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In recent years, mini desserts have gained immense popularity among dessert lovers everywhere. Their bite-sized nature allows for indulgence without the guilt of a full-sized treat, making them the perfect option for parties, gatherings, or simply as a personal indulgence. Among the myriad of mini desserts, the Mini Peanut Butter Cup Cheesecakes stand out as an irresistible treat that combines the beloved flavors of creamy cheesecake and rich, chocolatey peanut butter. These delightful desserts not only satisfy your sweet tooth but also provide a creamy, decadent experience that’s hard to resist.

Mini Peanut Butter Cup Cheesecakes

Satisfy your sweet tooth with these Mini Peanut Butter Cup Cheesecakes! Perfect for parties or a personal treat, these bite-sized delights feature a creamy cheesecake filling made with peanut butter, all nestled in a buttery graham cracker crust. Topped with mini peanut butter cups for an extra crunch, they’re a decadent dessert that’s sure to impress. Enjoy the bliss of mini desserts and create joy in every bite! #Desserts #Cheesecake #PeanutButter #Baking #MiniTreats
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Ingredients
  

For the Crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Cheesecake Filling:

16 oz (2 packages) cream cheese, softened

1/2 cup creamy peanut butter

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1/2 cup sour cream

For the Topping:

1 1/2 cups mini peanut butter cups, chopped

Whipped cream, for garnish (optional)

Drizzle of chocolate sauce (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.

    Make the Crust:

      - In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until well combined.

        - Press about 1 tablespoon of the mixture into the bottom of each cupcake liner to form a crust.

          Bake the Crust:

            - Bake the crusts in the preheated oven for 5–7 minutes until lightly golden. Remove from oven and let cool.

              Prepare the Cheesecake Filling:

                - In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

                  - Add the peanut butter, sugar, and vanilla extract. Beat until the mixture is well incorporated.

                    - Add eggs, one at a time, mixing on low speed until just combined. Be careful not to overmix.

                      - Stir in the sour cream until the mixture is completely smooth.

                        Add the Peanut Butter Cups:

                          - Fold in the chopped mini peanut butter cups into the cheesecake filling.

                            Fill the Cups:

                              - Divide the cheesecake filling evenly among the crusts in the muffin tin, filling each liner about 3/4 full.

                                Bake the Cheesecakes:

                                  - Bake in the oven for 20–25 minutes, or until the edges are set and the centers are slightly jiggly. Remove from the oven and let them cool to room temperature.

                                    Chill the Cheesecakes:

                                      - Once cooled, refrigerate the cheesecakes for at least 3 hours, or overnight for best results.

                                        Serve:

                                          - Before serving, top each mini cheesecake with whipped cream, a sprinkle of chopped peanut butter cups, and a drizzle of chocolate sauce, if desired.

                                            Enjoy!

                                              Prep Time: 20 minutes | Total Time: 4 hours | Servings: 12 mini cheesecakes