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    Home » Recipes » Cheesecake Recipes

    Mini Peanut Butter Cheesecakes

    Modified: Jun 20, '23 · Published: Jun 20, '23 · By: Beth Klosterboer · Commission earned on paid or sponsored links.

    Jump to Recipe

    Deliciously creamy peanut butter cheesecakes are baked on top of soft and chewy peanut butter cookie cups.

    These cupcake-sized cheesecakes taste amazing but look and taste even better when topped with whipped cream, chocolate ganache, jelly, or even more peanut butter. Add a tiny peanut butter cookie on top and you have a party-worthy mini dessert.

    Mini peanut butter cheesecakes plain and topped with peanut butter, whipped cream, jelly, and chocolate ganache.

    How fun will these little cheesecakes look on your dessert table at a party? They are the perfect size to serve after dinner or with other mini desserts and appetizers. Each cheesecake is rich and creamy and packed with peanut butter flavor.

    I love cheesecake baked on a graham cracker crust but for this recipe, I wanted the peanut butter to be the star of the show. I had recently made homemade peanut butter cookie cups and knew they'd make the perfect crust for these peanut butter cheesecakes. I was right!

    The soft and chewy peanut butter cookies not only complimented the silky smooth texture of the cheesecake, but the flavors paired beautifully too.

    Peanut butter cheesecake cupcakes topped with creamy peanut butter, chopped peanuts, and mini peanut butter cookies.

    On their own, the cheesecakes taste great but they look a little plain. I suggest adding some toppings.

    If you really want an intense peanut butter flavor, spoon on some creamy peanut butter, add chopped nuts, and a tiny peanut butter cookie (see note). Peanut butter lovers will go nuts with this combination! You can see more topping ideas in the recipe instructions below.

    Note: When you bake the cookie cups, you will have leftover cookie dough that you can use to make tiny peanut butter cookies. They look adorable on top of these mini desserts.

    So, let's get baking.

    Jump To
    • Ingredients
    • Equipment
    • Instructions
    • Substitutions
    • Variations
    • Storage
    • Top tip
    • FAQ
    • Related
    • Recipe

    Ingredients

    Peanut butter cookie ingredients including brown sugar, granulated sugar, butter, peanut butter, egg, flour, baking soda, baking powder, and salt.

    Peanut Butter Cookie Cups

    • creamy peanut butter - My favorite is Jif but you can use any store-bought peanut butter like Skippy or Peter Pan. Just remember that peanut butter is the pronounced flavor so use your favorite brand. Don't skimp on this!
    • butter - Use unsalted butter that has been slightly softened. If you use salted butter, eliminate the salt listed below.
    • granulated sugar
    • brown sugar - You can use light brown sugar or dark brown sugar (for a more robust molasses flavor).
    • egg - It's always best to use room-temperature eggs when baking.
    • all-purpose flour - It is always best to weigh flour if possible to get the most accurate measurement.
    • baking powder
    • baking soda
    • salt - The recipe was created using table salt.
    Peanut butter cheesecake ingredients including cream cheese, peanut butter, sugar, eggs, vanilla, and sour cream.

    Peanut Butter Cheesecake Filling

    • cream cheese - Use softened, room temperature, full-fat cream cheese for the best flavor and texture. I highly recommend using Philadelphia Cream Cheese.
    • creamy peanut butter - The peanut butter flavor will really shine through in this recipe so be sure to use something you love to eat right out of the jar.
    • granulated sugar
    • eggs - Be sure the eggs are at room temperature!
    • vanilla - You can use pure vanilla extract, imitation vanilla extract, or vanilla bean paste.
    • sour cream - Set this out on your counter at least an hour before you make the cheesecake filling. You want this to be room temperature too so that it mixes into the filling well.

    See the recipe card below for quantities.

    Equipment

    • mixing bowl - My favorite 8-cup Pampered Chef Batter Bowls are made of glass and have handles and spouts. They even come with lids.
    • silicone spatula (or wooden spoon) - I love my sprinkles silicone spatulas. They look so festive and fun in my utensil holder plus they are great at scraping down the bowl.
    • 2 cupcake pans (muffin tins)*
    • 18 cupcake wrappers*
    • optional medium (2 tablespoons) cookie scoop
    • mixer (helpful but not absolutely necessary)

    *You will bake the cookie cups and cheesecakes in standard cupcake pans, not mini pans.

    Instructions

    Start by making peanut butter cookie dough and baking the cookies in the cupcake pans to create your cheesecake crust.

    Melted butter in mixing bowl next to measuring cups filled with brown sugar, granulated sugar, and peanut butter.

    Melt the butter either using the microwave or stovetop. Pour it into a mixing bowl and allow it to cool slightly.

    Mixing bowl with melted butter, peanut butter, brown sugar, and granulated sugar mixed together next to a ramekin with a cracked egg.

