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Home » Recipes » Cakes

Mini Peanut Butter Cup Cheesecakes

Modified: Mar 4, 2025 · Published: Dec 22, 2019 by Heather · As an Amazon Associate I earn from qualifying purchases. · 1758 words. · About 9 minutes to read this article.

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Mini Peanut Butter Cup Cheesecakes by The Toasty Kitchen
Mini Peanut Butter Cup Cheesecakes by The Toasty Kitchen

Mini peanut butter cup cheesecakes are cupcake-sized cheesecakes made with a chocolate graham cracker crust, peanut butter filling, and chocolate topping. These individual cheesecakes are rich, decadent, and perfect for any peanut butter lover.

These are delicious! I made them a week ahead for a party and froze them, taking them out of the freezer the afternoon of the party. They were a big hit and I definitely will be making them again! ★★★★★ - Carol

Two mini peanut butter cup cheesecakes stacked on a cutting board.

Recipe summary

Flavor: Rich, salty & sweet, chocolatey. Like a mix between your favorite peanut butter cup candies and tangy cheesecake.

Three layers: Chocolate graham cracker crust, creamy peanut butter cheesecake filling, and chocolate peanut butter candy coating on top.

Pan size: This recipe makes 18 cupcake-sized cheesecakes in a standard size cupcake pan.

Great for: Holidays, parties, birthdays.

Similar to: Mint Chocolate Chip Mini Cheesecakes and Mini Oreo Cheesecakes

Jump to:
  • Recipe summary
  • Ingredients and substitutions
  • Candy coating ingredients
  • How to make peanut butter cheesecakes
  • Batter tips and tricks
  • Topping tips and tricks
  • Storage
  • Frequently asked questions
  • Recommended
  • 📖 Recipe
  • Comments

Ingredients and substitutions

Ingredients for peanut butter cup cheeseccakes.
  • Chocolate graham cracker crumbs - Can be substituted with regular graham cracker crumbs or crushed cookies, like vanilla wafers or Oreo cookies. The entire graham cracker crust can also be substituted with whole oreo cookies (like in my mini oreo cheesecakes recipe). Simply place an oreo cookie in the bottom of each cupcake liner and top with cheesecake batter.
  • Granulated sugar - Sweetens the filling and also acts as a glue in the crust. I don't recommend omitting the sugar in the crust - it's not just for sweetness. The sugar along with the butter creates a 'glue' of sorts that helps hold the crust together and prevent crumbling after baking.
  • Unsalted butter - Butter helps hold the crust together. Unsalted or salted butter works in this recipe.
  • Cream cheese - You'll need regular (not low fat) block-style cream cheese for this recipe. Whipped cream cheese or spreadable cream cheese will not have the right consistency for this recipe.
  • Eggs - Add structure to your cheesecake filling.
  • Peanut butter - Adds peanut butter flavor to the filling. I've only tested this recipe with creamy Jif peanut butter, so I can't say for sure how other nut butters or natural butters would turn out. I've read that natural peanut butter can change the consistency of cheesecake, so I don't recommend it for this recipe.
  • Vanilla extract - Adds flavor to the cheesecake filling.

Candy coating ingredients

Ingredients in a counter top.
  • Chocolate chips - We're using chocolate chips to make the candy coating. I recommend semi-sweet chocolate chips for richer flavor or milk chocolate chips for sweeter flavor.
  • Peanut butter - Adds a bit of peanut butter flavor to the candy coating.
  • Coconut oil - Used to thin the chocolate shell and help it harden into a solid coating when chilled. The topping is essentially an ice cream magic shell topping. While I haven't tried it myself, readers have had success using vegetable oil or shortening instead of coconut oil.

How to make peanut butter cheesecakes

Making mini peanut butter cup cheesecakes.
  1. Mix graham cracker crust and measure 1 tablespoon into each cupcake liner. Use the bottom of a flat measuring cup to press the crust into the liner.
  2. Repeat for all 18 cupcake liners.
  3. Mix filling in a large bowl with a hand mixer until smooth and creamy.
  4. Measure 3 tablespoons (or a large cookie scoop) of filling into each cupcake liner.
Baking and decorating mini peanut butter cup cheesecakes.
  1. Cheesecakes before baking.
  2. Cheesecakes after baking.
  3. Melt candy topping in a microwave-safe bowl and stir until smooth.
  4. Top each cheesecake with a spoonful of topping and gently rotate to spread topping to the edges. Refrigerate to harden.

