Mini Peanut Butter Cup Cheesecakes: The Irresistible Dessert You’ll Want to Make Again and Again

If you’re looking for a dessert that combines rich chocolate, creamy cheesecake, and the irresistible flavor of peanut butter, Mini Peanut Butter Cup Cheesecakes are your new go-to treat. Whether you’re baking for a birthday bash, a cozy movie night, or a last-minute party, these bite-sized desserts check all the boxes. They’re simple to make, portion-controlled, and a guaranteed crowd-pleaser.

Mini cheesecakes offer all the satisfaction of traditional cheesecake without the fuss—and when you tuck a peanut butter cup in the middle, it’s a dessert dream come true. Looking for inspiration? Try Homemade Caramel Apples or check out our twist on cheesecake with Coffee Cheesecake.

Let’s dive into what makes this dessert a must-try, starting with why you’ll fall in love with this recipe.

Why You’ll Love This Recipe

Rich Chocolate and Peanut Butter Combo in Every Bite

There’s just something magical about chocolate and peanut butter together—and Mini Peanut Butter Cup Cheesecakes deliver that perfect balance in every mouthful. The smooth, tangy cheesecake filling melts into a surprise peanut butter cup nestled in the center. Each bite is a rich, creamy blend of textures and flavors that feels indulgent but never overwhelming.

For dessert lovers who crave a twist on classic cheesecake, this recipe brings extra excitement. It’s not just another cheesecake—it’s a treat with personality, charm, and a candy-filled heart that speaks to your inner sweet tooth.

Plus, unlike full-size cheesecakes, these minis have an ideal ratio of crust to filling. You get a satisfying crunch from the base, a velvety cheesecake texture, and that gooey peanut butter center, all in one compact dessert. Don’t miss our Banana Cake Using Yellow Cake Mix if you love unique flavor twists on traditional sweets.

Perfect Portion Sizes for Parties or Cravings

Mini Peanut Butter Cup Cheesecakes are a dream come true for party planners and home bakers alike. Their single-serving size makes them ideal for gatherings—no cutting, no mess, and no need for plates. Just grab one and enjoy.

Hosting a baby shower, bridal brunch, or potluck? These mini cheesecakes will disappear fast. And if you’re making dessert just for yourself (no judgment here), the smaller size helps with portion control. They’re rich enough to satisfy your sweet craving without going overboard.

Want to elevate your dessert table even more? Pair these with a tray of our Muddy Buddies for a bite-sized dessert spread that everyone will rave about.

Whether you’re baking for a big event or a simple weekday reward, Mini Peanut Butter Cup Cheesecakes strike the perfect balance between convenience, flavor, and wow factor. Trust us—this is a recipe you’ll come back to time and again.

Preparation and Cooking Time

Total Time Breakdown (Prep, Bake, Chill)

When it comes to desserts, timing can make or break your success. Luckily, Mini Peanut Butter Cup Cheesecakes are quick and efficient. Here’s a typical time breakdown you can expect:

From start to finish, you’re looking at under two and a half hours—making these mini cheesecakes doable even for weeknight baking. The short prep and bake time, compared to full-size cheesecakes, is a major bonus.

Many traditional cheesecakes need long bake times and overnight chilling. These minis cut all that in half—without cutting flavor. That’s just one more reason to love Mini Peanut Butter Cup Cheesecakes.

Time-Saving Tips for Busy Bakers

Want to cut even more time? Here’s how to streamline the process:

• Use a food processor to blitz the graham crackers and mix the crust in seconds.
• Pre-measure ingredients before you begin. Having everything lined up will speed up your workflow.
• Soften cream cheese ahead of time. If it’s too cold, mixing takes longer and may result in lumps.
• Use silicone muffin liners or a non-stick mini cheesecake pan to eliminate clean-up stress.

These tips will help you move from prep to plate even faster. If you’re looking to bake something equally quick and simple, don’t miss our fast-favorite Strawberry Dole Whip, a no-bake treat that’s ready in minutes.

With these tips and a smart schedule, you’ll have your Mini Peanut Butter Cup Cheesecakes chilling in no time—and your kitchen still clean.

