Mini Peanut Butter Cheesecakes
The ultimate indulgence for peanut butter lovers! These Mini Peanut Butter Cheesecakes are creamy, rich, and oh-so-delicious. Perfect for parties or a sweet treat at home. With an easy no-bake method, you'll want to whip these up tonight!
Equipment
- Mixing Bowl
- Frying Pan
Ingredients
- 12 pieces Reese’s peanut butter cups unwrapped
- 16 ounces cream cheese softened to room temperature
- ¾ cup creamy peanut butter Skippy brand
- 1½ cups powdered sugar sifted
- 1½ teaspoons vanilla extract
- ⅓ cup heavy cream cold
- 12 pieces mini Reese’s cups unwrapped
- to taste Chocolate syrup garnish
Instructions
- Line a standard muffin pan with 12 paper liners.
- Place one standard-sized Reese’s cup into the bottom of each muffin cup.
- In a large mixing bowl, beat together, with a handheld mixer on medium-high speed, the softened cream cheese and creamy peanut butter until light and fluffy.
- Add the sifted powdered sugar and beat again until smooth and creamy.
- Add the vanilla extract and cold heavy cream to the cream cheese mixture. Beat on high speed for 2 minutes or until light and fluffy.
- Transfer the peanut butter cheesecake filling to a large piping bag or a zip-top bag with the corner snipped off, and pipe the cheesecake filling into each of the 12 muffin cups.
- Place a mini Reese’s cup into the center of each mini peanut butter cheesecake and gently press it into the filling, leaving the top exposed.
- Refrigerate the mini peanut butter cup cheesecakes for a minimum of 8 hours or up to overnight.
- Before serving, drizzle each of the mini peanut butter cheesecakes with a garnish of chocolate sauce over the top of each cheesecake.
Notes
- Parchment paper liners: These make peeling from the cheesecake filling easy.
- Speed up setting: Freeze for 2 to 3 hours instead of refrigerating.
- Easy removal: Freezing these peanut butter cheesecake bites for about 20 to 25 minutes before serving makes it easier to remove the paper.