Batter tips and tricks

Use room temperature ingredients - Room temperature ingredients are easier to mix together to form a smooth, even batter. Starting with cold ingredients can create lumps and will take more mixing to blend together, which adds air.

Add ingredients in order - I've had the best luck by adding my ingredients in this order: cream cheese, granulated sugar, eggs, peanut butter, then vanilla extract. I've never had a lumpy batter when mixing room temperature ingredients in this order.

Don't overmix your filling - While your cheesecakes will sink slightly in the center as they cool, overmixing or whipping extra air into the filling can cause them to sink even more. Instead, mix each ingredient until just combined and turn off the mixer.

Allow your cheesecakes to rest a moment in the oven - Sometimes, the shock of cold air can cause cheesecake to sink when taken out of the oven quickly. When your cheesecakes are done, turn the oven off and crack the door open a few inches. Allow them to rest for 2-3 minutes before removing them from the oven. This allows them to slowly begin cooling off without being shocked immediately.

Allow cheesecakes to cool before unwrapping - Warm cheesecake will fall apart and stick to the wrapper. Allow your cheesecakes to cool completely before adding toppings, unwrapping, or serving.

Topping tips and tricks

How magic shell works - The candy coating on top is magic shell ice cream topping. The topping works because it's made with chocolate chips and coconut oil, which are both solids at room temperature. When melted together, they create a smooth chocolate sauce. When the sauce comes in contact with something cold or chills in the refrigerator, it hardens into a crisp candy shell.

Microwave melting - Microwave your shell ingredients in short bursts (no longer than 30 seconds at a time). Otherwise the chocolate can scorch, adding a gritty texture.

Stovetop melting - Use a double boiler to melt your chocolate chips, peanut butter, and coconut oil on the stovetop. Stir frequently until melted and smooth.

Storage

Mini cheesecakes will keep for up to 5 days in a tightly sealed container in the refrigerator. They keep well and are great for making a day or two ahead of an event.

Cheesecake freezes well for up to a month. Allow your cheesecake to cool completely, wrap tightly, and allow to thaw for 2 to 3 hours on the countertop before serving.

Here's a great article on freezing cheesecake: Taste of Home: Your Guide to Freezing Cheesecake

Frequently asked questions

A cupcake-sized cheesecake sitting on a wooden cutting board.
What size pan do I need for this recipe?

For this recipe you'll need a standard size cupcake or muffin pan. Here's the exact muffin pan that I use: Wilton Perfect Results Non-Stick Standard-Size Muffin and Cupcake Baking Pan
The term "mini" in the title refers to the size of the cheesecakes compared to a whole cheesecake. The measurements in this recipe are meant for a standard sized cupcake pan, not a "mini cupcake pan".

How do you prevent mini cheesecakes from sinking in the middle?

Your mini cheesecakes will sink slightly in the center as they cool. This is normal. It also makes a perfect vessel for toppings! To prevent your cheesecakes from sinking too much, avoid overmixing/whipping extra air into the batter, use room temperature ingredients, and allow your cheesecakes to set in the oven for a few minutes before removing them. For full details on these tips, see the 'tips and tricks' section above.

Do these cheesecakes taste just like peanut butter cups?

No, not really. While they may look like a big peanut butter cup, these cheesecakes taste like tangy peanut butter cheesecake with a dense, creamy texture. The candy coating on top is the only quality similar to a peanut butter cup.
If you're looking for a dessert that mimics the taste and texture of a peanut butter cup, I suggest trying my recipe for peanut butter buckeyes.

Can I make these with an Oreo crust?

Yes. Omit the crust ingredients and instead place a standard size Oreo cookie in the bottom of each cupcake liner. I use an Oreo crust in both my Mini Oreo Cheesecakes and Mint Chocolate Chip Mini Cheesecakes recipes.

