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Miniature Peanut Butter Cheesecakes Recipe
Miniature Peanut Butter Cheesecakes Recipe photo by Taste of Home

Miniature Peanut Butter Cheesecakes Recipe

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5 30
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"These yummy treats, with a peanut butter cup inside, were handed down to me from my mother," notes Mary Ann Dell of Phoenixville, Pennsylvania. They're perfect for holidays or any special occasion.
TOTAL TIME: Prep: 20 min. Bake: 15 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min. + chilling
MAKES: 6 servings

Ingredients

  • 1/3 cup graham cracker crumbs
  • 1 tablespoon sugar
  • 5 teaspoons butter, melted
  • FILLING:
  • 4 ounces cream cheese, softened
  • 1/4 cup sugar
  • 2 teaspoons all-purpose flour
  • 2 tablespoons beaten egg
  • 1/4 teaspoon vanilla extract
  • 6 miniature peanut butter cups

Nutritional Facts

1 cheesecake equals 201 calories, 13 g fat (7 g saturated fat), 51 mg cholesterol, 136 mg sodium, 19 g carbohydrate, trace fiber, 3 g protein.

Directions

  1. In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottoms of six paper-lined muffin cups; set aside.
  2. In a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg and vanilla; beat on low speed just until combined. Place a peanut butter cup in the center of each muffin cup; fill with cream cheese mixture.
  3. Bake at 350° for 15-18 minutes or until center is set. Cool on a wire rack for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 2 hours. Yield: 6 servings.
Originally published as Miniature Peanut Butter Cheesecakes in Cooking for 2 Winter 2009, p31

Nutritional Facts

1 cheesecake equals 201 calories, 13 g fat (7 g saturated fat), 51 mg cholesterol, 136 mg sodium, 19 g carbohydrate, trace fiber, 3 g protein.

Reviews for Miniature Peanut Butter Cheesecakes

AVERAGE RATING
   (29)
RATING DISTRIBUTION
5 Star
 (23)
4 Star
 (5)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 12, 2015

"Very good, Easy too make and fun for kids"

MY REVIEW
Reviewed Jan. 8, 2015

"These cheesecakes are incredibly delicious! I doubled the recipe, and like others have stated, the cheesecake part is not quite enough to fully cover the peanut butter cups. I bet if we made half as much more of the filling, it would be just right. I will definitely make these again. Thank you for sharing the recipe, Mary Ann Dell."

MY REVIEW
Reviewed Mar. 23, 2014

"Awesome"

MY REVIEW
Reviewed Feb. 9, 2014

"I just made these this evening. Quick and easy to make. I did cut the peanut butter cups into quarters and chilled them before removing from the liners. Thanks for the suggestions. One is pretty filling. I may add a decorative garnish to the top."

MY REVIEW
Reviewed Jun. 16, 2013

"I think that the next time I make these I will chop up the mini peanut butter cups and add a little more egg or less flour so that I will have a little more cheesecake so that the liners are filled fuller. I did double the recipe last time and will do again next time."

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