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Mini Peanut Butter Cheesecake: Easy No-Bake Recipe

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Creamy mini peanut butter cheesecake made with a smooth no-bake filling and a crunchy cookie crust, perfect for easy individual desserts.

Ingredients

Scale
  • 1 1/2 cups crushed graham crackers or cookies
  • 5 tablespoons melted butter
  • 16 oz cream cheese (softened)
  • 1 cup creamy peanut butter
  • 3/4 cup sugar
  • 1 cup whipped cream or whipped topping
  • 1 teaspoon vanilla extract (optional)
  • Chocolate drizzle or chopped nuts for topping (optional)

Instructions

  1. Line a muffin pan with paper liners.
  2. Mix crushed graham crackers with melted butter until combined.
  3. Press the mixture firmly into the bottom of each liner to form the crust.
  4. In a bowl, beat the cream cheese until smooth and creamy.
  5. Add peanut butter and sugar, then mix until fully combined.
  6. Fold in whipped cream and vanilla extract gently until smooth.
  7. Spoon the filling evenly over the crusts and smooth the tops.
  8. Refrigerate for at least 3–4 hours or until set.
  9. Add toppings if desired and serve chilled.

Notes

  • Use room temperature cream cheese for a smooth filling.
  • Do not overmix after adding whipped cream to keep texture light.
  • Chill overnight for best results.
  • Store in an airtight container in the fridge.
  • Top with chocolate or nuts for extra flavor.

Nutrition

Find it online: https://recipeeasily.com/mini-peanut-butter-cheesecake/