Peanut Butter Cheesecake Minis

Yesterday I came across a recipe that I could not pass up. What is better than  cheesecake that surrounds a mini peanut butter cup! As tempted as I was to try these as soon as they came out of the oven, I waited until this morning to indulge in one with my morning cup of joe. Although you could probably let them set in the fridge for just a few hours, I allowed one night just to be sure. This recipe is from the queen of southern cooking herself – Paula Deen. Surprisingly not too much butter! Not only are these great mini desserts to bring to a party, but they are yummy enough to want to keep them all to yourself! Below is the recipe I followed and a link to the recipe from the Food Network.


  • 1 1/2 cups graham cracker crumbs
  • 4 tablespoons sugar
  • 1/4 cup (1/2 stick) butter, melted
  • 12 bite-size peanut butter cups


  • 2 (8-ounce) packages cream cheese, at room temperature
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon pure vanilla extract or almond extract
  • 2 eggs


Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a standard muffin pan.

To make 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 the center of each crust.

Beat cream cheese with a handheld electric 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.

Afterwards, I drizzled a little chocolate Syrup (Hershey’s SHELL Topping) across each mini cheesecake and left in the fridge overnight…delicious!


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