No Fuss Decadent Peanut Butter Cup Mini Cheesecakes Baked Beautiful

No Fuss Decadent Peanut Butter Cup Mini Cheeseca

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Preparation time:40 Mins

Cooking time:25 Mins

Servings:12 mini cheesecakes

Ingredients:

• 1/2 cups Chocolate Wafer Cookie crumbs
• tablespoons Unsalted Butter, melted
• tablespoon Granulated Sugar (for crust)
• oz Full-Fat Cream Cheese, softened
• /4 cup Granulated Sugar (for filling)
• /2 cup Creamy Peanut Butter (for filling)
• teaspoons Vanilla Extract
• Pinch of fine Sea Salt
• Large Eggs, room temperature
• /2 cup Creamy Peanut Butter (for swirl)
• /4 cup Powdered Sugar
• tablespoons Heavy Cream
• Peanut Butter Cups, roughly chopped, for garnish

Instructions:

• Preheat oven to 325°F (160°C). Line a standard 12-cup muffin tin with paper liners and place the tin inside a large roasting pan.
• Make the Crust: Combine cookie crumbs, melted butter, and 1 tablespoon of sugar. Press firmly into the bottom of each lined cup. Bake for 8 minutes, then cool slightly.
• Prepare the Peanut Butter Swirl Mixture: Whisk together the 1/2 cup peanut butter, powdered sugar, and heavy cream until smooth and easily drizzly. Set aside.
• Mix the Filling Base: Beat the softened cream cheese until smooth. Gradually add the 3/4 cup granulated sugar, scraping down the sides frequently.
• Incorporate Flavours: Beat in the 1/2 cup peanut butter, vanilla extract, and salt until just combined.
• Add Eggs Gently: Whisk the room temperature eggs separately until just broken up. Add them to the filling one at a time, mixing only until just combined after each addition to prevent cracking.
• Fill and Swirl: Divide the filling evenly among the 12 crusts. Drizzle spoonfuls of the prepared swirl mixture over the top and gently use a toothpick to swirl the topping into the filling.
• Execute the Water Bath (Bain-Marie): Carefully place the roasting pan on the oven rack. Pour boiling water into the roasting pan until it comes halfway up the sides of the muffin liners.
• Bake for 20–25 minutes, or until the edges are set but the very centre still has a slight jiggle.
• Cool Down Slowly: Turn off the oven. Prop the oven door open slightly using a wooden spoon. Let the cheesecakes cool in the oven for 30 minutes to prevent cracking.
• Chill: Remove from the water bath, let cool completely on a rack, then cover and chill in the refrigerator for a minimum of 4 hours, preferably overnight.
• Garnish & Serve: Top the chilled mini cheesecakes with the chopped peanut butter cups just before serving.

Nutrition Facts

Calories:361 kcal

Protein:6.8 g

Fat:21.9 g

Carbs:45.9 g

Fiber:1.9 g

Sugar:0.0 g

Sodium:143 mg

Recipe Info

Category:Dessert

Cuisine:American

That Moment You Know You’ve Hit the Jackpot

Picture this: It’s a rainy Tuesday, you’ve had a mare of a day, and you desperately need a proper treat. You open the fridge, and there they are—little domes of creamy perfection. That’s the magic of these Peanut Butter Cup Mini Cheesecakes . They take everything amazing about that salty-sweet combo and shrink it down to single-serving glory. Seriously, if you’re looking for a real flavour upgrade that requires zero slicing, this is your ticket.

Clearing Up Your Cheesecake Headaches

I know what you’re thinking. Cheesecake is fiddly. People worry about cracked tops, watery bottoms, or lumpy batter that tastes like cottage cheese. Honestly, I’ve been there too—my first attempt looked like the surface of the moon! This Mini Peanut Butter Cup Cheesecake Recipe is designed to banish those fears. We’ll tackle the dreaded water bath properly, and I’ll show you the secret to keeping those tops smooth as silk. Forget those wobbly, sad efforts; we are aiming for glorious, decadent mini cheesecakes.

