Adorable Mini Peanut Butter Cup Cheesecakes Recipe: Homemade Bliss

These creamy mini peanut butter cup cheesecakes deliver pure dessert bliss in every bite.

Rich chocolate graham cracker crusts provide a perfect foundation for silky smooth cheesecake filling.

Nestled within the luxurious cream cheese mixture, chocolate peanut butter cups create irresistible pockets of sweet indulgence.

Small yet spectacular, these individual desserts pack an incredible flavor punch that will make taste buds dance.

Each miniature cheesecake offers a harmonious blend of tangy cream cheese, deep chocolate notes, and nutty peanut butter.

Topped with a swirl of whipped cream and extra chocolate pieces, these little delights promise to become your new favorite treat.

Prepare to fall in love with the most decadent dessert you’ve encountered this season.

Storing Mini Peanut Butter Cup Cheesecakes Recipe Made Easy

• Chilling Strategy: Refrigerate cheesecakes for at least 4 hours before serving to help them set perfectly and enhance flavor depth.
• Freezing Technique: Wrap individual cheesecakes tightly in plastic wrap and store in an airtight container for up to 3 weeks, perfect for make-ahead desserts.
• Freshness Window: Keep refrigerated cheesecakes in a sealed container for 5-7 days, ensuring maximum taste and texture quality when stored properly.
• Smart Serving Tip: Remove cheesecakes from refrigerator 15-20 minutes before serving to allow them to soften slightly, creating a more luxurious and creamy eating experience.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 2 hours 40 minutes

Calories: 400 kcal

Servings: 13

Everything In Mini Peanut Butter Cup Cheesecakes Recipe

• Oreo Cookies: Chocolatey base that adds rich, sweet crunch and holds the cheesecake foundation together, choose original flavor for classic taste.
• Unsalted Butter: Binds cookie crumbs and provides smooth, rich texture, ensure it's melted and at room temperature.

• Cream Cheese: Smooth, tangy base that creates creamy cheesecake texture, select full-fat variety for best results.
• Granulated Sugar: Sweetens and balances cream cheese's tanginess, use fine-grain for smooth incorporation.
• Large Eggs: Provide structure and richness to cheesecake, ensure they're room temperature for even mixing.
• Vanilla Extract: Enhances overall flavor and adds delicate aromatic depth, choose pure extract for best taste.
• Sour Cream: Adds moisture and subtle tanginess, creates silky smooth texture in cheesecake.

• Miniature Peanut Butter Cups: Delivers rich chocolate and peanut butter flavor, select high-quality brand for best taste experience.

Tools For Mini Peanut Butter Cup Cheesecakes Recipe

• Muffin tin: Essential for baking individual cheesecakes with perfect shape and size.
• Cupcake liners: Prevents sticking and makes removal easy.
• Mixing bowl: Needed for combining Oreo crumbs and melted butter.
• Measuring tablespoon: Helps create uniform crust layer in each liner.
• Food processor or rolling pin: Useful for crushing Oreo cookies into fine crumbs.
• Spatula: Helps mix ingredients and spread crust evenly.
• Oven: Required for baking the cheesecake crusts.

Step-By-Step For Mini Peanut Butter Cup Cheesecakes Recipe

• Create Chocolate Cookie Base

Crush chocolate sandwich cookies and mix with melted butter until crumbly. Press mixture firmly into cupcake liners, forming a solid foundation for your mini cheesecakes.

• Whip Creamy Cheesecake Filling

Blend cream cheese, sugar, and eggs until silky smooth. Be careful not to overmix, which can cause cracking during baking.

• Add Peanut Butter Swirl

Gently fold peanut butter into the cheesecake mixture, creating beautiful marble-like patterns throughout the batter.

• Bake and Cool

Place muffin tin in preheated oven and bake until centers are almost set but slightly jiggly. Remove and let cool completely at room temperature.

• Decorate and Chill

Top each mini cheesecake with chopped peanut butter cups. Refrigerate for several hours to help them set and develop rich, creamy texture.

