Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar (for crust)
3/4 cup granulated sugar (for filling)
6 tablespoons unsalted butter, melted
24 oz cream cheese, softened
3 large eggs, room temperature
1 teaspoon vanilla extract
1 dozen miniature peanut butter cups, chopped
100 calories (est.)
Instructions
Preheat oven to 350°F (175°C). Grease 24 mini muffin tins.
Mix graham crumbs, 1/4 cup sugar, and melted butter for crust. Press into tins.
In a bowl, beat cream cheese until smooth. Whisk in 3/4 cup sugar, eggs, and vanilla.
Fold in chopped peanut butter cups. Spoon mixture into crusts.
Bake for 20 minutes. Let cool gradually for 2 hours at room temperature.
Chill fully for 2 hours before serving.
Notes
Use room temperature cream cheese to avoid lumps.
For nut-free crust, substitute graham cracker crumbs with 1 cup almond flour and 2 tbsp maple syrup. mini peanut butter cups can be replaced with chopped regular peanut butter cups.
Store chilled for up to 3 days.
Chill completely for optimal texture.
- Prep Time: 30
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake (35g)
- Calories: 185
- Sugar: 8g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 38mg