Mini Peanut Butter Cheesecakes Recipe

Name: Mini Peanut Butter Cheesecakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (9 1/2 ounce) package Keebler fudge shoppe peanut butter filled cookies; 2 (8 ounce) bricks reduced-fat cream cheese (Neufchatel); 1 ¼ cups sugar; 1 cup creamy peanut butter; 1 teaspoon vanilla extract; 3 large eggs, at room temperature; 3 ounces semisweet baking chocolate; 2 tablespoons unsalted butter; 2 tablespoons light corn syrup; ½ teaspoon vanilla extract; ¼ cup roasted peanuts, chopped

Servings: persons

1 (9 1/2 ounce) package Keebler fudge shoppe peanut butter filled cookies
2 (8 ounce) bricks reduced-fat cream cheese (Neufchatel)
1 ¼ cups sugar
1 cup creamy peanut butter
1 teaspoon vanilla extract
3 large eggs, at room temperature
3 ounces semisweet baking chocolate
2 tablespoons unsalted butter
2 tablespoons light corn syrup
½ teaspoon vanilla extract
¼ cup roasted peanuts, chopped

1
Heat oven to 325 degrees.
2
Line muffin pans with 24 paper baking cups.
3
Break cookies into food processor.
4
Pulse until fine moist crumbs form.
5
Press about 1 tablespoons evenly over bottom of each cup.
6
Freeze until ready to fill.
7
Beat next 4 ingredients in a large bowl with mixer on medium speed until smooth.
8
On low speed, beat in eggs, 1 at a time, just until blended.
9
Spoon 2 1/2 tbsp into each cup.
10
Bake 20 minutes, or until puffed.
11
(Some may crack on top; that's OK).
12
Cool completely in pans on a wire rack.
13
Meanwhile prepare glaze:.
14
Microwave ingredients on medium, stirring until smooth.
15
Cool slightly.
16
Peel off liners.
17
Place cakes on foil lined baking sheet.
18
Spoon glaze over tops; sprinkle with nuts.
19
Refrigerate at least 2 hours for glaze to set.

1249

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (9 1/2 ounce) package Keebler fudge shoppe peanut butter filled cookies, 2 (8 ounce) bricks reduced-fat cream cheese (Neufchatel), 1 ¼ cups sugar, 1 cup creamy peanut butter, and more.

Yes, Mini Peanut Butter Cheesecakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Peanut Butter Cheesecakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions