No Bake Mini Peanut Butter Cheesecakes
These no bake mini peanut butter cheesecakes are a completely adorable, creamy, salty-sweet peanut butter treat.
Servings: 12 mini cheesecakes
Ingredients
Oreo Crust
- 27 Oreo cookies including filling
- 6 Tablespoons Unsalted Butter melted
Peanut Butter Cheesecake
- 10 Ounce Cream Cheese
- 3/4 Cup Powder Sugar
- 2/3 Cup Peanut Butter I don't recommend natural peanut butter
- 3/4 Cup Whipped Topping
- Mini Peanut Butter Cups for decorating
Instructions
Oreo Crusts
- Crush the Oreo cookies in a food processor or by hand.27 Oreo cookies
- Mix the crushed cookies with the melted butter.6 Tablespoons Unsalted Butter
- Line a muffin pan with plastic wrap (you'll need 1-2 sheets), and press it down into each muffin cavity.
- Divide the Oreo mixture evenly between the 12 muffin cavities, then press the mixture down to cover the bottom and about 1/3 to 1/2 way up each side to create a little well/ tart shell shape.
- Place in the freezer while you make the filling.
Peanut Butter Cheesecake Filling
- In a large bowl beat the cream cheese until smooth using an electric mixer.10 Ounce Cream Cheese
- Beat in the powdered sugar and peanut butter.3/4 Cup Powder Sugar, 2/3 Cup Peanut Butter
- Gently fold in the whipped topping until the mixture is even.3/4 Cup Whipped Topping
- Spoon the mixture on top of each Oreo crust. Or spoon the mixture into a piping bag with a round tip (I used a 1M) or into a large, heavy duty ziploc bag and cut off the bottom corner. Then swirl it on top of each Oreo crust.
- Place in the freezer to set for 30 minutes, or in the fridge to set for 2 hours.
- Decorate each with a mini peanut butter cup, chopped peanuts or mini chocolate chips.Mini Peanut Butter Cups
Notes
*Store cheesecakes in the fridge in an airtight container.
Nutrition
Serving: 1g | Calories: 382kcal | Carbohydrates: 31g | Protein: 7g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 41mg | Sodium: 270mg | Potassium: 188mg | Fiber: 2g | Sugar: 22g | Vitamin A: 492IU | Calcium: 40mg | Iron: 3mg