Delish Mini Peanut Butter Cheesecakes
I made these mini peanut butter cheesecakes on a weeknight when I was knee‑deep in laundry and half a mug of cold coffee, and I swear they still came out like a bakery miracle. You get a buttery cookie crust, a creamy PB cheesecake center, and a little chocolate situation on top if you want to be extra. No water bath. No drama. Just a little whisk-whisk, bake, chill, and flex.
My husband is a peanut butter person to his core—like, spoon-in-the-jar while the dishwasher is running vibes—so these are a guaranteed cease-fire in our house. I sent a batch to soccer practice once, and the moms started “sample cutting” them into halves and then thirds, and then they were just… gone. Now whenever someone texts, “what can I bring?” I say, “Delish Mini Peanut Butter Cheesecakes,” and we’re set.
Why You’ll Love This Delish Mini Peanut Butter Cheesecakes
– They’re mini, which means automatic portion control… or at least the illusion of it.
– No water bath. No cracks. No cheesecake tantrums.
– Make-ahead friendly—chill overnight and you look like a hero tomorrow.
– Chocolate + peanut butter. I mean, do I need another bullet?
– Easy pantry ingredients. You probably have half of it right now.
How to Make It
You’ll need a standard 12-cup muffin tin and paper liners. Heat the oven to 325°F. For the crust, stir 1 cup chocolate cookie crumbs (Oreos without the filling or chocolate graham crumbs both work) with 2 tablespoons sugar and 4 tablespoons melted butter until it looks like wet sand. Press about 1 tablespoon into each liner and bake 5 minutes to set.
Filling time: Beat 16 ounces room-temp cream cheese until it’s smooth and slightly fluffy—really get those lumps out. Mix in 1/2 cup creamy peanut butter (not the separated kind), 1/2 cup granulated sugar, 1/3 cup sour cream, 2 teaspoons vanilla, and a pinch of salt. Scrape the bowl—like, actually do it. Add 2 eggs, one at a time, just until combined. Don’t overbeat here; that’s how you get cracks and sadness.
Scoop the batter into cups (about 2 tablespoons per, they’ll be about 3/4 full). If you feel like showing off, warm a tablespoon of peanut butter in the microwave for 15 seconds and swirl a little on top with a toothpick. Bake 14–16 minutes, until edges are set and the centers have a soft jiggle. Turn off the oven, crack the door, and let them sit 10 minutes. Then cool on the counter another 20.
Chill at least 2 hours (overnight is dreamy). Top with melted chocolate, chopped peanuts, or even a tiny cloud of whipped cream. Makes 12 minis. Try not to inhale them immediately.
Ingredient Notes
– Cream cheese: Room temperature is non-negotiable. Cold cream cheese gives you lumpy batter and a grouchy baker.
– Peanut butter: Use a regular creamy PB (Jif/Skippy-style). Natural, drippy PB can make the batter oily unless you stir it aggressively and add an extra pinch of sugar.
– Sour cream: Gives that classic tang and keeps things plush. Greek yogurt works in a pinch.
– Eggs: Room temp helps everything blend like a dream. Cold eggs = more mixing = more air = cracks.
– Cookie crumbs: Chocolate wafers or Oreos (cream scraped out) are best. Graham crackers work if you want less chocolate.
– Butter: Melted, to bind the crust. If your crust looks dry, add another teaspoon. If it’s greasy, toss in a pinch more crumbs.
– Vanilla + salt: Tiny details, big flavor payoffs. The salt makes the peanut butter pop.
– Chocolate: Optional drizzle but highly recommended. A handful of chips melted with a dab of coconut oil gives that shiny finish.
Recipe Steps
1. Heat oven to 325°F and line a 12-cup muffin tin with paper liners.
2. Stir 1 cup cookie crumbs, 2 tbsp sugar, and 4 tbsp melted butter; press 1 tbsp into each liner and bake 5 minutes.
3. Beat 16 oz room-temp cream cheese until smooth; mix in 1/2 cup peanut butter, 1/2 cup sugar, 1/3 cup sour cream, 2 tsp vanilla, and a pinch of salt.
