Welcome to the world of delicious desserts! If you’re in search of a sweet dessert that is easy to prepare and yet incredibly delicious These no-fuss mini Cherry peanut butter cheesecakes might be the solution. The creamy richness of peanut butter and the cherry’s fruity tang Compote, these small cheesecakes are ideal on any day, be it an evening gathering or tranquil evening snack.
Introduction
Mini Cherry Peanut Butter Cheesecakes are a delicious twist on the classic cheesecake. They are perfectly balanced with layers of graham cracker crust that is buttery with a rich peanut butter filling and a vibrant cherry topping, they offer a delicious flavor that is both indulgent and comforting. The recipe is easy enough for those who are new to baking and versatile enough to delight experienced bakers.
Ingredients for Mini Cherry Peanut Butter Cheesecakes
Here’s the essentials you’ll need to make these miniature masterpieces:
To make the cake:
- 1 cup Graham cracker Crusts
- 3 tablespoons of butter that has been melted
- 1 tablespoon sugar
To filling:
- 8 oz cream cheese, softened
- 1 cup of creamy peanut butter
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1 egg
Topping:
- 1-cup cherry preserves
- 1/4 cup fresh cherries (optional)
- Peanut butter frosting whipped (optional)
How to Make Mini Cherry Peanut Butter Cheesecakes – Step by Step
Follow these simple ways to make these tasty sweets to the world of
Step 1: Prepare the pie.
Prepare your oven for 325degF (165degC) as well as line your muffin pan with liners made of paper. In a bowl, mix the graham cracker crumbs, butter that has been melted and sugar until they are well mixed. Put a spoonful of mixture into each lined. Cook for about 5 mins, then let it cool.
Step 2: Prepare your filling.
A mixing bowl mix peanut butter and soft cream cheese until they are smooth. Add vanilla and sugar Mix until well combined. Mix into the egg until the egg is completely incorporated.
Step 3: Assemble and cook.
Spread the filling on the crusts and fill each one around 3/4 full. Bake for 18-20 minutes at least until they have set. Allow them to cool completely before refrigerating them for at least two hours.
Step 4: Add toppings.
The cheesecakes are topped with fresh cherries, cherry preserves cherries and peanut butter frosting whipped If desired. Serve chilled and have fun!
Helpful Tips for Mini Cherry Peanut Butter Cheesecakes
- Use ingredients that are room temperature for more smooth filling.
- If you want a nut-free alternative swap sunflower seed butter in place of peanut butter.
- For those who prefer a sweeter topping, you can use preserved cherries in place of fresh ones.
Cooking Tips for the Best Mini Cherry Peanut Butter Cheesecakes
- The crust is baked briefly prior to adding the filling, to avoid the filling from becoming too dry.
- Don’t overbake the cheesecakes. The centers should appear slightly soft.
- Chill well to get the most delicious flavor and texture.
Serving Suggestions for Mini Cherry Peanut Butter Cheesecakes
The cheesecakes are delicious with glasses of wine for dessert or coffee. Place them in a plate with fresh strawberries or a scoop of whip cream for a stunning presentation.
Nutritional Information
Mini-Cherry Peanut Butter Cheesecakes (1 cheesecake) is comprised of roughly:
- Calories: 290
- Fat: 20g
- Carbohydrates: 22g
- Protein: 6g
- Sugars: 15g
Storage and Leftovers for Mini Cherry Peanut Butter Cheesecakes
To store, put the cheesecakes into an airtight container, then refrigerate for up to five days. To freeze you can wrap each cheesecake in plastic wrap, and then store in a freezer-safe container for 3 to 6 months. Thaw for a few hours in the fridge prior to serving.
Frequently Asked Questions (FAQs) for Mini Cherry Peanut Butter Cheesecakes
Q What if I used an alternative Nut Butter?
A Answer: Yes, almond butter or cashew butter is good as a substitute.
Q How can I prepare these in advance?
A: Absolutely! The cheesecakes can be made within a day or two before and kept in the fridge.
Q: Can I substitute another flavor of fruit?
A: Yes! Blueberry preserves or raspberry jam are fantastic options.
Question: How can I stop my fillings from cracking?
A: Try not to overmix the batter. Ensure that the cheesecakes cool slowly to avoid cracks.
Related Recipes for Mini Cheesecake Lovers
Conclusion
Once you’ve figured out the steps to making these simple mini Cherry Peanut Butter cheesecakes now is the time to gather the ingredients and start baking! We’d like to hear your thoughts or how you’ve adapted this recipe. Please share your recipes and suggestions by leaving a comment below. Take pleasure in every bite of these tasty mini desserts!
Print
Mini Cherry Peanut Butter Cheesecakes | Easy Dessert Recipe
Description
Welcome to a world of delightful desserts! If you’re looking for a sweet treat that’s easy to make yet absolutely indulgent, these No-Fuss Mini Cherry Peanut Butter Cheesecakes are your answer. Combining the creamy richness of peanut butter with the fruity tang of cherry compote, these bite-sized cheesecakes are perfect for any occasion, whether it’s a dinner party or a quiet evening treat.
Ingredients
For the crust:
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 1 tablespoon sugar
For the filling:
- 8 oz cream cheese, softened
- 1/2 cup creamy peanut butter
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1 egg
For the topping:
- 1 cup cherry preserves
- 1/4 cup fresh cherries (optional)
- Whipped peanut butter frosting (optional)
Instructions
Step1: Prepare the crust.
Preheat your oven to 325°F (165°C) and line a muffin tin with paper liners. In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press a spoonful of the mixture into each liner. Bake for 5 minutes and let cool.
Step2: Make the filling.
In a mixing bowl, beat softened cream cheese and peanut butter until smooth. Add sugar and vanilla, mixing until well combined. Beat in the egg until just incorporated.
Step3: Assemble and bake.
Spoon the filling over the crusts, filling each liner about 3/4 full. Bake for 18-20 minutes, or until the centers are set. Let them cool completely before refrigerating for at least 2 hours.
Step4: Add toppings.
Top each cheesecake with cherry preserves, fresh cherries, and whipped peanut butter frosting if desired. Serve chilled and enjoy!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
Buy Now →
Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
Buy Now →Notes
- Use room-temperature ingredients for a smoother filling.
- For a nut-free version, substitute sunflower seed butter for peanut butter.
- If you prefer a less sweet topping, use fresh cherries instead of preserves.
