Easy Mini Peanut Butter Cheesecake
Mini Peanut Butter Cheesecakes are the ultimate small-but-mighty dessert. With a buttery graham cracker crust and a luscious, peanut buttery cheesecake filling, they’re perfect for entertaining, gifting, or indulging at home. These no-fuss treats are rich, creamy, and utterly irresistible.
Prep Time 15 minutes mins
Cook Time 18 minutes mins
Cooling Time 1 hour hr
Total Time 1 hour hr 33 minutes mins
Servings 12 mini cheesecake
For the crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter melted
For the filling:
- 8 oz cream cheese softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp sour cream
Optional toppings:
- Whipped cream
- Drizzle of peanut butter or melted chocolate
- Chopped peanuts or mini chocolate chips
Preheat oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners.
In a small bowl, mix together graham cracker crumbs, sugar, and melted butter.
Divide the crust mixture evenly among the cupcake liners and press down firmly.
Bake crusts for 5 minutes. Remove from oven and let cool while preparing filling.
In a medium bowl, beat cream cheese and peanut butter until smooth.
Add sugar, egg, vanilla, and sour cream. Beat until well combined and creamy.
Divide filling evenly among the muffin cups, smoothing the tops.
Bake for 15–18 minutes, until centers are set.
Let cool in the pan for 30 minutes, then transfer to a wire rack.
Chill in the refrigerator for at least 2 hours before serving.
Top with whipped cream, drizzle, and chopped peanuts or chocolate chips, if desired.
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Use full-fat cream cheese for best texture.
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Make sure all ingredients are at room temperature for easier mixing.
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Don’t overbake—cheesecakes should still have a slight jiggle in the center.
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Let them chill completely to ensure they set properly.
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Use a cookie scoop to evenly portion the crust and filling.