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Peanut Butter Cheesecake Minis

By Paula Deen


Difficulty: Medium

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15


  • 1 1/2 cups graham cracker crumbs
  • 1 cup plus 4 tablespoons for crust sugar
  • 1/2 stick (1/4 cup) butter
  • 12 bite-size peanut butter cups
  • 2 (8 oz) packages at room temperature cream cheese
  • 1/4 cup all purpose flour
  • 1 teaspoon (or almond extract) vanilla extract
  • 2 eggs


Preheat oven to 350 °F. Place a paper cupcake liner in each cup of a standard muffin pan.

To make crust:

In a bowl, combine graham cracker crumbs, 4 tablespoons sugar and melted butter until crumbs are moistened. Press crust into bottom of each muffin cup. Put 1 peanut butter cup into the center of each crust.

To make the filling:

Beat cream cheese with a handheld electric mixer until fluffy. Add 1 cup sugar, flour and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Spoon cream cheese mixture over peanut butter cups and graham cracker crusts. Bake until just set, about 20 minutes. Allow to cool completely before serving.