Description
Try these Mini Cherry Peanut Butter Cheesecakes for a decadent dessert! With a smooth peanut butter filling, cherry preserves, and a graham cracker crust, they’re easy to make and irresistible to eat.
Ingredients
Units
Scale
For the Crust:
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 1 tbsp sugar
For the Filling:
- 8 oz cream cheese, softened
- 1/2 cup creamy peanut butter
- 1/3 cup sugar
- 1 tsp vanilla extract
- 1 large egg
For the Topping:
- 1 cup cherry preserves
- 1/4 cup fresh cherries (optional)
- Whipped peanut butter frosting (optional)
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (165°C).
- Line a muffin tin with paper liners.
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
- Press a spoonful of the mixture into the bottom of each liner.
- Bake for 5 minutes and let cool.
Step 2: Make the Filling
- In a mixing bowl, beat cream cheese and peanut butter until smooth.
- Add sugar and vanilla, mixing until well combined.
- Beat in the egg until just incorporated.
Step 3: Assemble and Bake
- Spoon the cheesecake filling over the crusts, filling each liner about 3/4 full.
- Bake for 18–20 minutes, or until the centers are set.
- Remove from the oven and cool completely.
- Refrigerate for at least 2 hours before topping.
Step 4: Add Toppings
- Top each cheesecake with a spoonful of cherry preserves.
- Garnish with fresh cherries and whipped peanut butter frosting if desired.
- Serve chilled and enjoy!
Notes
- Smooth Filling: Use room-temperature cream cheese and peanut butter for a lump-free mixture.
- Topping Variations: Swap cherry preserves for raspberry preserves or chocolate ganache.
- Make Ahead: These mini cheesecakes can be made a day in advance and stored in the fridge.
