Mini Peanut Butter Cheesecakes White Chocolate
Mini Peanut Butter Cheesecakes are easy, delicious and bite-sized. These are perfect for parties and gatherings! !
These delicious mini peanut butter cheesecakes are perfect for on-the-go. They are smooth and delicious! ! For more sweet mini treats, mini cinnamon rolls, mini chocolate chip cookies, mini lemon cakes.
Hi, it’s me – Lily! I have some quicker and easier treats for you.
We love great treats when friends visit, and even better if they’re easy to make and I can help!
We made a delicious treat the other day. They are mini peanut butter cheesecakes. They are small but delicious. They’re basically white chocolate Reese with the perfect cheesecake all around. It was amazing. We added white chocolate curls on top for detail and these are also good.
Fill up those cups!
Make Mini Cheesecakes
Crispy. Combine cookie crumbs, sugar and butter in a small bowl. Press into bottom of 6 muffin liners in cupcake pan.
filling. In a small bowl, beat cream cheese, sugar and flour until smooth. Add eggs and vanilla and mix until combined. Place a peanut butter cup in the center of each muffin cup, then pour in the cream cheese mixture.
bake. Bake at 350 degrees for 15-18 minutes or until center is set. Let cool and refrigerate for at least 1-2 hours before serving. Please enjoy!
Tips + Variations
- Other Crust Options
- Crushed Pretzels
- Ritz Cookies
- Crackers (Oreos, chips, wafers)
- Top with a layer of melted chocolate to really get that peanut butter cup (white or milk) flavor
What if you are do these for a crowd You will need to increase the ingredients accordingly. This recipe makes 6 servings (6 individual mini cheesecakes). Also, a trick to help the process go faster is to take them out of the pan and let them cool and refrigerate after baking. Then you can continue to use the pan without waiting 1-2 hours to continue baking. Just handle them carefully when they are warm.
if you want to be in a mini muffin pan Then bake for 10-15 minutes. I’ll start checking them after 10 minutes and keep an eye on them. Take them out after setting the center. Be sure to use mini muffin liners.
cover and shop Keeps in the refrigerator for 5-7 days.
These cheesecakes are perfect for freezing! Once completely cooled, place them on the pan in a single layer. Freeze them for 1-2 hours or until frozen. Once frozen, wrap them individually in plastic wrap and then in aluminum foil. Put them in freezer bags and freeze for up to 3 months. When ready to serve, open the package and let them thaw in the refrigerator.
These can be made ahead of time. If you don’t want to freeze them, just make them 2-3 days in advance and store them tightly covered in the refrigerator.
Be sure to check out these other cheesecake recipes:
Prep time 8 minutes
Cook Time 15 minutes
Total time 23 minutes
Serving Size 6
Calories 170 kcal
by Lil’ Luna
- 1/3 cup graham cracker crumbs
- 1 tablespoon sugar
- 5 teaspoons melted butter
- 4 ounces cream cheese softened
- 1/4 cup sugar
- 2 teaspoons flour
- 2 tablespoons beaten eggs
- 1/4 teaspoon vanilla extract
- 6 mini white chocolate peanut butter cups
Combine cookie crumbs, sugar and butter in a small bowl. Press into bottom of 6 muffin liners in cupcake pan.
In a small bowl, beat cream cheese, sugar and flour until smooth. Add eggs and vanilla and mix until combined. Place a peanut butter cup in the center of each muffin cup, then pour in the cream cheese mixture.
Bake at 350 degrees for 15-18 minutes or until center is set. Let cool and refrigerate for at least 1-2 hours before serving. Please enjoy!
Recipes that taste from home.