Saturday, November 26, 2011

Mini Peanut Butter Cup Cheesecakes

Since they are small, I can have a few right??!!?
Complexity Level:  Easy
Mini Peanut Butter Cup Cheesecakes
What You Need:
Oreo Cookies
1 lbs. Cream Cheese (Room Temperature)
3 Eggs (Room Temperature)
1/2 cup Creamy Peanut Butter
3/4 cups Firmly Packed Brown Sugar
1/4 cup Whipping Cream
6 Peanut Butter cups, chopped
1 tsp Butter Nut Vanilla Flavoring (Plain Vanilla is OK too!)
3 oz. Sour Cream
1/2 cup Sugar
Whipped Cream

This is not difficult, I assure you!

First, line muffin tins with cupcake papers.  Place an oreo into the bottom of each cup cake wrapper.

Next, Beat the cream cheese until soft.  One at a time add the eggs.  Next, beat in the sugar, whipping cream, vanilla, and peanut butter.

Finally fold in the 6 chopped peanut butter cups and pour the cake mixture into the chocolate crust.

Bake at 275 degrees Fahrenheit for 35-40 minutes.  Remove and in a small bowl combine the sour cream with the sugar.  Pour this over the warm cheesecakes and bake 5 more minutes.

Let this cool at least 1 hour before serving, overnight for best results.  I decorated the cheesecake with some melted chocolate chips and more peanut butter cups.  That, and some peanut butter whipped cream!

I hope this finds you as well as it did us!
Keep these Refrigerated!
Happy Baking,


  1. Looks amazing! Do they need refrigerated after they cool?

  2. Yes. I would keep them in the fridge. And man they are AMAZING and cold, and rich.... mmmmm

  3. Oh wow this looks super yummy!! I would destroy these if they were in my house! Yumm!!

  4. Thanks guys! I appreciate the comments so much!

    These truly are dangerously delish ;) It's a good thing! lol Let me know if you try them! Happy Baking!!!


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