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📖 Recipe

Two mini peanut butter cup cheesecakes stacked on a cutting board.
Pin Print Rate
4.76 from 101 reviews

Mini Peanut Butter Cup Cheesecakes

Mini peanut butter cup cheesecakes are cupcake-sized cheesecakes made with a chocolate graham cracker crust, peanut butter filling, and chocolate topping. These individual cheesecakes are rich, decadent, and perfect for any peanut butter lover.
Prep Time15 minutes minutes
Cook Time17 minutes minutes
Total Time32 minutes minutes
Servings: 18 cupcakes
Calories: 278kcal
Author: Heather

Ingredients

Graham cracker crust

  • 1 ½ cups (165 g) chocolate graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted

Cheesecake filling

  • 16 ounces (454 g) cream cheese, room temperature
  • ½ cup (99 g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (135 g) creamy peanut butter
  • 1 teaspoon vanilla extract

Topping

  • ½ cup (85 g) semi-sweet chocolate chips
  • 3 tablespoons peanut butter
  • 2 tablespoons coconut oil
Prevent your screen from going dark

Instructions

Cheesecakes

  • Preheat oven to 350℉. Line a standard-sized cupcake pan (not a mini cupcake pan) with 18 paper liners and set aside.
  • In a bowl, combine graham cracker crumbs and granulated sugar. Add melted butter and stir until fully incorporated.  Divide crust mixture between the 18 cupcake liners. Using the back of a measuring cup, press graham cracker mixture firmly into the bottom of each cup. Set aside. 
  • In a large bowl, add cream cheese. Using a stand mixer or hand mixer, beat until smooth. Add granulated sugar, then mix until smooth. Next, add eggs and mix until incorporated. Add peanut butter and mix until incorporated. Last, add vanilla and mix until incorporated. We're adding each ingredient separately to prevent lumps from forming. Take care not to over-mix or whip extra air into the batter (this causes sinking later on).
  • Distribute batter evenly between cups. Gently tap pan onto counter top a few times to level filling and remove excess air bubbles. 
  • Bake for about 17-19 minutes, or until cheesecake looks set and centers only slightly jiggle. Turn the oven off and crack the door a few inches. Allow cheesecakes to rest for 2-3 minutes before removing from oven. Remove and allow cheesecakes to cool for 30 minutes.

Candy topping

  • In a small bowl, add chocolate chips, peanut butter, and coconut oil. Microwave in 30 second increments, stirring every 30 seconds, until completely melted and combined. If preferred, you can melt over a double boiler on the stovetop as well.
  • Add a spoonful of chocolate topping to the tops of each mini cheesecake. Tilt from side to side until entire top is coated.
  • Refrigerate for at least 2 hours, up to 1 day, before serving.

Equipment Recommendations

  • 24-Cupcake/Muffin Pan
  • Wilton Rainbow Cupcake Liners
  • Kitchenaid Hand Mixer
  • Pyrex Glass Mixing Bowls

Notes

  • Mini cheesecake size: This recipe makes 18 standard size cupcake cheesecakes. "Mini" refers to the size compared to a regular whole cheesecake and does not refer to a mini muffin tin. You are welcome to use mini muffin tins for this recipe, but it has not been tested, so baking times and quantities will vary. 
  • Bring ingredients to room temperature: This is important for making a creamy cheesecake filling. If even one ingredient is cold, it can create lumps in the batter.
  • Fixing lumpy batter: Try pressing it through a fine mesh sieve to remove the lumps.
  • Storage: Cheesecakes will keep for up to 5 days in a sealed container in the refrigerator.

Nutrition Estimate

Serving: 1cheesecake | Calories: 278kcal | Carbohydrates: 18g | Protein: 6g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 58mg | Sodium: 161mg | Potassium: 136mg | Fiber: 1g | Sugar: 12g | Vitamin A: 450IU | Calcium: 36mg | Iron: 1mg
Course: Dessert
Cuisine: American

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    4.76 from 101 votes (94 ratings without comment)

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  1. Carrie

    October 02, 2024 at 5:42 pm

    I tried this with natural peanut butter, it worked great! I think the trick is to make sure any oil is fully mixed into the peanut butter before adding to the mixture.