Why This Recipe Beats the Rest

When you search for the best Peanut Butter Chocolate Mini Cheesecakes , most articles bombard you with giant springform pans and confusing jargon. They often skip the crucial slow-cooling step. We’re cutting right to the chase here. My focus is making this a truly foolproof mini cheesecake recipe, using straightforward techniques so you nail that signature texture first time out. You get all the richness of a full Peanut Butter Cup Cheesecake Recipe but in these neat little cups. Ready to see how easy it is to make the best Reese's Peanut Butter Cup Mini Cheesecakes? Right then, let’s get cracking with the crust!

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Right then, let’s get cracking! A Peanut Butter Cup Mini Cheesecake – that’s proper indulgence, isn't it? It takes that classic American favourite and shrinks it down to a perfectly manageable, decadent little package. We’ll make sure this Mini Peanut Butter Cup Cheesecake Recipe is foolproof, even if you’ve never wrestled with a water bath before. Think less high-stress bake-off, more Sunday afternoon treat.

Core Shopping List

When we’re making something this rich, quality matters, but don't fret about breaking the bank. For the crust, you’ll need about 1 ½ cups (160g) of chocolate wafer crumbs. If you’re in a pinch, any dark cookie will do, but if you can nab Oreos, excellent. Melt in 6 tablespoons (85g) of unsalted butter. Simple as that.

For the main event—the creamy filling—get the full-fat cream cheese. Seriously, don’t try to go low-fat here; you’ll end up with something rubbery. You need 24 oz (680g) of the block stuff, and it must be bone at room temperature, or you’ll get lumps, and nobody wants a lumpy filling. I learned that the hard way years ago trying to rush things before a picnic! We’ll need ¾ cup (150g) of granulated sugar and exactly 2 large eggs, also at room temperature. Use a standard creamy peanut butter for the filling—about ½ cup (120g) —not the natural, runny kind that separates. That runny stuff wreaks havoc on cheesecake texture.

Flavour Architecture

The flavour here is all about that salty-sweet hit. The main aromatic is simple vanilla ( 2 tsp ), but the true magic is in how we balance the peanut butter. We are building a Peanut Butter Chocolate Mini Cheesecakes flavour profile.

If you’re fresh out of creamy peanut butter for the main mix, try swapping it with an equal amount of smooth almond butter, though the flavour changes things up entirely. My own little trick, which works brilliantly in these Decadent Mini Cheesecakes , is to use a tiny pinch of instant coffee powder mixed into the dry sugar before beating it in. It deepens the chocolate notes without tasting like coffee. Promise!

Equipment & Mise en Place

You’ll need a standard 12-cup muffin tin lined with paper cases. Make sure the cases sit snugly—they need to hold the water bath moisture! The essential tool is a mixer, but if you’re feeling brave, a sturdy whisk and some elbow grease will do for the filling.

My top tip for making this Easy Peanut Butter Cup Cheesecake is prepping everything before you turn on the oven. Have your butter melted, your cream cheese soft, and your eggs sitting out for at least an hour. I call this ‘getting your ducks in a row.’ When the filling is ready to mix, you need to move quickly but gently, especially once those eggs go in. This prep ensures we get that gorgeous, smooth texture required for a Foolproof Mini Cheesecake Recipe . Once baked and chilled, these Reese's Peanut Butter Cup Mini Cheesecakes will be your new go-to!

Right then, let’s get cracking! A Peanut Butter Cup Mini Cheesecake – that’s proper indulgence, isn't it? It takes that classic American favourite and shrinks it down to a perfectly manageable, decadent little package. We’ll make sure this recipe is foolproof, even if you’ve never wrestled with a water bath before. Think less high-stress bake-off, more Sunday afternoon treat. If you’re after a truly Foolproof Mini Cheesecake Recipe , stick with me.

Before You Cook

Listen, baking is all about prep. My pals who rush this step always end up with rubbery texture or bland results. The biggest thing here? Temperature. Get your cream cheese and eggs out at least one hour before you plan to mix. If they’re cold, you’ll end up with lumps—and nobody wants lumpy Mini Peanut Butter Cup Cheesecake Recipe batter. My first attempts at these were gritty nightmares until I learned this lesson! Also, when you see recipes mentioning a bake time of 22 minutes, they usually mean 22 minutes if your oven is calibrated perfectly. Give yourself a five-minute buffer on either side.

Guided Cooking Sequence

Right, liners are in the tin, crusts are pre-baked for eight minutes, and they’ve cooled down a touch. Now for the good stuff.

