Wednesday, June 2, 2010

Peanut Butter Cheesecake Minis

I made this for a Memorial Day BBQ we went to. I was planning to make my typical Key Lime Cheesecakes, but wanted to mix it up a little bit. I know I've made something similar using a different recipe, but can't find it.

Anyway, this was pretty good. It was really easy, which is nice, and it got the seal of approval from MH, who is considered a cheesecake expert in these parts (although I am now the cheesecake baker in the family...weird how that happens).

I had enough from the listed ingredients to make 18 mini cheesecakes.



  • 1 1/2 cups graham cracker crumbs
  • 4 tablespoons sugar
  • 1/4 cup (1/2 stick) butter, melted
  • 12 bite-size peanut butter cups I used both milk and dark chocolate Reese's


  • 2 (8-ounce) packages cream cheese, at room temperature Neufchatel~
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon pure vanilla extract or almond extract
  • 2 eggs


Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a standard muffin pan.

To make crust, in a bowl, combine graham cracker crumbs, sugar and melted butter until crumbs are moistened. Press crust into bottom of each muffin cup. Put 1 peanut butter cup into the center of each crust.

Beat cream cheese with a handheld electric mixer until fluffy. Add sugar, flour, and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Spoon cream cheese mixture over peanut butter cups and graham cracker crusts. Bake until just set, about 20 minutes. Allow to cool completely before serving.

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