If you’re a fan of the classic combination of peanut butter and chocolate (like me), then these No Bake Mini Peanut Butter Cheesecakes are sure to become your new favorite dessert. With a creamy peanut butter filling on top of a crunchy graham cracker crust, these individual-sized treats are the perfect blend of sweet and salty flavors.
Whether you’re looking for a decadent treat to satisfy your sweet tooth or a crowd-pleasing dessert for your next gathering, these mini peanut butter cheesecakes are sure to impress.
Why I Love No bake Peanut Butter Cheesecake
Okay one of my favorite combos is chocolate and peanut butter. Always has been, probably always will be. And I love a good cheesecake recipe but I have gotten busier in my life which means I prefer quicker and simpler recipes. Hence- mini no bake cheesecake recipes. These peanut butter cup cheesecakes come together very quickly with just a few ingredients.
Ingredients Needed For this Reese’s Peanut Butter Cup Cheesecake Recipe
- Graham Crackers– (or graham cracker crumbs)
- Butter– salted or unsalted.
- Peanut Butter– I used regular creamy peanut butter. If you like the crunchy texture, you can use that, too.
- Cream Cheese– full fat cream cheese is used.
- Whipped Topping– One whole tub of whipped topping is used. Make sure to thaw it in the refrigerator first. If you want to make your own whipped cream, that works, too!
- Vanilla– I dashed about 1 tsp vanilla extract. Yes you can use vanilla flavoring as well.
- Powdered Sugar
- Mini Peanut Butter Cups– The unwrapped mini Reese’s Peanut Butter Cups are great or you can chop up full sized ones as well.
- Optional– Chocolate chips to melt and drizzle on top.
Watch How to Make these Mini Peanut Cheesecakes Below!
Step by Step: How to Make these Peanut Butter Cup Cheesecakes
Step 1: Graham Cracker Crust– First toss a sleeve of graham crackers into a food processor or blender and grind until smooth. Then add in some melted butter and stir until well combined. Line your cupcake pan with liners and add a spoonful of the mixture to each cup and then use the back of the spoon to press the crumbs down.
Step 2: Peanut Butter Cheesecake Filling- Next grab a mixing bowl and add in the softened cream cheese, peanut butter, vanilla, and powdered sugar. Use a hand mixer to beat until well combined and smooth. Then fold in the tub of whipped topping and mix until fluffy and combined.
Step 3: Fill cupcake liners– Once the mixture is well combined. Spoon the cheesecake filling on top of the graham cracker crumbs.
Step 4: Top with Chocolates– Chop up some mini peanut butter cups and add to the top. Then if you want, melt some chocolate chips or melts in the microwave and drizzle on top of the filling.
Step 5: Refrigerate– Refrigerate for at least 2 hours to set and enjoy cold.
How to Store these Mini No Bake Cheesecakes
Wither cover the cupcake pan with plastic wrap or transfer the cheesecakes to an air-tight container and keep in the refrigerator. For best taste and texture, enjoy within 5 days.
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Like these Chocolate Peanut Butter Dessert? Check out my:
No Bake Mini Peanut Butter Cheesecakes
Equipment
- 1 food processor or blender
Ingredients
- 1 sleeve graham crackers (or about 1 1/2 cups crumbs)
- 3/4 cup melted butter
- 8 oz. cream cheese softened
- 1 cup peanut butter creamy
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 8 ounces whipped topping thawed
- 3/4- 1 cup mini peanut butter cups chopped
- 1/4 cup chocolate chips or chocolate melts optional
Instructions
- Add the graham crackers into a food processor or blender and grind until smooth ( I like mine little larger pieces). Then add in some melted butter and pulse or add the crumbs to a bowl, add the butter,and stir until well combined.
- Line your cupcake pan with liners and add a spoonful of the mixture to each cup and then use the back of the spoon to press the crumbs down.
- In a mixing bowl add in the softened cream cheese, peanut butter, vanilla, and powdered sugar. Use a hand mixer to beat until well combined and smooth. Then fold in the tub of whipped topping and mix until fluffy and combined.
- Once the mixture is well combined. Spoon the cheesecake filling on top of the graham cracker crumbs.
- Chop up some mini peanut butter cups and add to the top. Then if you want, melt some chocolate chips or melts in the microwave and drizzle on top of the filling.
- Refrigerate for at least 2 hours to set and enjoy cold.
Video
