Mini Peanut Butter Cup Cheesecakes | Food Network Friday

Mini Cheesecakes with a Peanut Butter Cup surprise.

Mini Peanut Butter Cup Cheesecakes via Sweet as a Cookie

My boyfriend has been asking me to make him cheesecake for months. Personally I don’t like cheesecake. I think it’s a texture thing. These Mini Peanut Butter Cup Cheesecakes were the perfect treat to make for him. I know somethings good when he barely took a bite and he’s already saying “Mmmm.” Everyone loved these mini cheesecakes. I loved them because it meant no extra dishes. You just unwrap them and eat them like a cupcake, no forks and plates involved. I took these cheesecakes to the next level by topping them with some melted chocolate. I think the chocolate provided that extra edge that these cheesecakes needed.

Mini Peanut Butter Cup Cheesecakes via Sweet as a Cookie

The peanut butter cup in the middle is such a nice surprise. I wouldn’t suggest taking these to a party if someone has a nut allergy. They would never know the little peanut butter cup was inside. One of these mini cheesecakes with a nice tall glass of milk sounds pretty perfect to me. They would be a cute cupcake alternative since they’re still the same size.

Mini Peanut Butter Cup Cheesecakes via Sweet as a Cookie

This week my boyfriend and I went fishing. He caught a couple big bass and I didn’t catch a thing. I probably didn’t catch any fish because I was wearing my cat face tank top. Why in the world would I ever think it’s okay to fish with that kind of top on. Reminder to myself: Don’t wear a kitty tee fishing, ever! That goes for you, too. Don’t make the same mistake I did folks.

Mini Peanut Butter Cup Cheesecakes via Sweet as a Cookie

These cheesecakes are so simple to make. As long as all your ingredients are at room temperature, they’ll be done in no time. When they were done baking I stuck mine in the refrigerator to chill. My boyfriend could hardly wait until they were done. He’s one lucky guy getting all this food all the time, huh?

Mini Peanut Butter Cup Cheesecakes
Yields 16
A mini cheesecake with a hidden surprise.
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  1. 1 1/2 cups graham cracker crumbs
  2. 1/4 cup granulated sugar
  3. 1/4 cup butter, melted
  4. 12 mini peanut butter cups
  1. 16 oz. cream cheese, softened
  2. 1 cup granulated sugar
  3. 1/4 cup flour
  4. 1 tsp. vanilla extract
  5. 2 large eggs
  1. Preheat the oven to 350°F.
  2. Line each cup of a muffin pan with a paper liner; set aside.
  3. To make crust; in a bowl, combine graham cracker crumbs, sugar, and melted butter until crumbs are packable.
  4. Press about a tablespoon of the crust mixture into the bottom of each muffin cup (add a little more if it looks like it needs more).
  5. Place an unwrapped peanut butter cup on the top of each crust (center); set aside.
  6. In a medium sized bowl beat cream cheese with a hand mixer until fluffy.
  7. Beat in sugar, flour, and vanilla until well combined.
  8. Add eggs one at a time, mixing after each addition.
  9. Spoon cream cheese mixture over graham cracker crusts that are topped with a peanut butter cup (make sure the cheesecake mixture covers the peanut butter cup).
  10. Bake until set, about 20 minutes (watch closely, mine were done at 15 minutes).
  11. Allow to cool in the refridgerator before serving.
  1. If you want to top yours with chocolate; melt 1/2 cup milk chocolate chips with 1 tbs. butter. Stir until combined and top each baked and cooled cheesecake with a spoonful of the melted chocolate.
Adapted from Peanut Butter Cheese Cake Minis - Paula Deen
Sweet as a Cookie


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  • Reply
    Lolly Jane
    June 28, 2014 at 2:48 AM

    This is the perfect Lolly Jane treat, Karissa! Kelli’s love of cheesecake + my love of peanut butter/chocolate….. holy delicious!!! Mmmmm! Must. Bake. ASAP! 🙂

  • Reply
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