Mini Peanut Butter Cheesecakes
Mini Peanut Butter Cheesecakes are a delightful treat that combines the rich flavors of peanut butter and cream cheese in a bite-sized form. They are perfect for parties, family gatherings, or just a sweet indulgence after dinner. These little cheesecakes are easy to make and sure to please anyone who loves chocolate and peanut butter!
Why make this recipe
If you love the combination of chocolate and peanut butter, then this recipe is for you! These Mini Peanut Butter Cheesecakes are simple to prepare and require no baking. They are a fun way to enjoy classic flavors in a new format. Plus, they are portion-controlled, making them a great choice for satisfying your sweet tooth.
How to make Mini Peanut Butter Cheesecakes
Ingredients:
- 12 standard-sized Reese’s peanut butter cups, unwrapped
- 16 ounces cream cheese, softened to room temperature
- 3/4 cup creamy peanut butter
- 1 1/2 cups powdered sugar, sifted
- 1 1/2 teaspoons vanilla extract
- 1/3 cup heavy cream, cold
- 12 mini Reese’s cups, unwrapped
- Chocolate syrup, for garnish
Directions:
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Place one standard-sized Reese’s peanut butter cup in the bottom of each liner.
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add the creamy peanut butter, powdered sugar, and vanilla extract to the cream cheese, and mix until well combined.
- In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully incorporated.
- Spoon the peanut butter cheesecake mixture into each cupcake liner, on top of the Reese’s cups.
- Top each cheesecake with a mini Reese’s cup.
- Refrigerate for at least 4 hours or until set.
- Before serving, drizzle with chocolate syrup.
How to serve Mini Peanut Butter Cheesecakes
Serve these mini cheesecakes chilled right out of the refrigerator. You can place them on a serving platter and drizzle some extra chocolate syrup over the top for a beautiful presentation. Enjoy them as a dessert after dinner, or treat yourself to one as a midday snack!
How to store Mini Peanut Butter Cheesecakes
Store any leftover Mini Peanut Butter Cheesecakes in an airtight container in the refrigerator. They will stay fresh for up to a week. If you want to keep them longer, you can also freeze them. Just make sure to wrap them tightly, and they can last for up to a month in the freezer.
Tips to make Mini Peanut Butter Cheesecakes
- Make sure your cream cheese is softened to room temperature for a smooth texture.
- Use a sifter for the powdered sugar to avoid lumps in your cheesecake mixture.
- For extra peanut butter flavor, you can sprinkle some crushed peanuts on top before serving.
Variation
If you’re feeling adventurous, try adding a layer of chocolate ganache on top before chilling. This will add a rich chocolate layer that pairs wonderfully with the peanut butter flavor.
FAQs
1. Can I use crunchy peanut butter instead of creamy?
Yes, you can use crunchy peanut butter for added texture if you prefer a little crunch in your cheesecakes.
2. How can I make these gluten-free?
To make these Mini Peanut Butter Cheesecakes gluten-free, ensure that the Reese’s cups you use are gluten-free, and check the labels on other ingredients to be safe.
3. Can I use a different type of topping besides chocolate syrup?
Absolutely! You can use whipped cream, caramel sauce, or even melted white chocolate as a topping for a different flavor twist.
Mini Peanut Butter Cheesecakes
Ingredients
Base Ingredients
- 12 pieces standard-sized Reese’s peanut butter cups, unwrapped Used as the base of each cheesecake.
- 16 ounces cream cheese, softened to room temperature Ensure it is softened for a smooth mixture.
- 3/4 cup creamy peanut butter Provides the main flavor.
- 1 1/2 cups powdered sugar, sifted Sift to avoid lumps.
- 1 1/2 teaspoons vanilla extract
- 1/3 cup heavy cream, cold Whipped to form stiff peaks.
- 12 pieces mini Reese’s cups, unwrapped Used to top each cheesecake.
- to taste Chocolate syrup, for garnish Optional, to drizzle on top.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Place one standard-sized Reese’s peanut butter cup in the bottom of each liner.
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add creamy peanut butter, powdered sugar, and vanilla extract to the cream cheese; mix until well combined.
- In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture until fully incorporated.
- Spoon the cheesecake mixture into each cupcake liner, on top of the Reese’s cups.
- Top each cheesecake with a mini Reese’s cup.
- Refrigerate for at least 4 hours or until set.
- Before serving, drizzle with chocolate syrup.
