Peanut Butter Cup Cheesecake
Jump to RecipeI've made it very clear I'm not a fan of peanut butter, but my husband loves it. So for this dessert, I sucked it up and made this peanut butter cup cheesecake for him. A bite-sized cheesecake treat that's quick and easy to make. Sometimes I really crave cheesecake but I don't want to make it. When it's done cooking you have to let it sit in the fridge for hours. And I want my treat now!
The one thing about this recipe is that I had a lot of these ingredients at home besides the graham crackers. The best thing about bite-sized treats is that there is such a short cook time on them. Making bite-sized desserts are my favorite. The recipe calls for creamy peanut butter but you can add chunky if you want. And if you're like me and peanut butter isn't your thing, you can swap it with almond butter or sunflower butter.
If you're a fan of Reeses this is the treat for you. You can even sprinkle some crumbled Reeses on top of the mini cheesecakes if you want some extra flavor. Homemade cheesecake is the best and my husband really loved how small these mini cheesecakes were. They can literally be eaten in two bites. If peanut butter isn't your thing, you can check out my other mini cheesecake recipe here. It's a plain cheesecake recipe but you can add some fruit or fruit syrup on top.
Let me know if you make this recipe by leaving a comment!
Peanut Butter Cup Cheesecake
Ingredients
Graham Cracker Crust:
Cheesecake Filling:
- 16 oz (2 packages) of cream cheese, room temperatureRun the packages under hot water to soften it up.
- ½ cup granulated sugar
- 2 large eggs, room temperature
- ½ cup creamy peanut butter - store brand is fine
- 1 teaspoon vanilla extract
Chocolate Peanut Butter Topping:
- ½ cup semi-sweet chocolate chips
- 3 tbs creamy peanut butter
- 2 tbs coconut oil
Instructions
- * Preheat oven to 350
- In your muffin pan, place cupcake liners in there and set aside.
- In a small bowl, make your graham cracker crust.
- In your mixer, start your cheesecake filling. Make sure the cream cheese is soft, this is crucial.
- Add 1 tbs of crust to the muffin liners and push it down with the back of the tbs.
- Add 1 tbs of cheesecake mix on top of the crust and use a butter knife or spoon to make sure crust is covered.
- Cook at 350 for 17 minutes. After it's done and the cheesecake is no longer jiggling, let it cool.
- Once the cheesecake is cool, add the chocolate Pb topping to each cheesecake cup. I used one tbs scoop on top of each. I also made sure to evenly distribute the chocolate by lifting up the pan and moving it around.
- Set them in the fridge until hard. And enjoy!
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