1. Cream the cheese and sugar together until it feels like silk. Seriously, stop and scrape down the sides of the bowl every minute or so.
2. Add the main scoop of peanut butter. Mix until you can’t see any white streaks left. It should smell heavenly already!
3. Eggs go in last . I cannot stress this enough: beat the eggs lightly in a separate mug first. Add them in one by one, mixing on the lowest speed. As soon as the last bit of yolk disappears, stop stirring. We are aiming for Peanut Butter Chocolate Mini Cheesecakes , not air bubbles!
4. Divide the mixture into the crusts. Now, take that swirl mixture you made earlier and drizzle it over the top. Use a skewer to give it a quick, lazy swirl, making sure you don't dig right down to the base.
5. Into the water bath, which needs boiling water poured in carefully so it reaches halfway up the sides of your paper cases. Bake at 325° F ( 160° C) for about 22 minutes. You want the centres to wobble like jelly when you gently tap the tin.

Save-It Section

If you’ve managed to get through this without eating half the batch (good luck!), storage is easy. These Reese's Peanut Butter Cup Mini Cheesecakes are miles better the next day. Store them in an airtight container in the fridge for up to four days. If you need to freeze them, freeze them without the final chopped peanut butter cup garnish. They thaw beautifully overnight in the fridge.

What if you mess up? Say you added too much salt, or the sauce split a bit? If the sauce looks a bit runny, just mix in a teaspoon of extra icing sugar into the remaining swirl mix and drizzle that on top—it thickens everything up nicely. These Decadent Mini Cheesecakes are incredibly forgiving, so don’t sweat the small stuff! Enjoy every bite!

Right then, let’s get cracking! A Peanut Butter Cup Mini Cheesecake – that’s proper indulgence, isn't it? It takes that classic American favourite and shrinks it down to a perfectly manageable, decadent little package. We’ll make sure this recipe is foolproof, even if you’ve never wrestled with a water bath before. Think less high-stress bake-off, more Sunday afternoon treat.

Taste & Texture Upgrades

We aren’t messing about here. We want that smooth, velvety texture that makes you close your eyes on the first bite. A top tip I learned the hard way? Always use full-fat cream cheese, and make absolutely sure it’s properly softened. None of that "I left it out for ten minutes" business; think room temperature, pliable stuff.

When it comes to topping, instead of just smashing the cups on top, I whip up a quick, slightly thinner peanut butter glaze (see the instructions!). This lets you create a lovely, dramatic swirl before baking. My version of the Mini Reese's Peanut Butter Cup Cheesecake Recipe blows those sad, flat, store-bought ones out of the water because we get that creamy filling and that crunchy, salty topping in every single mouthful. That’s the key difference!

Nutrition & Dietary Paths

Look, I won't lie to you; this isn't a kale smoothie. These are Decadent Mini Cheesecakes . Per cup, you're looking at roughly 340 calories, high in fat (as expected from cream cheese and PB), and around 28g of carbs. They’re not exactly macro-friendly, but they’re fantastic for a planned treat!

If you need lighter calories, skip the extra peanut butter swirl on top and use a light cream cheese, but honestly, you’ll sacrifice some magic. For gluten-free folk, swap the chocolate wafers for GF chocolate biscuits—easy peasy. Dairy-free is trickier; using commercial dairy-free cream cheese substitutes often leads to a looser set, so I'd suggest baking these slightly longer, maybe keeping them in the water bath for an extra five minutes.

Serving & Pairing Ideas

These little beauties are absolute showstoppers on a platter. They’re perfect for dividing up at a picnic or bringing to a mate’s house. If you’re serving them straight from the fridge, let them sit on the counter for about twenty minutes first—the texture softens up beautifully. They store brilliantly, too; keep them covered in the fridge for up to five days. To reheat? Don’t! Just serve them chilled, maybe with a little espresso on the side.

Honestly, if you've been scared of making cheesecake before, this Foolproof Mini Cheesecake Recipe is your ticket in. Go on, give this Easy Peanut Butter Cup Cheesecake a whirl, and let me know how quickly they disappear!

If you're craving more ideas, explore My Ultimate NoFuss Cupids Crunch Valentine Snack Mix White Chocolate Chex , Tis the Season for Eggnog Cheesecake and Salmon with Garlic Lemon Butter RestaurantStyle Easy .