teeny tiny cheesecakes

A week or two ago, I decided to bake cheesecake. I’m really not a fan of cheesecake, (I know, I know), but Justin loves it, so I thought I’d try to make it with something I am a fan of: Reese’s Peanut Butter Cups.┬áPeople, I LOVE peanut butter cups. And now they come in dark chocolate. I could eat them ALL DAY.

Anyway, I found the miniature versions and plopped them into muffin-cup-sized cheesecakes. Everyone at work seemed to enjoy them, and Justin liked them, and me? Well, I ate the peanut butter cups. :)

Mini Peanut Butter Cup Cheesecakes

  • 2/3 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 3 tablespoons butter, melted


  • 8 ounces cream cheese, softened
  • 1/2 cup sugar
  • 4 teaspoons all-purpose flour
  • 1 beaten egg
  • 1/2 teaspoon vanilla extract
  • 12 mini-peanut butter cups (dark chocolate, if you can find them!)

In a small bowl, combine the cracker crumbs, sugar and butter. Press into the bottom of 12 paper-lined muffin cups; set aside.

In a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg and vanilla; beat on low speed just until combined. Place a peanut butter cup in the center of each muffin cup; fill with cream cheese mixture.

Bake at 350 for 15 – 18 minutes or until center is set. Cool on a wire rack for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 2 hours.

Makes 12 mini-cheesecakes.

Adapted from Taste of Home summer desserts magazine.

8 thoughts on “teeny tiny cheesecakes

  1. bearette24

    I’m not usually a cheesecake fan either, but they have the cutest little ones at Billy’s Bakery (in nyc)…key lime pie cheesecake.

  2. Crystal Post author

    Everybody! Let me know if you try these, and/or make any changes to the recipe. I’m thinking you could add pretty much anything to these mini-cakes… chocolate chips, a Nutella swirl, lime zest… :)


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