Peanut Butter Cheese Cake Minis

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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!

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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!

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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.

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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.

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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.

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sound good i will try to make these cuz number one i love peanut butter and number two cuz i love cheese cake!!!!!!!!!

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In looking at the video - I thought they were in a mini muffin pan and that's what I made them in. In the first 24, I used whole minature recese - again what I saw in the video. I made the second 24 with 1/2 a minature recese inside.

I made 48 cheesecakes and had 1/2 of the crust left over - Keep that in mind. Also, since 24 of these were made with a whole mini recese, next time I probably could only make 36 because I would be using more batter.

I also melted some milk chocolate chips, mixed in a bit of milk and put a dollop on each cheesecake and then put a few chopped recese pieces on top just to dress it up a bit.

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I have been making these cheesecakes for a few years now. I will bring them over to a family house house for a holiday or bring them almost everytime to potlucks at work. They are so easy to make!

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I made these in regular muffin pans and got 20. Still had extra crust mixture. Used a combination of mini reese's cups, kisses, and rolos. Have to say the kisses were my favorite. Made them for a work potluck and everyone loved them. They'd be great even without the candies inside.

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I have used this recipe twice now...with great success both times! It is the EASIEST cheesecake recipe I have ever used! I tried using caramels, but they didn't melt very well. I've also done them without the Reese's and used pecans and caramel/choc ice cream toppings and made them like mini turtle cheesecakes! My fellow teachers LOVED them!!