    This was a fantastic treat to make, thanks for sharing! Sticking this at four stars solely because the graham cracker crust aspect of the recipe yielded double the amount I actually needed and I’m not a fan of wasting ingredients, otherwise a solid and tasty recipe 🙂

    Reply
    • Heather

      October 03, 2024 at 8:47 am

      Hi Carrie, thanks for sharing that natural peanut butter works in this recipe!

      The recipe isn't written to have excess ingredients wasted or thrown away - did you make less cheesecakes or use a mini muffin pan instead of a standard size, or just prefer a thinner crust? If you'd prefer a thinner crust than what's shown in the photos, I'd recommend cutting those ingredients in half next time. Happy to hear you enjoyed the cheesecakes!

      Reply
  2. Veronika

    March 27, 2024 at 4:48 pm

    Hello,
    I was wondering if I could use a ganache for the topping instead?

    Reply
    • Heather

      March 27, 2024 at 4:49 pm

      Yes, ganache sounds like a great idea!

      Reply
  3. Raul Duran

    February 24, 2024 at 7:09 am

    Hola, en mi país no consigo la galleta Graham, pero sí las Oreo. En este caso, la galleta se coloca con la crema que traen de relleno o se colocan las tapas separadas y sin la crema?

    Reply
    • Heather

      February 24, 2024 at 8:44 am

      Hola Raul, como base se utiliza la galleta Oreo entera. Puedes ver un ejemplo en mi receta de mini cheesecakes de Oreo aquí: https://thetoastykitchen.com/mini-oreo-cheesecakes/

      Reply
  4. SHARON

    June 11, 2023 at 6:40 pm

    Hi, what can I use instead of coconut oil. Thanks

    Reply
    • Heather

      June 11, 2023 at 6:58 pm

      I haven't tested this myself, but I've read that vegetable oil or shortening can be substituted to make the magic shell/chocolate topping.

      Reply
  5. Carol

    April 03, 2023 at 10:49 pm

    These are delicious! I made them a week ahead for a party and froze them, taking them out of the freezer the afternoon of the party. They were a big hit and I definitely will be making them again!

    Reply
    • Heather

      April 04, 2023 at 7:26 pm

      Thank you for sharing Carol and so glad to hear the recipe was a hit!

      Reply
  6. CAROL KELLER

    June 11, 2022 at 4:53 pm

    I really had my "hopes" pinned on this recipe as I made "minis" for a graduation party. These were amazing! I'm a grandma who makes cheesecakes all the time (kind of my thing) and these are going to the top of the list. These are Not a peanut butter cup but a cheesecake and just delicious! BTW... I got 48 of the minis.

    Reply
    • Heather

      June 11, 2022 at 7:12 pm

      Hi Carol, so glad to hear you enjoyed the cheesecakes, and that they turned out well as minis!

      Reply
      • Mary Jo

        December 12, 2022 at 7:50 pm

        Can you use mini pans instead of cupcake size?

        Reply
        • Heather

          December 12, 2022 at 9:32 pm

          I haven't personally tried this recipe in a minis pan, but other readers have had success! I'd guess they should take about 12-14 minutes in the oven, but start checking around 10 minutes to see if they look set.

          Reply
    • Steacy Powell

      November 14, 2022 at 8:40 am

      Hi Carol,

      It sounds like you made yours in a mini cupcake pan (got 48). If so, did you adjust your baking time?

      Steacy

      Reply
  7. ASHLEY

    April 04, 2021 at 8:23 am

    Can you use oreos instead of chocolate graham crackers? Or would regular graham crackers work better?

    Reply
    • Heather

      April 04, 2021 at 8:29 am

      Yes, the graham cracker crumbs can be substituted with oreos.

      Reply
  8. Bella

    March 09, 2021 at 4:26 pm

    Hey could I use natural peanut butter in this recipe??

