Go Back

Mini Cherry Peanut Butter Cheesecakes

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 3 tablespoons melted butter
  • 1 tablespoon sugar
For the filling
  • 8 oz cream cheese, softened Use room temperature for best results.
  • 1/2 cup creamy peanut butter Natural peanut butter can be used, but may alter texture.
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1 large egg Add carefully to avoid cracks.
For the topping
  • 1 cup cherry preserves Warm slightly if too thick.
  • 1/4 cup fresh cherries (optional) For garnish.
  • 1 cup whipped peanut butter frosting (optional) Add just before serving for freshness.

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C) and line a muffin tin with paper liners.
  2. In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
  3. Press a spoonful of the mixture into each liner. Bake for 5 minutes and let cool.
Filling
  1. In a mixing bowl, beat softened cream cheese and peanut butter until smooth.
  2. Add sugar and vanilla, mixing until well combined.
  3. Beat in the egg until just incorporated.
  4. Spoon the filling over the crusts, filling each liner about 3/4 full.
Baking
  1. Bake for 18-20 minutes, or until the centers are set.
  2. Let them cool completely before refrigerating for at least 2 hours.
Serving
  1. Top each cheesecake with cherry preserves, fresh cherries, and whipped peanut butter frosting if desired.
  2. Serve chilled and enjoy!

Notes

Refrigerate in an airtight container for up to 4 days. For longer storage, freeze cheesecakes (without fresh cherry topping) for up to 1 month; thaw in the refrigerator overnight before serving.