Peanut Butter Cheese Cake Minis

Recipe courtesy Paula Deen

Show: Paula's Home CookingEpisode: Game Night (Appetizers)

Rated: 5 stars out of 5Rate itRead users' reviews (336)

RECIPE
COMMENTS & REVIEWS(336)

Cook Time:
20 min
Level:
Easy
Yield:
12 cakes

Times:

Prep: 15 min
Inactive Prep: --
Cook: 20 min
Total:: 35 min

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Ingredients

Crust:

1 1/2 cups graham cracker crumbs
4 tablespoons sugar
1/4 cup (1/2 stick) butter, melted
12 bite-size peanut butter cups

Filling:

2 (8-ounce) packages cream cheese, at room temperature
1 cup sugar
1/4 cup all-purpose flour
1 teaspoon pure vanilla extract or almond extract
2 eggs

Directions

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

To make crust, in a bowl, combine graham cracker crumbs, 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.

Beat cream cheese with a handheld electric mixer until fluffy. Add 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.

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Comments & Reviews

recipe Peanut Butter Cheese Cake Minis
Jennifer Lynchburg, VA 09-10-2009
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Easy, quick, and popular
Rated: 5 stars out of 5

This recipe is a recipe I always fall back on. Not only is the recipe and easy, but it's definitely a crowd pleaser. Plus it... tastes delicious! I have also stuck other candy bars in the middle for fun. It is just all around a great recipe.Read more
recipe Peanut Butter Cheese Cake Minis
Alyssa Elk Grove, CA 08-09-2009
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This is the best dessert for an appetizer party!
Rated: 5 stars out of 5

This is the best cupcake to bring to any party! I did not have regular graham crackers so I used chocolate graham crackers... and it was a fabulous substitution! Everyone commented on how delicious it was! The tops sink in after you bake them, so I think I would have added a little whip cream or a berry on top to make them look more appealing! But, they taste divine!Read more
recipe Peanut Butter Cheese Cake Minis
Patricia River Vale, NJ 05-12-2009
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EXCELLENT! I WILL MAKE THIS RECIPE AGAIN AND AGAIN!
Rated: 5 stars out of 5

I made this recipe and it was a real hit!!! I used jumbo cupcake cups and baked them on a cookie sheet rather than in a... cupcake pan. I was left with 15 delicious cupcakes! I did not have any batter left over (as other reviewers commented about), but I did have leftover graham crackers. I used chocolate graham crackers. The next time I make this dessert, I will use 3/4 cups to 1 cup of crust, not 1 1/2 cups. I also used regular sized reese's peanut butter cups. I put a generous layer of crust in a cupcake cup, covered it with a thin layer of batter and then placed the peanut butter cup on top. I then added additional batter to cover the peanut butter cup. The cupcake was moist and delicious!Read more
recipe Peanut Butter Cheese Cake Minis
John West Sacramento, CA 02-02-2009
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Very Good and easy...
Rated: 5 stars out of 5

These little bite size cheese cakes are really good. I also wasn't exactly sure which muffin tins to use but I opted for the... mini. My tin makes 24 mini size cupcakes or in this case, cheesecakes. This recipe was enough for 2 batches making 48 of them. I did have left over crust crumbs but not that much. They came out perfectly and I did a few things after reading ALL of the 332 reviews to make sure they came out right. I used the bottom of a shot glass to press the crumbs into the paper liner. I had no crumbling and they stayed together perfectly. I placed the mini peanut butter cup upside down so the smaller end was on top. This allowed for the cheescake filling to flow around the sides better. I also added a litte sour cream topping from a recipe of another cheesecake that I love to give the top a little more flavor. The topping is 8 oz of sour cream, 2 Tbls. sugar, 1 tsp. vanilla and mix. I added about 1/2 tsp. to the top of each before baking at 350 for 12 minutes. I grated a Hershey bar over the top of each as they were cooling. I served them at this years superbowl game and everyone loved them. They thought I bought them because the paper cups were all white and they looked bakery made. A few even sat out until late that night and I re-refrigerated them and they were just as good the next day. They were moist, perfectly sized and very tasty. Thanks Paula for another great recipe.Read more
recipe Peanut Butter Cheese Cake Minis
J Keller, TX 12-23-2008
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Very Tasty...and Super Easy, my 12 year old did it!
Rated: 5 stars out of 5

I'll have to agree with most of everyone else. She made the first 24 in mini muffin pans, and with the left over crust and... batter, I made, I think 9 reg. muffin size cheesecakes, without the candy in them. Everyone loved them. My sister is having cupcakes for thier wedding...I told her about this and she is going to try it out.Read more
recipe Peanut Butter Cheese Cake Minis
SHERI chadds ford, PA 11-26-2008
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Great but too much
Rated: 4 stars out of 5

These are really great. That being said, it makes too much crust/batter for 12 cakes. With 12 cakes, the crust is very... thick and there was left over batter. Other reviews have stated this but unfortunately, I didn't read them first. They still tasted very good though. I think the recipe is much better suited for 18 cakes. Also, the peanut butter cups were too much sweetness for me. I think the cakes will be great without them. All in all, an easy, quick and tasty recipe.Read more