I should currently be getting ready for a graduation party, so I'll keep this post short and sweet. This is a simple recipe that hits the spot. It calls for the cheesecakes to be made in regular sized muffin pans, but I found that using a mini muffin pan made these even cuter (what can I say, I like my food 'cute'). They tasted great both ways. I just like the bite-sized version for a little something different.
These are an easy fix that I'm sure would get grabbed up quickly at any party. I'd recommend using the regular sized pan if you want to serve these for dessert after a meal, but if you'll be serving them to a crowd give the mini version a try!
Individual Peanut Butter Cheesecakes
Recipe from Alaska from Scratch
Makes 12 cheesecakes
Ingredients
For the Crust:
1-1/2c graham cracker crumbs
4T sugar
1/4c butter, melted
couple dashes salt
For the Filling:
2 (8-ounce) packages cream cheese, softened
1c sugar
1t vanilla
1/2c creamy peanut butter
3T flour
2 eggs
Instructions
1-1/2c graham cracker crumbs
4T sugar
1/4c butter, melted
couple dashes salt
For the Filling:
2 (8-ounce) packages cream cheese, softened
1c sugar
1t vanilla
1/2c creamy peanut butter
3T flour
2 eggs
Instructions
- Preheat oven to 350. Line a 12-count muffin tin with 12 cupcake cups.
- In a bowl, mix together graham cracker crumbs, melted butter, sugar, and salt until well combined. Using a tablespoon, scoop a heaping tablespoon into the bottom of each cup. Use the rounded back of the tablespoon to press crust down into cup and slightly up the sides. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar together until smooth, being sure to scrape sides and bottom of bowl. Add vanilla and peanut butter. Beat again until smooth. While mixer is going, sprinkle in the flour, then add the eggs one at a time until creamy and fully incorporated.
- Scoop the peanut butter mixture into a piping bag or gallon-sized plastic zip bag with the tip cut off. Squeeze the mixture into cups, using a circular motion until almost full.
- Bake for 20 minutes or until centers are set. Allow to cool to room temperature on a cooling rack. Serve at room temperature or refrigerate and serve later.
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36 comments
These look adorable and delicious! I would love the graham crust with the peanut butter!
must try this soon! thanks for sharing it :)
yum this is the perfect mix of flavors ~ adorable photos too
looks yummy!
Have this recipe in the oven now! Thank you!
Great for fellowship brunch at church! Thanks!
Hope it turned out great!!
I think I will give these a go w/ a chocolate cookie crust.....love my pb and choco! thanks for the recipe!
wow very good
Made these for desert tonight, my son loves PB. Since its 100 degrees I am serving them chilled and we will be dining inside and enjoy the AC!
Does anyone have a suggestion of what would be a good topper for these besides chocolate?
If making in mini muffin pans how many does it make and how long did you bake them for?
Sunny, banana would be an amazing topping! If you want crunch go with a banana chip, if you don't like crunch a slice of fresh banana would be delicious!
-Randah
A rasberry sauce would be yummy.
Absolutely yummy!
Just made them, can't wait to see my son's face when he eats one!
Thanks
Darrel
I am going to make these today for our Tennesse Vols - and Grandmothers 90 BDay today!!!!! Yummmy....
I was wondering the same thing...
I'm going to make these for my Dad's 60th surprise bday..He loves peanut butter so much he eats it with a spoon right out of the jar... These are the perfect mini desert to fit his craving for peanut butter!!! Thanks so much!
My dad is the same way! I hope they are a hit!
I just baked mine in as minis and did them for 15 minutes. They turned out perfect! :)
Wonder if pumpkin could be substituted for the PG for a Thanksgiving treat?
I made mine with oreo crust as I love chocolate and peanut butter together. Delish and so easy! Thanks!
I made minis and baked them for 15 minutes and they turned out well. I made a pan of 24 and had a ton of batter and the crust mixture leftover. Next time I'll cut the recipe in half.
Making this with a chocolate graham cracker crust and chocolate drizzled on top today.
this is an interessant article. thanks
He loves peanut butter so much he eats it with a spoon right out of the jar..
A great topping would be salted peanuts
These would be delicious made with Chocolate Peanut Butter! Mmmmm
these would be awesome with a nutter butter crust...mmmmm
I made a double batch of those for the first time, only in muffin-sized cups. They are really good. I've done about 24 cheesecake cupcakes altogether. For when it's warm, it's like a cake. When it's cold, a cheesecake. The filing reminded me of peanut butter pie before it was put in graham cracker crust. I did the crust thinner than what I saw on Pinterest. Yup, that's where I found it at. I think I overdone the filing than the crust. So, for my next time, do one batch then.
How much is a T?
T = tablespoon
Made these and they were super yummy! However, my middles sunk in a little, does anyone know what causes this? Did I fill them too full or beat the filling too much? Thanks!
I think I found about my predicaments on ingredients by measurement on cheesecake cupcakes. It's when you make a batch, it's two batches. By two, it's almost 3. If you make each batch full, it's 25 minutes. If it's half full, it's 20 minutes. For filling and crust, both of them would have been a perfect size for two batches, but I accidentally measure the crust the wrong tool. So I have enough cookie crumbs to use with.
Anyway, I experiment a new recipe today. It's Nutter Butter Cheesecake Cupcakes. Just melted butter and NB Sandwich cookie crumbs together as crust. W/o salt and sugar. The filling remains the same. I put less crust at the bottom of each cup. And more filling later on. I try one. It was AWESOME! Thanks for sharing!
could you use Nutella instead of PB ?
Ingredients in grams please!
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