    Mix together the brown sugar, granulated sugar, and peanut butter into the butter until smooth, then stir in the egg.

    Mix dry ingredients including all-purpose flour, baking soda, baking powder, and salt.

    Whisk the flour, baking soda, baking powder, and salt together.

    Bowls of wet ingredients and dry ingredients for peanut butter cookie dough.

    Pour the dry ingredients into the wet ingredients.

    Peanut butter cookie dough.

    Mix just until combined. Let the cookie dough rest for 10 minutes before scooping it.

    Cookie dough scoops in cupcake wrappers in a cupcake pan.

    Scoop about 2 tablespoons of cookie dough into 20 cupcake liners.

    Unbaked peanut butter cookie dough in cupcake pan.

    Flatten the cookie dough in the cupcake liners. They should fill about ⅓rd of the cup.

    Baked peanut butter cookie cups in cupcake wrappers in a muffin tin.

    Bake at 350 Fahrenheit for 10-12 minutes. Set aside to cool completely.

    Scoop peanut butter cookie dough using a teaspoon. Then roll and flatten into mini peanut butter cookies.

    Scoop and roll 20 tiny balls (about a teaspoon) of peanut butter cookie dough. Flatten the cookies using a fork.

    Baked mini peanut butter cookies.

    Bake at 350 degrees F for about 8 minutes until the cookies turn golden brown around the edges.

    Two blocks of cream cheese in a mixing bowl set next to a hand-held mixer.

    Place two room-temperature blocks of cream cheese in a mixing bowl.

    Cream cheese in a mixing bowl is creamed using a hand-held mixer.

    Beat on low speed (or use a silicone spatula) until creamy and smooth.

    If your cream cheese is really soft (left out at room temperature for at least 3 hours), you can cream it quickly and easily. It took me about 30 seconds to cream it using a hand-held mixer on low speed. If it's too cold, you will have to beat it longer which will add more air bubbles.

    Creamy peanut butter and whipped cream cheese in a mixing bowl.

    Add the creamy peanut butter.

    peanut butter and cream cheese whipped together in a mixing bowl.

    Cream on low speed until combined.

    sugar added to whipped cream cheese and butter.

    Stir in the granulated sugar.

    Add egg and vanilla extract to cookie dough.

    Then, stir in the eggs and vanilla.

    sour cream in bowl of peanut butter cheesecake filling

    Add the sour cream.

    Peanut butter cheesecake filling in a mixing bowl.

    Beat just until combined.

    Do not overmix the cheesecake filling or you will incorporate too many air bubbles.

    Peanut butter cookies baked in cupcake wrappers topped with peanut butter cheesecake filling.

    Divide the batter over the 20 baked cookie cups.

    Peanut butter cheesecake filling spooned into cupcake wrappers in a muffin tin.

    It will fill up the cupcake cups to the top. Do not overfill them.

    Baked mini peanut butter cheesecakes in a cupcake pan.

    Bake at 350 degrees F for 14-16 minutes until they look dry around the edges but are still jiggly in the center.

    Mini peanut butter cheesecake with paper cupcake wrapper removed.

    Let the cheesecakes cool completely in the pan. Then remove and peel off the paper if you plan to serve them immediately.

    If you don't plan to serve them immediately, you can refrigerate them for up to 4 days in their wrappers.

    Mini peanut butter cheesecakes in paper cupcake wrappers. One is unwrapped.

    Tips: I suggest you place the cheesecakes in an airtight container (like a Rubbermaid container) and lay some paper towels over the inside of the lid. Close the lid so the paper towels get stuck in between the lid and the sides of the container. The paper towels (stuck to the roof of the container) will wick up any moisture so your cheesecakes won't become sticky and wet.

    If you remove the cheesecakes and they have some moisture on top, blot it off using paper towels.

    Substitutions

    If you prefer, you can bake these cheesecakes on a graham cracker crust. See my Mini Cheesecakes Recipe for instructions.

    For a different flavor profile, swap out cashew butter or almond butter for peanut butter.

    If you don't have sour cream on hand, you can use plain Greek yogurt instead.

    Variations

    Have fun adding your favorite toppings to these mini peanut butter desserts.

    Piping whipped cream onto a peanut butter cheesecake.

    Pipe a swirl of whipped cream, vanilla frosting, or white chocolate mousse over the cheesecake.

    Mini peanut butter cheesecakes topped with whipped cream, chopped nuts, and mini peanut butter cookies.

    Sprinkle on chopped peanuts and insert a tiny peanut butter cookie into the swirl.

    Peanut Butter and Jelly Cheesecakes

    Pouring jelly over a minipeanut butter cheesecake that is next to peanut butter cookies, and pb&j cheesecakes.

    Make PB&J Cheesecakes by adding your favorite jam, jelly, or preserves. Warm it if needed so it is pourable.

