Peanut Butter Cheesecake Minis Paula Deen Recipe

Indulge in these heavenly Peanut Butter Cheesecake Minis, inspired by Paula Deen! Perfect for beginner bakers, this recipe delivers rich, creamy cheesecake bites with a crunchy graham cracker crust and a decadent peanut butter cup center. So easy to make, yet so incredibly delicious – prepare to be amazed! These bite-sized treats are perfect for parties, holidays, or a special weeknight dessert.

Prep Time 20 mins
Cook Time 35 mins
Calories 347 kcal
Protein 10g
Rating 4.3 (4 Reviews)
Peanut Butter Cheesecake Minis Paula Deen 31

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Peanut Butter Cheesecake Minis Paula Deen

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Peanut Butter Cheesecake Minis Paula Deen? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Peanut Butter Cheesecake Minis Paula Deen

  1. Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners.
  2. **Make the crust:** In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until evenly moistened.
  3. Press the crust mixture into the bottom of each muffin cup. Use the bottom of a measuring cup or spoon to create an even layer.
  4. Place one mini peanut butter cup in the center of each crust.
  5. **Make the cheesecake filling:** In a large bowl, beat 16 ounces (two 8-ounce packages) cream cheese with an electric mixer until smooth and creamy.
  6. Gradually add ½ cup granulated sugar and beat until combined. Add ¼ cup all-purpose flour and 1 teaspoon vanilla extract; beat until well combined.
  7. Add 2 large eggs one at a time, beating well after each addition. Be careful not to overmix.
  8. Spoon the cream cheese mixture evenly over the peanut butter cups and graham cracker crusts, filling each cup about ¾ full.
  9. Bake for 20-25 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.
  10. Let the cheesecakes cool completely in the muffin tin before transferring them to a wire rack to cool completely.
  11. Refrigerate for at least 2 hours before serving for optimal flavor and texture.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

114g

Fat

54g

Carbs

12g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Preparation Desserts Easy Beginner Cook Cheesecake