Mini Cherry Peanut Butter Cheesecakes | Easy Dessert Recipe

Why You’ll Love This Recipe

I love this recipe because it delivers big flavor in small bites. The cheesecakes are easy to portion, easy to serve, and perfect for make-ahead desserts. I also appreciate how adaptable they are, whether I’m making them for guests or just keeping a batch in the fridge for a sweet craving. The peanut butter and cherry combination always feels nostalgic and comforting to me.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust
1 cup graham cracker crumbs
3 tablespoons melted butter
1 tablespoon sugar

For the filling
8 oz cream cheese, softened
1/2 cup creamy peanut butter
1/3 cup sugar
1 teaspoon vanilla extract
1 egg

For the topping
1 cup cherry preserves
1/4 cup fresh cherries, optional
whipped peanut butter frosting, optional

Directions

I start by preheating the oven to 325°F (165°C) and lining a muffin tin with paper liners.

To make the crust, I mix the graham cracker crumbs, melted butter, and sugar in a bowl until everything is evenly combined. I press a spoonful of the mixture firmly into the bottom of each liner. I bake the crusts for 5 minutes, then set them aside to cool.

For the filling, I beat the softened cream cheese and peanut butter together until smooth and creamy. I add the sugar and vanilla extract and mix until well combined. I then beat in the egg just until incorporated, being careful not to overmix.

I spoon the filling over the cooled crusts, filling each liner about three-quarters full. I bake the cheesecakes for 18 to 20 minutes, until the centers are just set. After baking, I let them cool completely, then refrigerate them for at least 2 hours.

Before serving, I top each cheesecake with cherry preserves, a few fresh cherries if I have them, and a swirl of whipped peanut butter frosting when I’m feeling extra indulgent.

Servings and timing

This recipe makes about 12 mini cheesecakes.
Prep time is approximately 15 minutes.
Bake time is about 25 minutes total.
Chilling time is at least 2 hours.
Total time is roughly 2 hours and 40 minutes.

Variations

I like changing these up depending on my mood. Sometimes I swap the cherry preserves for raspberry or strawberry preserves. For a nut-free version, I use sunflower seed butter instead of peanut butter. When I want a lighter topping, I skip the preserves and use fresh cherries with a light dusting of powdered sugar.

storage/reheating

I store these mini cheesecakes in an airtight container in the refrigerator for up to four days. They’re best served chilled, straight from the fridge. I don’t recommend reheating them, as cheesecake has the best texture when kept cold.

FAQs

Can I make these cheesecakes ahead of time?

I often make them a day in advance. They set beautifully overnight and taste even better the next day.

Do I need a mixer for the filling?

I prefer using a hand mixer for the smoothest texture, but I’ve mixed them by hand successfully as long as the cream cheese is very soft.

Can I freeze mini cheesecakes?

I freeze them without the toppings. I wrap them tightly and freeze for up to two months, then thaw them overnight in the fridge before serving.

What if I don’t have graham crackers?

I’ve used crushed digestive biscuits or vanilla wafers with great results. Any similar cookie crumb works well.

How do I know when the cheesecakes are done?

I look for centers that are just set and no longer jiggly. They’ll continue to firm up as they cool.

Conclusion

These mini cherry peanut butter cheesecakes are one of those desserts I keep coming back to because they’re easy, reliable, and incredibly satisfying. I love how they combine creamy, sweet, and fruity flavors in just a few bites. Whether I’m serving guests or treating myself, they always feel like a little moment of indulgence.

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