Go Back
Mini cheesecakes have taken the dessert world by storm, and it’s easy to see why. These adorable treats combine the creamy, rich goodness of classic cheesecake with the convenience of individual servings, making them perfect for any occasion. Whether you’re hosting a gathering, celebrating a special event, or simply indulging in a personal treat, mini cheesecakes are the ultimate dessert choice. Their bite-sized nature allows for a variety of flavors, and today, we’re exploring a unique combination that is sure to tantalize your taste buds: Mini Cherry Peanut Butter Cheesecakes.

Mini Cherry Peanut Butter Cheesecakes – Easy & Irresistible!

Indulge in these Mini Cherry Peanut Butter Cheesecakes, the perfect bite-sized dessert that combines velvety cheesecake, nutty peanut butter, and a tangy cherry topping. Easy to make and visually stunning, these mini treats are ideal for any occasion, from parties to personal indulgence. Delight your guests with a flavor explosion and a pretty presentation that’s sure to impress! Try making them today! #MiniCheesecakes #DessertIdeas #Baking #CherryPeanutButter #SweetTreats #HomemadeDelight
Print Recipe Pin Recipe

Ingredients
  

For the crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the cheesecake filling:

8 oz cream cheese, softened

1/2 cup powdered sugar

1/2 cup creamy peanut butter

1 teaspoon vanilla extract

1/2 cup heavy cream

For the cherry topping:

1 cup fresh or canned cherries, pitted

1/4 cup granulated sugar

1 tablespoon lemon juice

1 teaspoon cornstarch dissolved in 2 tablespoons water (optional, for thickening)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

    Make the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press about 1 tablespoon of the mixture into the bottom of each muffin liner to form a crust. Bake for 5-7 minutes, then remove from the oven and let cool.

      Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Add the powdered sugar, creamy peanut butter, and vanilla extract. Beat until well combined and creamy.

        Add the Heavy Cream: In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the peanut butter mixture until fully incorporated.

          Fill the Crusts: Spoon the cheesecake filling over the cooled crusts, filling each liner about 3/4 full. Smooth the tops with a spatula.

            Chill: Cover the muffin tin with plastic wrap and refrigerate for at least 4 hours, or overnight, until firm.

              Prepare the Cherry Topping: In a small saucepan over medium heat, combine the cherries, granulated sugar, and lemon juice. Cook for about 5-7 minutes until the cherries break down slightly. If you want a thicker sauce, stir in the cornstarch mixture and cook for another minute until it thickens. Remove from heat and let it cool.

                Serve: Once the cheesecakes are set, top each mini cheesecake with a spoonful of cherry topping. Serve immediately or store in the refrigerator until ready to enjoy.

                  Prep Time: 20 minutes | Total Time: 4 hours 30 minutes (including chilling) | Servings: 12 mini cheesecakes