Mini Peanut Butter Cheesecake Desserts

These mini peanut butter cheesecake desserts have a chocolate graham cracker crust topped with a creamy peanut butter cheesecake filling.

The bite-sized mini peanut butter cheesecakes will be a great addition to any celebration or a tasty after-dinner dessert. You can even add them to your bento box lunches so that you have a sweet treat to enjoy after lunch.

Since we’ve added some cooking activities to our homeschool, we’re trying various desserts, dinners, and sides. This week, we’ve gone with these mini peanut butter cheesecake desserts.

They’ll also be great for an upcoming birthday celebration we will be having. Mini cheesecakes are usually our go-to for parties or when we need a sweet single-serve dessert.

I’m all for a good cheesecake, and while the cherry cheesecake is my favorite, this mini peanut butter cheesecake is high on the list.

It’s creamy and flavored with a homemade peanut butter cheesecake filling on a crushed chocolate graham cracker bed.

Cheesecake Peanut Butter
Jump to Recipe

They look amazing, right? We loved making these mini peanut butter cheesecake desserts, and they didn’t last long!

Ingredients

peanut butter cheesecake ingredients

  • 2 sleeves chocolate graham crackers
  • ½ c butter, melted
  • 16 oz cream cheese, softened
  • 1 c sugar
  • 4 eggs
  • 3 tbl flour
  • 2 c peanut butter
  • 1 c heavy whipping cream
  • ¼ c powdered sugar
  • Crushed chocolate graham crackers for sprinkling (optional)
  • Cupcake liners – use any style or theme you’d like.

Instructions:

Preheat the oven to 325 degrees.  Place cupcake liners in two cupcake pans.

Crush the chocolate graham crackers in a food processor or a Ziploc bag with a rolling pin.  Place in a medium bowl and combine with the melted butter. 

Mix until it resembles wet sand, and transfer one heaping tablespoon to the bottom of each cupcake liner.  Press into the bottom of each and set aside as we make the peanut butter cheesecake filling. 

chocolate graham cracker crust ni cupcake pan

Mix the cream cheese, sugar, and cream until smooth. Next, add the eggs and mix well. Once it’s mixed, add in the flour and combine well. Then, add in the peanut butter and mix until combined. 

This should give you a creamy peanut butter filling, as shown below.

creamy peanut butter filling

Using a ¼ c measuring cup or an ice cream scoop, fill each cupcake liner until just below the rim of the pan. 

Since cheesecakes do not overflow like cupcakes, filling them a little fuller than usual is okay.

mini peanut butter cheesecake filled

Bake in the oven for about 16 -18 minutes or until the edges are set with a slight jiggle in the center. 

Remove from the oven and cool to room temperature for about an hour.  Transfer to the refrigerator and cool for 2-3 hours or until set.  Do not try to remove them from the pan before they set; otherwise, they will fall apart. 

When ready to serve, top with the whipping cream. 

To make the whipped cream topping, combine the heavy whipping cream and powdered sugar.  Beat on high speed for approximately 3-4 minutes or until stiff peaks.  Transfer to a pastry bag fitted with a large star tip and pipe a dollop of cream onto each cheesecake. 

Sprinkle with crushed chocolate graham crackers as a finishing touch.

bite sized peanut butter cheesecakes

Substitutions

  • Peanut Butter: You can use crunchy or creamy peanut butter. We prefer the creamy texture, but either one will work with this recipe.
  • Chocolate Graham Cracker Crust: For this mini chocolate peanut butter cheesecake recipe, we used store-bought chocolate graham crackers and crushed them. You can also use regular graham cracker crumbs mixed with 1/4 c cocoa powder. Just pulse the two together in a food processor until mixed.

How to Store The Mini Peanut Butter Cheesecake Desserts:

These mini peanut butter cheesecakes can be stored in an airtight container in the refrigerator for 3 days or frozen for up to 3 months.

Mini Peanut Butter Cheesecake Desserts

Mini Peanut Butter Cheesecake

These mini peanut butter cheesecake desserts have a chocolate graham cracker crust topped with a creamy peanut butter cheesecake filling.
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 24

Ingredients
  

  • 2 sleeves chocolate graham crackers
  • 1/2 c butter, melted
  • 16 oz cream cheese, softened
  • 1 c sugar
  • 4 eggs
  • 3 tbsp flour
  • 2 c peanut butter
  • 1 c heavy whipping cream
  • 1/4 c powdered sugar

Instructions
 

  • Preheat the oven to 325 degrees.  Place cupcake liners in two cupcake pans.
  • Crush the chocolate graham crackers in a food processor or a Ziploc bag with a rolling pin.  Place in a medium bowl and combine with the melted butter. 
  • Mix until it resembles wet sand, and transfer one heaping tablespoon to the bottom of each cupcake liner.  Press into the bottom of each and set aside as we make the peanut butter cheesecake filling. 
  • Mix the cream cheese, sugar, and cream until smooth. Next, add the eggs and mix well. Once it’s mixed, add in the flour and combine well. Then, add in the peanut butter and mix until combined. 
  • Using a ¼ c measuring cup or an ice cream scoop, fill each cupcake liner until just below the rim of the pan. 
  • Bake in the oven for about 16 -18 minutes or until the edges are set with a slight jiggle in the center. 
  • Remove from the oven and cool to room temperature for about an hour.  Transfer to the refrigerator and cool for 2-3 hours or until set.  Do not try to remove them from the pan before they set; otherwise, they will fall apart. 
  • To make the whipped cream topping, combine the heavy whipping cream and powdered sugar.  Beat on high speed for approximately 3-4 minutes or until stiff peaks.  Transfer to a pastry bag fitted with a large star tip and pipe a dollop of cream onto each cheesecake. 
  • Optional: Sprinkle with crushed chocolate graham crackers as a finishing touch.
Keyword cheesecake, dessert

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