Mini Peanut Butter Cheesecakes

 pans. A mini cheesecake pan looks similar to a muffin tin, but they are different. With a mini cheesecake pan, there is a removable disc in the bottom and the cheesecakes can easily be popped out when ready to serve. Yes, you could use a mini cheesecake pan. However, we did not test this recipe in a mini cheesecake pan, so you would have to adjust the amounts needed per cup as well as verify the baking time for the crusts.

How To Store Mini Peanut Butter Cheesecakes

Store mini peanut butter cheesecakes in the refrigerator, covered, for up to 2-3 days. For longer storage, freeze the cheesecakes. To freeze, first, make sure the cheesecakes are fully chilled. Then, wrap each individually in plastic wrap and store in a freezer-safe container. When ready to enjoy, let the cheesecakes thaw in the refrigerator.

Filling

▢2 packages (8 ounces each) cream cheese, softened▢⅓ cup (67 g) granulated sugar▢¾ cup (193.5 g) creamy peanut butter▢3 tablespoons sour cream▢½ teaspoon vanilla extract▢¾ cup (178.5 g) heavy whipping cream, cold▢½ cup (62.5 g) confectioners' sugar

Instructions

Crust

Preheat oven to 350°F. Line muffin tins with cupcake liners. (This recipe makes 18 mini cheesecakes.)

In a mixing bowl, stir together the peanut butter, sugar, and egg until combined.

Evenly press about 1 ½ tablespoons of the peanut butter mixture into the bottom of each liner.

Bake for 10-12 minutes, or until slightly crisp and no longer shiny. Allow the crusts to cool completely.

Cheesecake

To a large mixing bowl, add cream cheese and sugar. Using a hand mixer, beat until smooth, scraping down the sides of the bowl as needed.

Add the peanut butter, sour cream, and vanilla extract. Blend until smooth and creamy, scraping down the sides of the bowl as needed.

To a separate large mixing bowl, add heavy cream.

Start mixing at the lowest speed, gradually increasing the speed to medium until the cream starts to thicken.

When the cream begins to thicken, reduce speed to low.

Slowly add confectioners' sugar. Then, increase to medium speed and eventually to high speed until stiff peaks form. (Stiff peaks refer to the whipped cream peaks that stand straight up and hold their shape firmly.) Be cautious to avoid splattering.

Gently fold the whipped cream into the cream cheese mixture until completely combined.

Divide the filling evenly between the cooled peanut butter crusts.

Chilling Cheesecakes

Refrigerate for 1 hour, up to overnight.

Enjoy the mini peanut butter cheesecakes as-is or with your favorite toppings.