Ingredients

Full Ingredient List with Exact Measurements

To make irresistible Mini Peanut Butter Cup Cheesecakes, you’ll need just a few pantry staples and, of course, peanut butter cups. Here’s your complete shopping list for about 12 servings:

For the Crust

• 1 cup graham cracker crumbs (about 8 full crackers)
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted

For the Cheesecake Filling

• 16 oz cream cheese (2 blocks), softened
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• ½ cup sour cream
• Pinch of salt

Add-in

• 12 mini peanut butter cups (unwrapped)

Optional Toppings

• Melted chocolate drizzle
• Whipped cream
• Crushed peanuts
• Mini chocolate chips

This recipe hits all the right dessert notes—creamy, crunchy, chocolaty—and all in perfect harmony with that smooth peanut butter burst at the center. You don’t need anything fancy to elevate the flavor here; the quality of ingredients does all the work.

Need more dessert ideas with pantry-friendly ingredients? Discover great ideas like our Banana Bread with Cake Mix—a quick fix for overripe bananas.

Best Type of Peanut Butter Cups to Use

While standard mini peanut butter cups work great, here are a few variations that can customize your experience:

No matter your choice, each one will melt slightly into the cheesecake while keeping its integrity—creating that signature hidden core.

Mini Peanut Butter Cup Cheesecakes are designed for flexibility. If you love experimenting, this is your canvas. Up next: how to pull it all together, step by step.

Step-by-Step Instructions

How to Prepare the Crust

A buttery graham cracker crust gives Mini Peanut Butter Cup Cheesecakes that essential foundation. It’s crunchy, sweet, and complements the creamy filling beautifully.

Step-by-step:

1. Preheat oven to 325°F (163°C). Line a muffin tin with paper or silicone cupcake liners.
2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.
3. Spoon 1 tablespoon of crust mixture into each liner and press firmly using the bottom of a shot glass or spoon to create an even layer.
4. Bake crusts for 5 minutes, then remove and let cool slightly while you prepare the filling.

This pre-bake step ensures the crust holds together and stays crisp under the cheesecake layer.

Mixing and Baking the Cheesecake Batter

Now comes the star of the show—the luscious cheesecake batter with a surprise center.

Step-by-step:

1. In a large bowl, beat softened cream cheese until smooth using a hand mixer (or stand mixer with paddle attachment).
2. Add sugar and vanilla and beat again until fluffy and well combined.
3. Mix in the eggs, one at a time, scraping down the sides to ensure even texture.
4. Add sour cream and a pinch of salt, then mix until just combined—don’t overbeat.
5. Place 1 mini peanut butter cup on top of each pre-baked crust, gently pressing down.
6. Spoon the cheesecake batter over each cup, filling liners nearly to the top.

Now it’s time to bake:

• Bake for 18 to 22 minutes, until the centers are mostly set and the edges look slightly puffed. A slight jiggle in the center is okay.
• Turn off the oven, crack the door open, and let them cool inside for 5–10 minutes to prevent cracks.

Once they’ve cooled at room temp for 30 minutes, transfer to the fridge and chill for at least 1–2 hours (overnight is even better).

Want a different dessert style? Don’t miss our Swiss Chocolate Chalet Cake, a rich layered beauty perfect for special occasions.

These steps deliver that silky, creamy texture you crave in a cheesecake, packed into a petite treat with a candy surprise. Up next: how to serve and impress.

How to Serve

Best Serving Temperature and Garnishing Ideas

Once chilled, Mini Peanut Butter Cup Cheesecakes are at their prime: firm yet creamy, cool and flavorful. Always serve them cold straight from the fridge for the best texture and bite.

Here are simple garnishing ideas that add a wow factor without much effort:

• Drizzle with melted chocolate or caramel for a glossy finish.
• Top with whipped cream and a mini peanut butter cup slice.
• Sprinkle chopped peanuts or mini chocolate chips for crunch.
• Add a dusting of cocoa powder or sea salt flakes for contrast.

Each garnish elevates these mini desserts, but the base recipe is so good, they stand alone beautifully, too.

Don’t miss our Protein Popcorn—a fun salty-sweet treat to pair alongside for dessert boards or entertaining nights.

Pairing Suggestions (Coffee, Whipped Cream, etc.)

What’s better than dessert? Dessert with drinks! Here’s how to serve Mini Peanut Butter Cup Cheesecakes with flair:

• Coffee or espresso: balances the richness of the cheesecake.
• Cold milk: a classic that enhances the creamy texture.
• Baileys or dessert wine: adds a grown-up twist.
• Hot chocolate with marshmallows: cozy and indulgent for colder days.

