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Peanut Butter Cheesecake Minis

Course Dessert


  • 1-1/2 c. graham cracker crumbs
  • 4 T. s ugar
  • 1/4 c. butter melted
  • 24 bite-size peanut butter cups
  • 2-8 oz. pkgs. Cream cheese room temperature
  • 1 c. sugar
  • 1/4 c. flour
  • 1 t. vanilla or almond extract
  • 2 eggs


  • Preheat oven to 350 degrees.
  • Place a paper cupcake liner in each cup of 2 standard muffin pans.
  • To make the crust, in a bowl, combine graham cracker crumbs, sugar and melted butter until crumbs are moistened.
  • Press crust into bottom of each muffin cup.
  • Put 1 peanut butter cup into center of each crust.
  • Beat cream cheese with a hand-held mixer until fluffy.
  • Add sugar, flour and vanilla, beating well.
  • Add eggs, 1 at a time, beating well after each addition.
  • Spoon cream cheese mixture over peanut butter cups and graham cracker crusts.
  • Bake until just set, about 20 minutes.
  • Allow to cool completely before serving.