    Reply
    • Heather

      March 09, 2021 at 4:36 pm

      I've read that natural peanut butter can change the texture of the cheesecake, so I can't say whether or not it would work in this recipe. I've only made these with Jif creamy peanut butter. If you decide to give it a try, let us know how it goes!

      Reply
  9. Liz

    November 27, 2020 at 4:50 pm

    Just made these for Thanksgiving and they are amazing! My dad who is a picky eater even said they were the best thing he ate all day! Will definitely be making again, and soon.

    Reply
    • Heather

      November 27, 2020 at 4:54 pm

      So glad to hear you enjoyed them!

      Reply
  10. Noelle Grosso

    November 03, 2020 at 6:59 pm

    Hi, Do you think I could actually make in cheesecake pan or pie pan? Thanks!
    Noelle

    Reply
    • Heather

      November 03, 2020 at 7:13 pm

      Hi Nicole, I've seen readers successfully make this recipe in a springform pan (on Pinterest), but I have not personally tried it myself. If you give it a try, let us know how it goes!

      Reply
      • Noelle

        November 27, 2020 at 9:43 pm

        I increased the ingredient amounts By 50% and successfully made the cheesecake in a springform pan! It turned out perfectly and was one of the best cheesecakes I’ve had.

        Reply
        • Heather

          November 28, 2020 at 9:37 am

          I'm so glad to hear it turned out beautifully for you! Thank you for the information, this should help future readers who want to do the same 🙂

          Reply
        • Dina

          October 02, 2023 at 9:54 pm

          How long did you bake your cheesecake in a 9 inch springform pan? Also did you have to do a water bath ? I would love to try this recipe as a normal cheesecake..

          Reply
  11. Kathy

    October 17, 2020 at 4:09 pm

    Hello...
    I made your pb cheesecakes and the batter was very thick. I haven't tried them yet bcuz they are still setting. But...tasting everything separately was very good.
    I'm wondering why the batter was so so thick n didn't flatten out.

    Reply
    • Heather

      October 17, 2020 at 4:30 pm

      HI Kathy, the batter should be thick, it sounds like yours came out right! Sometimes I give the muffin pan a light tap on the counter top before putting them in the oven to help the batter settle to the edges a little better.

      Reply
      • Kathy

        October 18, 2020 at 8:52 pm

        Thank you.
        My sister in law n I have a little baking business on the side. We are always trying new recipes. We were able to finally try these and they were a BIG hit. We will definitely be adding these to our list of "deliciousness" ❤

        Reply
  12. LaDonna Kaye Hatfield

    September 24, 2020 at 1:31 pm

    do you have a video on how to do the crust for the peanut butter cup cheese cake because mind doesn't look right. I might have to go back to the store to get more graham crackers and butter because it looks soupy. I am making your peanut butter cup mini cheese cake recipe

    Reply
    • Heather

      September 24, 2020 at 1:42 pm

      Hi Ladonna, I do not have a video for this recipe (update - I now have a video for this recipe, in the recipe card above), but I do have a video for my regular mini cheesecakes which is made in the same way (the crust uses regular graham crackers instead of chocolate, but the same amounts of crumbs and butter). You can find it here: https://thetoastykitchen.com/easy-mini-cheesecakes/

      The crust should be like a wet sand consistency - very crumbly. Did you make any substitutions with the ingredients?

      Reply
  13. Kris

    September 20, 2020 at 10:44 pm

    Could I possibly freeze them?

    Reply
    • Heather

      September 20, 2020 at 11:00 pm

      Yes, cheesecake can be frozen for about a month.

      Reply
  14. Kerri A Coleman

    September 20, 2020 at 2:32 pm

    I can't use coconut oil, what can I substitute?

    Reply
    • Heather

      September 20, 2020 at 2:35 pm

      Hi Kerri, vegetable oil can be used instead!

      Reply
  15. Samira

    September 15, 2020 at 11:41 am

    Can’t wait to try these! Can you make them in advance? How long do they last?

    Reply
    • Heather

      September 15, 2020 at 12:57 pm

      Hi Samira, your mini cheesecakes will keep for up to 5 days in the refrigerator. They can be made in advance and stored in the refrigerator until ready to serve.

      Reply

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