Description
Irresistible mini cheesecakes that blend creamy peanut butter and tart cherry pie filling for a delightful treat.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 tablespoons sugar
- 8 oz cream cheese, softened
- 1/2 cup peanut butter
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup cherry pie filling
- Fresh cherries (optional)
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar.
- Press the crumb mixture into the bottom of a lined muffin tin.
- In a separate bowl, beat the softened cream cheese until smooth.
- Add peanut butter, powdered sugar, vanilla extract, and the egg to the cream cheese mixture, and mix until smooth.
- Spoon the peanut butter filling over the crusts, filling each about 3/4 full.
- Bake for 20-25 minutes until the centers are set but still slightly jiggly.
- Allow to cool at room temperature for 30 minutes.
- Top each cheesecake with cherry pie filling and garnish with fresh cherries if desired.
- Refrigerate for at least 2 hours before serving.
Notes
Use room-temperature cream cheese for the best texture and do not overbake the cheesecakes to ensure creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 270
- Sugar: 18g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg