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Mini Peanut Butter Cheesecakes

Author 5boysbaker.com

Ingredients

  • CRUST:
  • 1 1/3 cups chocolate graham cracker crumbs
  • 2 Tbsp. sugar
  • 1/4 cup butter , melted
  • 16 mini peanut butter cups
  • FILLING:
  • 2 (8 oz) pkgs. cream cheese, at room temp.
  • 1 cup sugar
  • 2 Tbsp. flour
  • 2 tsp. vanilla
  • 1/4 cup creamy peanut butter
  • 2 Tbsp. whipping cream
  • 2 eggs
  • TOPPING:
  • 1 cup sour cream
  • 1/4 cup sugar
  • 1/2 tsp. vanilla
  • Extra peanut butter cups chopped up (optional)

Instructions

  1. CRUST:
  2. Place a paper liner in 16 cups of a standard muffin tin.
  3. Combine chocolate cracker crumbs, sugar, and melted butter until well combined.
  4. Divide crumbs evenly  between lined cups.  Press crumbs into bottom of each muffin cup.
  5. Place 1 peanut butter cup in the center of each crus.t
  6. FILLING:
  7. In large mixing bowl, beat cream cheese until fluffy, scraping down sides.
  8. Add sugar and beat well.
  9. Add flour, vanilla, peanut butter and whipping cream, beat until smooth and creamy.
  10. Add eggs and beat just until combined.
  11. Spoon cream cheese mixture evenly among 16 muffin cups.  Smooth with the back of a spoon.
  12. Bake at 350 for about 20 minutes, or until just set.  Prepare topping now.
  13. Carefully spoon topping over cooked cheesecakes.
  14. Return to oven and bake 5 more minutes
  15. Allow to cool slightly and top with chopped peanut butter cups if desired.
  16. Refrigerate for at least 4 hours.
  17. TOPPING:
  18. Combine all ingredients and mix until smooth.