Peanut Butter Cheesecake Minis Paula Deen
Indulge in the creamy, nutty perfection of Paula Deen's Peanut Butter Cheesecake Minis—an irresistible dessert that’s as easy to make as it is delicious. These bite-sized treats feature a buttery graham cracker crust as the base for a luscious, velvety peanut butter and cream cheese filling, sweetened with a touch of vanilla and sugar. Baked to perfection and chilled for that dreamy, melt-in-your-mouth texture, each mini cheesecake is crowned with chopped peanut butter cups for a fun and decadent finishing touch. Ready in under an hour and perfect for any occasion, these single-serving delights are the ultimate pairing of peanut butter and cheesecake. Whether you're hosting a party or simply craving a sweet indulgence, this recipe is sure to satisfy!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 1 cup Graham cracker crumbs
- 4 tablespoons Unsalted butter, melted
- 8 ounces Cream cheese, softened
- 1 cup Peanut butter (smooth)
- 0.75 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 0.25 cup Heavy cream
- 0.5 cup Mini peanut butter cups (chopped, for garnish)
Instructions
Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
In a small bowl, combine the graham cracker crumbs and melted butter. Mix until the texture resembles wet sand.
Spoon about 1 tablespoon of the graham cracker mixture into each muffin cup. Press down firmly to create an even layer for the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and peanut butter until smooth and fluffy, using a hand or stand mixer.
Add the sugar and vanilla extract to the cream cheese mixture, and continue mixing until fully combined.
Add the eggs one at a time, mixing thoroughly after each addition. Then, slowly mix in the heavy cream until the batter is smooth and homogenous.
Divide the cheesecake batter evenly among the 12 muffin cups, filling each one almost to the top.
Bake the mini cheesecakes in the preheated oven for 20–25 minutes, or until the centers are just set and slightly jiggly.
Remove the cheesecakes from the oven and allow them to cool to room temperature in the pan. Then refrigerate for at least 2 hours to set completely.
Before serving, top each mini cheesecake with chopped mini peanut butter cups for garnish.
Serve chilled and enjoy!
Nutrition Facts
Calories |
373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 10.9 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 237 mg | 10% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 21.0 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 193 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
