Mini Peanut Butter Cup Cheesecakes
Alright. Two exams down and one to go.
Thank you all for your kind words of encouragement, I think I did alright on Friday. And now, to celebrate.
Different people celebrate in different ways. Some people drink. Some people go on shopping sprees. But I bake.
These Mini Peanut Butter Cup Cheesecakes were just what I needed. Sweet, easy and super delicious. The only reason I wasn't tempted to eat these cheesecakes while I was taking pictures was because I have already been dipping into the batter while making them. Ah, the joys of baking.
I predict that I will be making a lot more sweet treats with these peanut butter cups. Why, you ask? Well, my aunt's husband works at a chocolate factory (I know, right? Best job ever) and they always give us boxes of these things. Except they are called "Healthy Peanut Cups". So paired with all the cream cheese and butter that I loaded these little cuties with, I think it balances out.
What you need to make Mini Peanut Butter Cup Cheesecakes
All you need is:
- graham cracker crumbs
- white sugar
- salted butter
- cream cheese
- flour
- egg
- vanilla extract
- peanut butter cups
Similar Recipes
Like these Mini Peanut Butter Cup Cheesecakes? Then you will love these recipes:
- Peanut Butter Cup Ice Cream
- Chocolate Dipped Peanut Butter Cup Stuffed Oreos
- Chocolate Chip Cheesecake Cookie Cups
If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Mini Peanut Butter Cup Cheesecakes
Ingredients
Crust
- 1 ⅓ cup graham cracker crumbs
- 2 tablespoon granulated sugar
- 10 tablespoon salted butter, melted
Cheesecake
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 4 tablespoon all-purpose flour
- 1 large egg, beaten
- ½ teaspoon vanilla extract
- peanut butter cups
Instructions
- Preheat the oven 350˚F. Line a muffin pan with paper liners.
- For the crust: In a medium bowl, mix together the graham cracker crumbs, butter and 2 tablespoons of white sugar until fully combined. Divide the mixture evenly into the bottom of each paper cup, and set aside.
- For the cheesecake: In a separate bowl, beat together the cream cheese, ½ cup sugar and flour until light and fluffy. Beat in the egg and vanilla until fully combined.
- Place the peanut butter cups in the center of each muffin cup and pour the cream cheese mixture on top.
- Bake for 15-18 minutes, or until the center is set. Let cool in pan for 5 minutes then let completely on wire racks. Refrigerate for at least 2 hours before serving.
Oh, my gosh, these are incredible. Peanut butter cup and cheesecake? Beautiful!
Good luck on that last exam!!
Joy @ Yesterfood.blogspot.com
Great dish! These look super. But now you have me fantasizing about working in a chocolate factory! 😉 Good luck with the final exam.
Wow, what a job working in a chocolate factory! These look delicious!
Cute and big in taste I bet:) Certainly looks good! Best of luck in your exams!
Oh yum !!!! Love the peanut butter cup surprise 😀
I love cheese cakes and with peanut butter it must be divine...
These look divine! The peanut butte cup filling is a lovely surprise.
These look so yummy and I love anything in mini form! Hope your last exam goes well!
Good luck for that last bugger my friend 😀
Keep it up!
And love these cheesecakes!
Cheers
CCU
Wonderful! I am here to celebrate with you 😉 I am thinking of making mini cheesecakes, but just don't have an occasion.
Hello Cathleen, love these quick and simple peanut butter cup filed cheesecakes. I am certain these will help you get though the final exams. Take care, BAM
Ahah, I celebrate by baking as well!! These mini cheesecake look great! I love how there's a peanut butter cup inside.
I'm a "professional" eater and I vote these little cheesecakes a winner. 🙂
Ooh, how decadent!
I've seen the cookies and brownies with a peanut butter cup center, but this looks so much better than either of those.