    Mini peanut butter and jelly cheesecakes on peanut butter cookie crusts are topped with jam, chopped nuts, and mini cookies.

    Sprinkle chopped peanuts over the jelly then add a cookie on top.

    Mini Peanut Butter Cup Cheesecakes

    Spooning chocolate ganache over a peanut butter cheesecake that's next to a Reese's Cup topped cheesecake.

    If you like a little chocolate with your peanut butter, add a spoonful of homemade chocolate ganache, homemade easy hot fudge sauce, or chocolate ice cream topping and some chopped Reeses Cups.

    Mini peanut butter cheesecakes topped with chocolate ganache, whipped cream, chopped peanuts, and mini peanut butter cookies.

    Or add the chocolate sauce and some whipped cream or white chocolate mousse, nuts, and a cookie. Toffee bits would be a nice addition too. Or perhaps a drizzle of caramel sauce. Yum!

    Mini Reese's Peanut Butter Cup Cheesecakes topped with chocolate ganache and mini peanut butter cookies.

    I tried every one of these variations and my absolute favorite was the peanut butter cheesecake topped with chocolate ganache, Reese's Cups, and the peanut butter cookie. Seriously, WOW!!!

    Storage

    Store the peanut butter cheesecakes in the refrigerator for up to 4 days. Be sure to lay paper towels on the underside of the lid of your container. The paper towels will wick up the moisture so your cheesecakes won't get too wet and sticky.

    You can freeze the plain cheesecakes for up to 3 months too. I use the paper towel trick here as well. I also recommend thawing the frozen cheesecakes overnight in the refrigerator. This will also help with condensation.

    I served these for dessert on Father's Day and had a few leftovers. They were already topped and they did fine in the refrigerator. I would only do this for a day or two though. Just note that whipped cream can melt or weep if it isn't stabilized. Use Cool Whip or stabilized whipped cream to avoid this issue.

    Top tip

    Use room-temperature ingredients whenever making cheesecake recipes.

    Set your cream cheese on the counter for at least 3 hours or cut the blocks into small pieces and set them in your mixing bowl so they aren't on top of each other. They should soften in an hour or so.

    Set the sour cream on your counter for one hour.

    Use room-temperature eggs that have been set on the counter for several hours. Or, fill a bowl with hot tap water and set two whole eggs in their shells in the water for five minutes. Remove the eggs from the water. They will be ready to use.

    This hot water trick is also a great way to know if you are using fresh eggs. If your eggs float, they are not fresh. Throw them away. One egg in a carton may be bad while the others are still fresh.

    Peanut butter cookie cup topped with peanut butter cheesecake filling, more peanut butter, chopped peanuts, and a mini peanut butter cookie.

    FAQ

    How can you tell when mini peanut butter cheesecakes are done?

    The cheesecakes should look dry around the outer edge and still jiggle in the center. Shake the cupcake pan to see if they still jiggle. If the centers look overly wet, give them another minute or so in the oven.

    How long will my peanut butter mini cheesecakes last?

    These mini cheesecakes will keep in the refrigerator for at least 4 days. If you want to keep them longer, freeze them for up to 3 months.

    Why did my peanut butter cheesecakes crack?

    You baked the cheesecakes either for too long or at too high a temperature. Be sure to check the cheesecakes at the 14-minute mark and be sure your oven temperature is accurate.

    Do I need to bake these mini cheesecakes in a water bath?

    No, these small cheesecakes bake quickly enough that a water bath is not necessary. You can add a pan of boiling water to the oven shelf below the cheesecakes to add more moisture to your oven. You will guarantee a silky smooth texture if you do that extra step.

    Related

    Looking for other cheesecake recipes? Try these:

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      Cheesecake Recipe - The creamiest cheesecake ever!

    Recipe

    Mini peanut butter cheesecakes served with whipped cream, chocolate ganache, peanut butter, jelly, and tiny peanut butter cookies.
    Print
    Mini Peanut Butter Cheesecakes
    Prep Time
    45 mins
    Cook Time
    25 mins
    Rest time
    2 hrs
     

    Deliciously creamy peanut butter cheesecakes are baked on top of soft and chewy peanut butter cookie cups. Serve plain or topped with whipped cream, chocolate ganache, jelly, Reese's Cups, and tiny peanut butter cookies.

