Mini Peanut Butter Cheesecakes Recipe By Tasty

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MINI PEANUT BUTTER CHEESECAKES RECIPE BY TASTY



Mini Peanut Butter Cheesecakes Recipe by Tasty image

Here's what you need: ritz crackers, cream cheese, sugar, peanut butter, sour cream, vanilla, eggs

Provided by Tasty

Categories     Bakery Goods

Yield 12 mini cheesecakes

Number Of Ingredients 7

24 ritz crackers
16 oz cream cheese
½ cup sugar
½ cup peanut butter
½ cup sour cream
1 teaspoon vanilla
2 eggs

Steps:

  • Form peanut butter sandwiches with Ritz crackers.
  • Place them in the bottom of each cup of a muffin tin.
  • In a large bowl beat together cream cheese and sugar.
  • Then add peanut butter, sour cream, vanilla, 2 eggs, and beat again.
  • Pour mixture over each peanut butter sandwich until each cup is ¾ full.
  • Top with crushed Ritz cracker.
  • Bake for 22 minutes at 275°F (135°C). Let cool completely and then refrigerate 2 hours.
  • Enjoy!

Nutrition Facts : Calories 282 calories, Carbohydrate 15 grams, Fat 22 grams, Fiber 0 grams, Protein 6 grams, Sugar 8 grams

MINIATURE PEANUT BUTTER CHEESECAKES



Miniature Peanut Butter Cheesecakes image

These yummy treats, with a peanut butter cup inside, were handed down to me from my mother. They're perfect for holidays or any special occasion. -Mary Ann Dell, Phoenixville, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 6 servings.

Number Of Ingredients 10

1/3 cup graham cracker crumbs
1 tablespoon sugar
5 teaspoons butter, melted
FILLING:
4 ounces cream cheese, softened
1/4 cup sugar
2 teaspoons all-purpose flour
2 tablespoons beaten egg
1/4 teaspoon vanilla extract
6 miniature peanut butter cups

Steps:

  • In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottoms of six paper-lined muffin cups; set aside., In a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg and vanilla; beat on low speed just until combined. Place a peanut butter cup in the center of each muffin cup; fill with cream cheese mixture., Bake at 350° for 15-18 minutes or until center is set. Cool on a wire rack for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 2 hours.

Nutrition Facts :

MINI BUTTERFINGER CHEESECAKES RECIPE BY TASTY



Mini Butterfinger Cheesecakes Recipe by Tasty image

Here's what you need: chocolate sandwich cookies, unsalted butter, cream cheese, sugar, large eggs, vanilla extract, Butterfinger® Bits, whipped topping

Provided by Butterfinger

Categories     Bakery Goods

Time 30m

Yield 42 mini cheesecakes

Number Of Ingredients 8

16 chocolate sandwich cookies
½ stick unsalted butter, melted
2 packages cream cheese, softened
¾ cup sugar
2 large eggs
2 teaspoons vanilla extract
1 cup Butterfinger® Bits
whipped topping, for garnish

Steps:

  • Preheat the oven to 350°F (180°C). Line 2 24-count mini muffin tins with paper liners. (Alternatively, use a standard 12-count muffin tin.)
  • Add the chocolate sandwich cookies to a food processor and pulse until finely chopped. Add the melted butter and pulse until combined.
  • In a medium bowl, use an electric hand mixer on medium speed to beat together the cream cheese, sugar, eggs, and vanilla until light and fluffy, 5 minutes.
  • Assemble the cheesecakes: Scoop ½ teaspoon of the cookie crumb mixture into each paper liner and press down in an even layer. Add ½ teaspoon of the crushed Butterfinger® Bits over the cookie crust. Fill the liner to the top with the cream cheese filling.
  • Bake for 15 minutes, or until the mini cheesecakes are light golden brown around the edges. Remove from the oven and let cool for 20 minutes, then transfer to the refrigerator to chill.
  • Before serving, add the whipped topping to a piping bag fitted with a star-shaped tip. Pipe a dollop of the whipped topping on top of each mini cheesecake and sprinkle the remaining Butterfinger® Bits on top. Serve cold. Leftovers will keep in an airtight container in the refrigerator for up to 1 week.
  • Enjoy!

Nutrition Facts : Calories 58 calories, Carbohydrate 4 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, Sugar 3 grams

MINI PB&J CHEESECAKES



Mini PB&J Cheesecakes image

I got hooked on these mini peanut butter and jelly cheesecakes when a friend made them. She let me steal her recipe, and now I'm sharing this tasty treat with you!-Betsy King, Duluth, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 2-1/2 dozen.

