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No-Bake Peanut Butter Cup Cheesecakes Recipe

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4.3 from 87 reviews

  • Author: Chef
  • Total Time: 4 hours 20 minutes
  • Yield: 12 mini cheesecakes
  • Diet: Vegetarian

Description

These No-Bake Peanut Butter Cup Cheesecakes are an indulgent treat featuring a rich chocolate cookie crust paired with a creamy, smooth peanut butter cheesecake filling, studded with chopped peanut butter cups and topped with whipped cream and optional melted chocolate. Perfectly portioned in mini sizes and requiring no oven, they are easy to make and ideal for satisfying peanut butter and chocolate cravings.

Ingredients

For the crust:

  • 1 1/2 cups chocolate cookie crumbs
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar

For the filling:

  • 8 oz cream cheese, softened
  • 1/2 cup creamy peanut butter
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, cold
  • 8 mini peanut butter cups, chopped

For topping:

  • 1/2 cup whipped cream
  • 6 mini peanut butter cups, chopped
  • 1/4 cup chocolate chips, melted (optional)

Instructions

  1. Prepare the crust: Line a 12-cup muffin pan with paper liners. In a mixing bowl, combine the chocolate cookie crumbs, melted butter, and granulated sugar, stirring until the mixture is evenly moistened. Divide this mixture evenly among the paper-lined muffin cups and press firmly to form a compact crust layer at the bottom of each cup. Place the pan in the refrigerator to chill while you prepare the filling.
  2. Make the cheesecake filling: In a large bowl, beat the softened cream cheese, creamy peanut butter, powdered sugar, and vanilla extract together using an electric mixer until the mixture is smooth and creamy with no lumps. In a separate bowl, whip the cold heavy cream until medium-stiff peaks form. Gently fold the whipped cream into the peanut butter mixture to create a light and airy filling.
  3. Add the peanut butter cups: Fold in the chopped mini peanut butter cups evenly into the filling, ensuring each bite will have lovely peanut butter cup pieces.
  4. Assemble the cheesecakes: Spoon the peanut butter filling evenly over the chilled crusts in the muffin liners, smoothing the tops with a spatula. Place the assembled cheesecakes back into the refrigerator and chill for at least 4 hours or until firm and set.
  5. Add toppings and serve: Before serving, top each mini cheesecake with a dollop of whipped cream, additional chopped mini peanut butter cups, and if desired, drizzle with melted chocolate chips for an extra touch of chocolate indulgence. Serve chilled for the best texture and flavor.

Notes

  • Use full-fat cream cheese to achieve the firmest and creamiest filling texture.
  • Ensure the cream cheese is fully softened before mixing to avoid lumps in the cheesecake filling.
  • For easier removal from liners, consider chilling the cheesecakes overnight.
  • These cheesecakes can be prepared up to 2 days in advance and stored in the refrigerator.
  • Leftover cheesecakes should be kept refrigerated and consumed within 4 days for optimal freshness and safety.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert, No-Bake Desserts, Cheesecake
  • Method: No-Cook
  • Cuisine: American

Find it online: https://kitchenmartha.com/no-bake-peanut-butter-cup-cheesecakes-recipe/