1 to 2 teaspoons each).
Peanut Butter Cheesecake Filling
- Preheat oven to 350°F. In a large mixing bowl, beat cream cheese, sugar, vanilla, salt and peanut butter on medium speed until combined.
- Add in eggs, one at a time, on low speed. Mix until combined.
- Fill muffin tin with cheesecake mixture about ¾ way full. Bake for 20 minutes. Cool to room temperature and then refrigerate for 1 to 2 hours.
Chocolate Peanut Butter Sauce
- Heat heavy cream in a small saucepan over medium heat until it starts to steam. Turn off the heat and add in dark chocolate. Ensure the chocolate is completely covered by the cream by gently shaking the saucepan. Let sit for 3 minutes.
- Add in peanut butter and stir until it’s melted and smooth. Let it cool for 15 minutes and stir again. Spoon over top mini cheesecakes. Garnish with chopped peanuts.
Equipment
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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