Mini Peanut Butter Cheesecakes

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I wanted to make JR something sweet for Valentine's Day.  He loves peanut butter and cheesecake, but I didn't want to make a whole cheesecake knowing it would be too much for us.  So I thought about making peanut butter cheesecake brownies, but then I remember his dislike of bar-like desserts.  Finally I settled on these Mini Peanut Butter Cheesecakes.

I halved the original recipe and still ended up with 9, which I don't think he'll have a problem with!

The changes I made are included here:

For the crust:

  • 3/4 cup chocolate graham cracker crumbs
  • 2 Tbsp sugar
  • 2 Tbsp butter, melted
  • 9 bite-size peanut butter cups

For the filling:

  • 8 oz. Neufchâtel (reduced fat cream cheese), at room temperature
  • 1/2 cup sugar
  • 1/8 cup all-purpose flour
  • 1/2 teaspoon pure vanilla extract 
  • 1 egg

Preheat oven to 350 degrees. Place a cupcake liner in each cup of a standard muffin pan.

To make crust, in a bowl, add graham cracker crumbs, sugar and melted butter and combine until crumbs are moistened. Press crumb mixture into bottom of each cupcake liner. Place 1 peanut butter cup on top of crumb crust and in the center of each cupcake liner.
To make filling, beat cream cheese in stand mixer until fluffy. Add sugar, flour, and vanilla and continue beating well. Add eggs, 1 at a time, beating well after each addition. Spoon cream cheese mixture over peanut butter cups and crumb crusts.

Bake until just set, about 20 minutes. Allow to cool completely before serving.  Serves 6-9.

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