Can I make Mini Peanut Butter Cup Cheesecakes ahead of time?

Yes! In fact, these cheesecakes taste even better after chilling overnight. Make them up to 2 days in advance and store in an airtight container in the fridge. They’ll firm up, intensify in flavor, and be ready to serve stress-free.

How do I prevent mini cheesecakes from cracking?

Cracks typically come from overbaking or sudden temperature changes. Bake at 325°F , avoid overmixing the eggs, and allow your Mini Peanut Butter Cup Cheesecakes to cool slowly—first in the oven with the door cracked open, then at room temperature. Chilling after that finishes the job.

Can I use different candy in the center instead of peanut butter cups?

Absolutely. Get creative! Swap in mini Snickers, Rolos, caramels, or even chocolate truffles. You can also use almond butter cups for a unique twist. Just be sure the candy you choose can hold up to baking and won’t melt out completely.

What’s the best crust for mini cheesecakes?

Graham cracker crust is the classic go-to, but Oreo crumbs, pretzel crumbs, or even gingersnap cookies all work beautifully. For low-carb versions, almond flour or crushed nuts are excellent substitutes.

Do I need to bake them in a water bath?

Nope! That’s one of the perks of Mini Peanut Butter Cup Cheesecakes —no water bath needed. Their small size allows for even baking without the hassle. Just don’t skip the cooling steps, and you’ll get a perfect texture every time.

Can I freeze Mini Peanut Butter Cup Cheesecakes?

Yes! Freeze them after they’re completely chilled. Wrap tightly in plastic and foil or use a freezer-safe container. They’ll last up to 2 months . To serve, just thaw in the fridge overnight. They taste just as good as fresh!

Mini Peanut Butter Cup Cheesecakes – The Best Easy Dessert Recipe (2025)

Name: Mini Peanut Butter Cup Cheesecakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 2 tablespoons granulated sugar; 4 tablespoons unsalted butter, melted; 16 oz cream cheese, softened; ½ cup granulated sugar; 1 teaspoon vanilla extract; 2 large eggs; ½ cup sour cream; Pinch of salt; 12 mini peanut butter cups (unwrapped); Optional Toppings:; Melted chocolate; Whipped cream; Chopped peanuts; Mini chocolate chips

Mini Peanut Butter Cup Cheesecakes

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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!

Author: Amelia
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 mini cheesecakes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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

Instructions

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

Find it online: https://recipesbyamelia.com/mini-peanut-butter-cup-cheesecakes/