If you’re serving a party or hosting guests, arrange the mini cheesecakes on a tiered dessert tray with chocolate-dipped strawberries, Caramel Apples, or other bite-sized treats to create a dessert table that’ll steal the show.

Additional Tips

Avoiding Cracks in Mini Cheesecakes

One of the best things about Mini Peanut Butter Cup Cheesecakes is that they’re less likely to crack than their full-size cousins—but it can still happen. Here’s how to avoid it:

• Don’t overmix the batter—especially after adding eggs. Too much air can lead to puffing and cracking.
• Bake low and slow at 325°F to prevent sudden rises.
• Cool gradually. Let the cheesecakes rest in the oven with the door cracked open for 5–10 minutes before moving them to the counter.
• Never skip chilling. Cheesecakes need time to fully set in the fridge before serving.

Bonus tip: if a crack does appear, a dollop of whipped cream or drizzle of chocolate will cover it—and no one will complain.

How to Know When They’re Perfectly Baked

Overbaking is the #1 culprit for dry cheesecake. Use these signs to know when your mini cheesecakes are ready:

• Edges will look firm, slightly puffed, and might have a hint of golden color.
• Centers should jiggle slightly, like set Jell-O—not sloshy, not stiff.
• A toothpick or knife inserted near the edge (not center) should come out mostly clean.

They’ll firm up beautifully as they cool and chill. Resist the urge to bake longer if the centers don’t look fully set—they finish setting in the fridge.

These baking insights make all the difference between “pretty good” and “absolutely divine” Mini Peanut Butter Cup Cheesecakes. If you’re looking for more insider tricks, check out our expert techniques in Coffee Cheesecake, where texture is everything.

Recipe Variation

No-Bake Version

Short on time or avoiding the oven? Try a no-bake version of Mini Peanut Butter Cup Cheesecakes that’s just as indulgent.

Here’s how to make the switch:

Crust (no bake):

• Mix the same graham cracker crust ingredients
• Press into liners and chill for 30 minutes instead of baking

Filling (no bake):

• Use 16 oz softened cream cheese
• Add ½ cup powdered sugar, ½ tsp vanilla, and ½ cup whipped topping (or whipped cream)
• Blend until smooth and fluffy
• Place a mini peanut butter cup on each crust, then cover with filling
• Chill for 4+ hours, or until firm

This version has a fluffier texture and skips the egg entirely—perfect for summer or no-bake fans. Add a drizzle of chocolate syrup before serving to give it that “baked look.”

Keto or Low-Carb Options

Following a low-carb lifestyle? You can easily make Mini Peanut Butter Cup Cheesecakes keto-friendly.

Here’s how:

• Crust: Replace graham crackers with almond flour (1 cup), butter, and a keto sweetener
• Sweetener: Swap sugar with monk fruit, erythritol, or stevia
• Filling: Use full-fat cream cheese and sour cream for a smooth, low-carb mix
• Candy: Choose keto peanut butter cups like Lily’s or ChocZero

This version delivers all the creamy satisfaction without the sugar spike—and yes, still every bit as delicious. Pair it with a low-carb dessert like our Coconut Clusters for a guilt-free treat table.

Craving more creativity? Stay tuned—we’re heading into storage and freezing next.

Freezing and Storage

Can You Freeze Mini Cheesecakes?

Absolutely—and freezing is one of the best ways to prep Mini Peanut Butter Cup Cheesecakes in advance without sacrificing texture or flavor. Thanks to their compact size, they freeze faster and thaw evenly.

Here’s how to freeze them correctly:

1. Cool completely in the fridge first—at least 2 hours.
2. Remove the paper liners (if using) for better long-term storage.
3. Place cheesecakes on a baking tray and freeze until solid (about 1–2 hours).
4. Transfer to an airtight container or wrap each one in plastic wrap + foil to avoid freezer burn.
5. Label and date your container. They keep for up to 2 months frozen.

To serve, thaw overnight in the fridge or at room temperature for 1 hour.

How Long They Stay Fresh in the Fridge

In the refrigerator, Mini Peanut Butter Cup Cheesecakes stay fresh and delicious for up to 5 days when stored in an airtight container.

Want to add even more dessert to your fridge lineup? Don’t miss our Banana Pudding with Chessman Cookies—another crowd-pleaser that holds beautifully.