Fun Tips For Mini Peanut Butter Cup Cheesecakes Recipe

• Crust Perfection: Press the Oreo crust firmly and evenly to create a solid base that won't crumble when serving cheesecakes.
• Smooth Filling Technique: Beat cream cheese at room temperature to avoid lumps and ensure a silky, creamy texture in your cheesecake.
• Freezer Peanut Butter Cup Hack: Freeze miniature peanut butter cups before chopping to prevent them from melting during mixing.
• Make-Ahead Magic: Prepare these mini cheesecakes up to 3 days in advance and store in an airtight container in the refrigerator for easy entertaining.
• Gluten-Free Swap: Replace Oreo cookies with gluten-free chocolate cookie crumbs or ground gluten-free graham crackers to make the recipe suitable for those with gluten sensitivities.

Serving Mini Peanut Butter Cup Cheesecakes Recipe With Style

• Chocolate Lover's Dream: Garnish each mini cheesecake with a halved peanut butter cup on top, creating a stunning visual and extra burst of chocolate-peanut butter flavor.
• Creamy Drizzle Delight: Melt some additional chocolate and drizzle it elegantly over the finished cheesecakes for a professional bakery-style presentation that adds richness.
• Nutty Crunch Topping: Sprinkle some chopped peanuts or crushed peanut butter cups around the edges of the cheesecakes to provide a delightful textural contrast and extra crunch.
• Sweet Companion Pairing: Serve these mini cheesecakes alongside a cold glass of milk or a scoop of vanilla ice cream to complement their rich, decadent flavor profile.

Decadent Mini Peanut Butter Cup Cheesecakes

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4.6 from 40 reviews

• Total Time: 2 hours 40 minutes
• Yield: 13 1x

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Description

Indulgent mini peanut butter cup cheesecakes combine creamy texture with rich chocolate-peanut butter flavors. Delicate graham cracker crusts and silky filling make these mini desserts irresistible for chocolate and cheesecake enthusiasts.

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Ingredients

Scale 1x2x3x

• 16 oz (450 g) cream cheese, softened
• ½ cup (120 g) creamy peanut butter
• ½ cup (100 g) granulated sugar
• 2 eggs, large
• 1 tsp vanilla extract
• ½ cup (120 ml) heavy cream
• 18 oreo cookies (or chocolate sandwich cookies), crushed
• 4 tbsps (60 g) unsalted butter, melted
• 1 cup (150 g) chopped mini peanut butter cups
• 1 cup (175 g) semi-sweet chocolate chips
• Extra mini peanut butter cups, halved
• Crushed peanuts
• Drizzle of melted peanut butter

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Instructions

1. Preparation: Pulverize Oreo cookies into a fine, consistent powder using a food processor or rolling pin, ensuring a smooth, uniform base layer.
2. Crust Formation: Combine the cookie crumbs with melted butter, mixing thoroughly until the mixture exhibits a cohesive, moldable consistency that holds its shape when compressed.
3. Liner Technique: Distribute the butter-infused crumb mixture evenly across cupcake liners, applying gentle, firm pressure to establish a compact, level crust foundation.
4. Initial Baking: Position the muffin tin in a preheated oven, baking the cookie base for a quick 5-minute interval to solidify its structure and intensify its crisp, toasted characteristics.
5. Cooling Phase: Extract the tin from the oven, allowing the crust to cool completely, creating a robust, stable platform for the subsequent cheesecake filling.

Notes

• Precision in Crushing: Crush Oreo cookies into ultra-fine, consistent crumbs for a smooth, professional-looking base that binds perfectly.
• Butter Binding Technique: Mix melted butter thoroughly with cookie crumbs until the mixture holds a compact shape, preventing crumbly or loose crusts.
• Gentle Pressing Method: Use light, even pressure when pressing crumb mixture into cupcake liners to create a uniform, sturdy foundation without compacting too densely.
• Cooling Crucial Step: Allow crust to cool completely before adding cheesecake filling to prevent soggy texture and ensure a crisp, stable base for your mini desserts.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 400
• Sugar: 25 g
• Sodium: 200 mg
• Fat: 28 g
• Saturated Fat: 14 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 80 mg