4. Add 2 eggs, one at a time, mixing on low just until combined; scrape the bowl.
5. Divide batter among cups; swirl warmed peanut butter on top if desired; bake 14–16 minutes until set at edges with a soft jiggle in centers.
6. Cool 10 minutes in the cracked oven, 20 minutes on the counter, then chill 2 hours; top with melted chocolate and chopped peanuts.
What to Serve It With
– Coffee. Hot, iced, whatever your personality needs.
– A cold glass of milk for that classic PB vibe.
– Sliced bananas or strawberries if you want fruit to pretend it’s health food.
– A drizzle of warm ganache or store-bought caramel when you’re feeling extra.
Tips & Mistakes
– Don’t overbake. A little wiggle in the center is your friend; they firm up as they chill.
– Use room-temp everything. It blends smoother and prevents overmixing.
– Paper liners save your sanity. Silicone works, but release can be weird.
– Tap the pan once before baking to pop sneaky air bubbles.
– Chill time matters. Warm cheesecake tastes eggy; cold cheesecake tastes like dessert.
Storage Tips
Pop them in an airtight container and stash in the fridge up to 5 days. They taste amazing cold—like PB cup energy, but fancy. For longer storage, freeze on a sheet pan until solid, then bag them up for 2 months. Thaw in the fridge. Also, yes, I’ve eaten one for breakfast with coffee. Zero regrets.
Variations and Substitutions
– Almond or cashew butter: Works, but choose the not-very-runny kind.
– Graham cracker crust: Lighter, less chocolatey, still great. Gluten-free crumbs work too.
– Swirl ideas: Nutella, raspberry jam, or a spoon of caramel. Don’t go too heavy or they’ll sink.
– Sweeteners: You can swap in honey or maple (use 1/3 cup; batter will be slightly looser). Chill well.
– No sour cream? Use full-fat Greek yogurt.
– Dairy-free: Use dairy-free cream cheese and coconut yogurt; texture’s softer but lovely.
– Topping swap: Chopped pretzels for salty crunch. Huge yes.
Frequently Asked Questions
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Delish Mini Peanut Butter Cheesecakes
Ingredients
Crust
- 1⅓ cups chocolate wafer cookie crumbs
- 3 tbsp granulated sugar
- ⅛ tsp fine sea salt
- 5 tbsp unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- ⅔ cup creamy peanut butter
- ½ cup granulated sugar
- ¼ cup sour cream
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 2 tsp cornstarch
- ⅛ tsp kosher salt
Topping
- ⅓ cup semisweet chocolate chips
- 3 tbsp heavy cream
- 2 tbsp creamy peanut butter
- 2 tbsp chopped roasted peanuts
- 1 cup whipped cream, for serving optional
Instructions
Preparation Steps
- Preheat oven to 325°F. Line a 12-cup muffin tin with liners.
- Combine crumbs, sugar, and salt in a medium bowl.
- Pour in melted butter; toss until the mixture looks like wet sand.
- Press about 1 packed tablespoon into each liner; flatten gently.
- Bake crusts 6 minutes; set pan on a rack to cool slightly.
- Beat cream cheese in a bowl until completely smooth.
- Mix in peanut butter, sugar, sour cream, vanilla, lemon juice, and cornstarch.
- Add eggs one at a time on low; stop when just combined.
- Spoon batter over crusts, filling each about three-quarters full.
- Bake 14 to 16 minutes until centers jiggle slightly.
- Cool 30 minutes in pan, then refrigerate until chilled.
- Warm chocolate chips with cream until glossy; stir in peanut butter.
- Spoon or drizzle topping; sprinkle chopped peanuts.
- Serve chilled; top with whipped cream if using.