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
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- 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.