Mini Peanut Butter Cheesecakes
Delightful bite-sized cheesecakes that combine peanut butter and cream cheese, perfect for parties or indulgent snacks.
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.
Notes
Store leftover cheesecakes in an airtight container in the refrigerator for up to a week. For longer storage, wrap tightly and freeze for up to a month. Use a sifter for the powdered sugar to avoid lumps.