Whether you’re freezing a batch for the future or chilling leftovers from a party, storing these mini cheesecakes is a breeze. Up next: tools that make the magic happen.

Special Equipment

Do You Need a Mini Cheesecake Pan?

While you don’t need specialized tools to make Mini Peanut Butter Cup Cheesecakes, using a mini cheesecake pan or muffin tin makes life a lot easier. Here’s the breakdown:

Best Equipment Options:

If you plan to make mini cheesecakes often, a mini cheesecake pan is worth the investment. It gives a bakery-style look with less mess and smoother edges. But if you’re baking casually, a standard muffin pan with liners will do just fine.

Alternatives to Special Bakeware

Don’t have a muffin tin? No problem. You can still whip up Mini Peanut Butter Cup Cheesecakes using these alternatives:

• Ramekins: Great for crustless or crust-light versions
• Mini mason jars: Perfect for no-bake cheesecakes and gifting
• Silicone ice cube molds: Ideal for bite-sized versions

Just adjust your bake time depending on the size and depth of your mold—shallow containers bake faster.

Looking for the perfect tool for your dessert game? Try experimenting with mini dessert molds like the ones used in our Crepe Cake. They create gorgeous, uniform desserts with minimal effort.

That wraps up our guide to prepping, baking, and serving Mini Peanut Butter Cup Cheesecakes—now it’s time to answer your top questions.

Frequently Asked Questions

Conclusion

When you want a dessert that’s indulgent, fun, and undeniably satisfying, Mini Peanut Butter Cup Cheesecakes are the answer. They deliver the creamy richness of classic cheesecake, the nostalgic joy of a peanut butter cup, and the ease of individual portions—all in one irresistible bite.

Whether you’re hosting a dinner party, celebrating a holiday, or simply craving something sweet after dinner, this recipe hits every note. From the buttery graham cracker crust to the melt-in-your-mouth filling and surprise candy center, each element is crafted to impress.

Even better? These mini cheesecakes are easy to customize, freeze beautifully, and require no water bath. It’s the kind of dessert that feels gourmet without the stress—and one that will keep people asking for the recipe.

Don’t miss our other unforgettable treats like Muddy Buddies or our fan-favorite Strawberry Dole Whip for more fun ideas to fill your dessert table.

Now that you’ve mastered this recipe, the only thing left to do is bake, chill, and enjoy every delicious bite.

Mini Peanut Butter Cup Cheesecakes

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• Author: Amelia
• Total Time: 35 minutes
• Yield: 12 mini cheesecakes 1x
• Diet: Vegetarian

Print Recipe

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Description

Creamy, rich, and packed with chocolatey peanut butter goodness, these Mini Peanut Butter Cup Cheesecakes are the perfect bite-sized dessert for parties or late-night cravings. Easy to make, easier to love!

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Ingredients

Scale 1x2x3x

For the Crust:

• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• ½ cup sour cream
• Pinch of salt

Add-ins:

• 12 mini peanut butter cups (unwrapped)
• Optional Toppings:
• Melted chocolate
• Whipped cream
• Chopped peanuts
• Mini chocolate chips

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Instructions

1. Preheat oven to 325°F (163°C). Line a muffin tin with paper or silicone cupcake liners.
2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
3. Spoon 1 tablespoon of crust mixture into each liner and press down firmly. Bake for 5 minutes, then cool slightly.
4. In a large bowl, beat cream cheese until smooth. Add sugar and vanilla, and mix until fluffy.
5. Add eggs one at a time, mixing just until combined. Stir in sour cream and a pinch of salt.
6. Place 1 mini peanut butter cup on each crust.
7. Spoon cheesecake batter over each, filling nearly to the top.
8. Bake for 18–22 minutes until edges are set and centers jiggle slightly.
9. Turn off oven, crack the door, and let cheesecakes cool for 5–10 minutes. Remove and cool to room temp.
10. Chill for at least 2 hours before serving. Garnish as desired.

Notes

• For a no-bake version, skip the eggs and use whipped topping in the filling.
• Store in the fridge for up to 5 days or freeze for up to 2 months.
• Use almond butter cups for a peanut-free alternative.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: mini peanut butter cup cheesecakes, peanut butter cheesecake, mini cheesecake, dessert bites, individual cheesecake