Description
These Mini Peanut Butter Cheesecakes are rich, bite-sized treats perfect for parties or snacking. They feature a buttery graham cracker crust topped with a smooth and creamy peanut butter cheesecake filling. Finished with chopped peanuts and an optional drizzle of chocolate ganache, they offer the perfect balance of sweet, salty, and tangy flavors in a small package.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons unsalted butter, melted
- 12 ounces cream cheese, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup all-purpose flour
- 1/4 cup sour cream
- 1/4 cup chopped peanuts (for garnish)
- Chocolate ganache (optional, for drizzling)
Instructions
- Preheat your oven to 325°F (163°C) and line a mini muffin tin with paper liners.
- In a bowl, mix graham cracker crumbs with melted butter. Press a tablespoon of the mixture into the bottom of each muffin cup.
- In a large bowl, beat cream cheese until smooth. Add peanut butter, granulated sugar, and vanilla extract, continuing to beat until well combined.
- Add eggs one at a time, beating well after each addition.
- Gradually add flour and sour cream, mixing until just combined.
- Spoon the cheesecake mixture over the graham cracker crust in each muffin cup.
- Bake for 15-18 minutes or until the edges are set and the centers are slightly jiggly.
- Allow the mini cheesecakes to cool in the muffin tin, then refrigerate for at least 2 hours to set completely.
- Garnish with chopped peanuts and drizzle with chocolate ganache if desired before serving.
Notes
- Ensure the cream cheese, eggs, and sour cream are at room temperature before mixing to prevent lumps in the batter.
- Do not overmix the batter after adding the flour to ensure a smooth texture.
- These cheesecakes can be made ahead of time and stored in the refrigerator for up to 3 days.
- Serve with coffee or milk for a delightful pairing.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 150-180
- Sugar: 10-12 g
- Sodium: 80-100 mg
- Fat: 10-12 g
- Saturated Fat: 5-6 g
- Trans Fat: 0 g
- Carbohydrates: 12-15 g
- Fiber: <1 g
- Protein: 3-4 g
- Cholesterol: 30-40 mg
