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Miniature Peanut Butter Cheesecakes

 Miniature Peanut Butter Cheesecakes
"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.
6 ServingsPrep: 20 min. Bake: 15 min. + chilling


  • 1/3 cup graham cracker crumbs
  • 1 tablespoon sugar
  • 5 teaspoons butter, melted
  • 4 ounces cream cheese, softened
  • 1/4 cup sugar
  • 2 teaspoons all-purpose flour
  • 2 tablespoons beaten egg
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • 6 miniature peanut butter cups


  • In a small bowl, combine the cracker crumbs, sugar and butter. Press
  • onto the bottoms of six paper-lined muffin cups; set aside.
  • 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.
  • 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

2 of 2

Miniature Peanut Butter Cheesecakes (continued)

Directions (continued)

  • servings.
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.