Number Of Ingredients 12

1 cup creamy peanut butter
1/2 cup sugar
1 large egg, room temperature
CHEESECAKE LAYER:
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 large egg, room temperature, lightly beaten
1 teaspoon vanilla extract
1/4 cup strawberry jelly, warmed
OPTIONAL DRIZZLE:
1/2 cup confectioners' sugar
2 to 3 tablespoons heavy whipping cream

Steps:

  • Preheat oven to 350°. In a small bowl, beat peanut butter and sugar until blended. Beat in egg. Press 2 teaspoons mixture into each of 32 paper-lined mini-muffin cups., For cheesecake layer, in another bowl, beat cream cheese and sugar until smooth. Beat in egg and vanilla. Spoon a scant 2 teaspoons cream cheese mixture into each cup. Drop jelly by 1/4 teaspoonfuls over tops. Cut through batter with a toothpick to swirl., Bake 12-14 minutes or until centers are set. Cool completely on a wire rack., If desired, mix confectioners' sugar and enough cream to reach desired consistency; drizzle over cheesecakes. Refrigerate until serving.

Nutrition Facts : Calories 119 calories, Fat 7g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 61mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 3g protein.

MINI PEANUT BUTTER CHEESECAKES



Mini Peanut Butter Cheesecakes image

This is a recipe derived from other various recipes with personal touches invented for someone's birthday. If you love peanut butter and love cheesecake, this will definitely be a mouthwatering experience for your taste buds. Just the smell alone will make you drool. These mini cheesecakes are perfect as gifts or as a dessert snack dish at a party.

Provided by cfgrrl

Categories     Desserts     Cakes     Cupcake Recipes     Cheesecake

Time 5h35m

Yield 6

Number Of Ingredients 10

⅔ cup graham cracker crumbs
5 tablespoons unsalted butter, melted
2 tablespoons white sugar
1 (8 ounce) package cream cheese, softened
⅓ cup peanut butter
⅓ cup brown sugar
1 large egg
¼ cup heavy cream
¼ teaspoon vanilla extract
⅓ cup crushed peanut butter cups (such as Reese's®)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine graham cracker crumbs, melted butter, and sugar for crust in a bowl. Divide evenly into 6 cups of a 12-cup muffin tin. Flatten crust in each cup with a spoon. Set aside.
  • Mix cream cheese and peanut butter in a bowl with an electric mixer until thoroughly mixed with no chunks remaining. Mix in brown sugar. Add egg and mix to combine. Mix in cream and vanilla. Divide batter evenly onto the crusts and sprinkle crushed peanut butter cups over top.
  • Bake in the preheated oven until set, 12 to 15 minutes. Remove from the oven and allow to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.

Nutrition Facts : Calories 496.3 calories, Carbohydrate 32.7 g, Cholesterol 111.7 mg, Fat 38.1 g, Fiber 1.5 g, Protein 9.4 g, SaturatedFat 19.5 g, Sodium 282.3 mg, Sugar 24.9 g

MINI PEANUT BUTTER CHOCOLATE CHEESECAKES



Mini Peanut Butter Chocolate Cheesecakes image

These individual cheesecakes are perfect for a party. You can make them the day ahead and refrigerate overnight although they really are good straight out of the oven.

Provided by Jessica Ferqueron

Categories     Chocolate Cheesecake

Time 40m

Yield 12

Number Of Ingredients 11

1 cup graham cracker crumbs
1 tablespoon brown sugar
3 tablespoons unsalted butter, melted
11 ounces cream cheese, softened
½ cup white sugar
1 teaspoon vanilla extract
½ cup milk
2 large eggs
⅓ cup creamy peanut butter
½ cup semisweet chocolate chips, melted and slightly cooled
½ cup chopped peanuts

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Line a 12-cup muffin tin with paper liners.
  • Mix graham cracker crumbs, butter, and brown sugar together in a bowl. Spoon evenly into the prepared muffin cups and press to flatten.
  • Beat cream cheese in a mixing bowl with an electric mixer until smooth and creamy. Mix in white sugar and vanilla until fluffy. Mix in milk, then eggs, one at a time; mix until smooth. Transfer 1/2 of the batter to a separate bowl.
  • Add peanut butter to one bowl of the cream cheese mixture; beat until well blended. Divide mixture among the muffin cups.
  • Add melted chocolate chips to the remaining cream cheese mixture and beat until creamy and smooth. Pour into the muffin cups and sprinkle chopped peanuts over top.
  • Bake in the preheated oven until almost set, 20 to 25 minutes. Remove from the oven and place on a wire rack until completely cooled. Enjoy immediately or refrigerate before serving.

Nutrition Facts : Calories 311.6 calories, Carbohydrate 23.2 g, Cholesterol 68 mg, Fat 22.4 g, Fiber 1.5 g, Protein 7.4 g, SaturatedFat 10.4 g, Sodium 169.8 mg

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