    Course: Dessert
    Cuisine: American
    Keyword: cheesecake, mini cheesecakes, peanut butter
    Servings: 20
    Calories: 322 kcal
    Author: Beth Klosterboer
    Ingredients
    Peanut Butter Cookie Cups and Minis
    • ½ cup 114 grams unsalted butter, softened
    • ½ cup 120 grams creamy peanut butter
    • ½ cup 106 grams light brown sugar
    • ½ cup 100 grams granulated sugar
    • 1 large egg
    • 192 grams 1 ½ cups all-purpose flour (see notes)
    • ½ teaspoon 3 grams baking soda
    • ½ teaspoon 2.84 grams baking powder
    • ½ teaspoon 3.5 grams table salt
    Peanut Butter Cheesecake Filling
    • 16 ounces (2 blocks) cream cheese, softened
    • ½ cup creamy peanut butter
    • ⅔ cup granulated sugar
    • 2 large eggs (room temperature and lightly beaten just to break up the yolk)
    • 1 ½ teaspoons vanilla
    • ⅔ cup sour cream (room temperature)
    Optional Toppings
    • whipped cream, chocolate ganache, jelly, peanut butter, chopped nuts, chopped Reese's Cups
    Instructions
    1. Preheat the oven to 350 degrees Fahrenheit.
    Peanut Butter Cookie Cups and Minis
    1. Place 20 cupcake liners in your cupcake pans and line a baking sheet with parchment paper.

    2. Melt the butter in the microwave for 45-60 seconds on high power or on the stove over medium-low heat then pour it into a mixing bowl. Let it cool slightly.

    3. Stir in the peanut butter, light brown sugar, and granulated sugar until smooth.

    4. Pour in the eggs and vanilla and mix until well blended.

    5. Whisk the flour, baking soda, baking powder, and salt together, then pour it over the peanut butter mixture.
    6. Mix just until blended. Do not overmix the flour or your cookies can become tough.
    7. Let the cookie dough rest for 10 minutes.

    8. Scoop out a little less than 2 tablespoons of dough and press it into a cupcake wrapper. Repeat, making a total of 20 peanut butter cookie cups.

    9. Press the cookie dough down into the cupcake wrappers. They will fill about ⅓ of the cup.

    10. Scoop out the remaining cookie dough into 20 very small (about 1 teaspoon) balls of dough. Set them on the parchment paper lined baking sheet and use a fork to flatten them in a cross-hatch pattern.

    11. Bake the cookie cups for 10-12 minutes until the edges of the cookie cups turn golden brown.

    12. Remove and let the cookies cool in the pan.

    13. Bake the tiny peanut butter cookies for about 8 minutes until the edges look set.

    14. Let the mini cookies cool completely.

    Peanut Butter Cheesecakes
    1. Use a hand-held mixer, silicone spatula, or wooden spoon to beat the softened room-temperature cream cheese until smooth and creamy. If using a mixer, beat on low speed. You want to make sure there are no lumps remaining.

    2. Add the peanut butter and beat (on low) until fluffy.

    3. Sprinkle in the sugar and beat on low until smooth and creamy.

    4. Pour in the lightly beaten eggs and vanilla and stir just until combined.

    5. Finally, add the sour cream and stir just to incorporate.

    6. Do not overmix or your cheesecakes will have lots of air bubbles.

    7. Pour over the cooled peanut butter cookie cups.

    8. Bake for 14-16 minutes until the edges of the cheesecakes look dry but the center still jiggles.

    9. Remove and allow the cheesecakes to cool for 30 minutes in the pan. Chill in the refrigerator for 30 minutes, then remove them from the pan. This will make them a little more firm so they are easier to remove from the pan.

    Optional Toppings
    1. Before serving, add optional toppings like a swirl of whipped cream, a spoonful of chocolate ganache, jelly, or peanut butter, and chopped peanuts, Reese's Cups.

    2. Add a tiny peanut butter cookie on top and serve.

    Recipe Notes

    Tips

    Use room-temperature cream cheese, sour cream, and eggs. Set your cream cheese on the counter for at least 3 hours. Or, open the package and cut the cream cheese blocks into 8 slices. Separate them and allow them to sit at room temperature. They may be ready in an hour or so depending on the temperature in your kitchen. 

    Storage

    Refrigerate your plain cheesecakes for up to 4 days or freeze for up to 3 months. Add paper towels to the lid of your container to wick up moisture so your cheesecakes won't become wet and sticky. 

    Calories

    The calorie count is approximate and it includes 20 cheesecakes and 20 tiny peanut butter cookies. Topping are not included. 

     

    • Author
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    Beth Klosterboer
    Beth Klosterboer
    Hi, I'm Beth Klosterboer, a professional chocolatier & baker, cookbook author, and event planner. I love sharing recipes for happy occasions here on Hungry Happenings. I also create easy fudge recipes to share at HowToMakeEasyFudge.com, rice krispie treat recipes at HowToMakeCerealTreats.com, and easy cookie recipes at HowToMakeEasyCookies.com
    Beth Klosterboer
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    Beth Jackson Klosterboer

    Welcome to Hungry Happenings!

    I'm Beth. I've been a professional chocolatier & baker for over 30 years, have written 5 cookbooks, and love creating fun food for holidays and special occasions.

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