This is an oldie but a goodie that I realised I haven’t shared on the website though it was shared on my Instagram account many times. Since these are baked in a muffin pan, these peanut butter mini cheesecakes are perfectly portioned and very easy to make and serve.
Since the combination of peanut butter and jam is classic as well as irresistible, I topped the cheesecakes with fresh strawberries brushed with melted jam. Overall, it’s melt in your mouth nutty goodness that’s hard to forget.
Other combinations would be, topping the cheesecakes with chocolate ganche or Nutella.
You could also make them in silicone molds directly without using muffin liners.
If you love cheesecakes, you may also like my Skinny Blueberry Cheesecake or my Baked Ricotta Cheesecake
Peanut Butter Mini Cheesecakes
Makes 8-10
120g digestive biscuits
75g unsalted butter, melted
250 g cream cheese
1/2 cup granulated/castor sugar
2 eggs, room temperature
1/4 cup sour cream
1/2 cup smooth peanut butter
Strawberry jam, melted (optional)
Preheat oven to 160 degrees C. Line a 12 hole muffin pan with muffin liners.
Process biscuits until they resembles fine breadcrumbs. Add melted butter. Mix to combine.
Divide amongst the muffin liners, pressing the crumbs with the back of a spoon to form a crust. Refrigerate until needed.
With an electric mixer or by hand, beat the cream cheese and sugar till light and fluffy. Add the eggs, beating well after each addition. Fold in the sour cream and peanut butter and stir till blended.
Pour into muffin liners and bake for 20-25 minutes or until just set (centre is still jiggly). Switch off the oven with the door ajar and let cheesecakes cool to room temperature. Refrigerate for 3-4 hours.
Top peanut butter mini cheesecakes with melted jam/strawberry syrup and fresh strawberries. Enjoy!
