peanut butter cheesecake mini cupcakes

★★★★★ 1
By Michele Neil
from Hedgesville , WV

I haven't tried these yet but they looked really good and to me I think this recipe will yield more than 12 mini's and also I plan on trying them soon so will let ya know when I do :~)

★★★★★ 1
serves 12
prep time 15 Min
cook time 20 Min

Ingredients For peanut butter cheesecake mini cupcakes

  • CRUST
  • 1 1/2 c
    gram cracker crumbs
  • 4 Tbsp
    sugar
  • 1/4 c
    (1/2 stick) butter
  • 12
    bite-sized peanut butter cups
  • FILLING
  • 2
    (8 oz) packages cream cheese room temperature
  • 1 c
    sugar
  • 1/4 c
    all purpose flour
  • 1 tsp
    pure vanilla extract or almond extract
  • 2
    eggs

How To Make peanut butter cheesecake mini cupcakes

  • 1
    Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a standard muffin pan.
  • 2
    To make crust, in a bowl, combine graham cracker crumbs, sugar and melted butter until crumbs are moistened. Press crust into bottom of each muffin cup. Put 1 peanut butter cup into the center of each crust.
  • 3
    Beat cream cheese with a handheld electric mixer until fluffy. Add sugar, flour, and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Spoon cream cheese mixture over peanut butter cups and graham cracker crusts. Bake until just set, about 20 minutes. Allow to cool completely before serving.

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