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

Scale

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!

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.