Mini Cherry Peanut Butter Cheesecakes | Easy Dessert Recipe
These rich, creamy mini cheesecakes pair sweet cherry topping with smooth peanut butter for a no-fuss dessert that’s as adorable as it is delicious.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes + chill time
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Crust:
1 cup graham cracker crumbs
3 tbsp melted butter
1 tbsp sugar
For the Filling:
8 oz cream cheese, softened
½ cup creamy peanut butter
⅓ cup sugar
1 tsp vanilla extract
1 egg
For the Topping:
1 cup cherry preserves
¼ cup fresh cherries (optional)
Whipped peanut butter frosting (optional)
Instructions
Prepare the Crust
Preheat oven to 325°F (165°C) and line a muffin tin with paper liners. In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press a spoonful of the crust mixture into each liner. Bake for 5 minutes, then let cool.
Make the Filling
In a mixing bowl, beat cream cheese and peanut butter until smooth. Add sugar and vanilla extract, mixing until fully incorporated. Beat in the egg until just combined—don’t overmix.
Assemble & Bake
Spoon filling over cooled crusts, filling each liner about ¾ full. Bake for 18–20 minutes, or until centers are set. Cool completely, then refrigerate for at least 2 hours.
Add Toppings
Top each mini cheesecake with cherry preserves, fresh cherries, and optional whipped peanut butter frosting. Serve chilled.
Notes
Use room-temperature ingredients for a smoother filling.
For a nut-free option, substitute peanut butter with sunflower seed butter.
For a fresher, less sweet topping, skip preserves and use only fresh cherries.
Great make-ahead dessert—store in the fridge up to 3 days.
