Huffpost Taste

Mini Peanut Butter Cheesecakes

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Mini Peanut Butter Cheesecakes

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total prep 258 calories/serving



  • Heat oven to 325°F. Line muffin pans with 24 paper (not foil) baking cups.
  • Break cookies into a food processor. Pulse until fine moist crumbs form. Press about 1 Tbsp evenly over bottom of each cup. Freeze until ready to fill.
  • Beat next 4 ingredients in a large bowl with mixer on medium speed until smooth. On low speed, beat in eggs, 1 at a time, just until blended. Spoon about 21⁄2 Tbsp into each cup.
  • Bake 20 minutes, or until puffed. (Some may crack on top; that’s OK.) Cool completely in pans on a wire rack.
  • Meanwhile, prepare Glaze:  Microwave ingredients on medium, stirring until smooth. Cool slightly.
  • Peel off liners. Place cakes on a foil-lined baking sheet. Spoon glaze over tops; sprinkle with nuts. Refrigerate at least 2 hours for glaze to set.
  • Planning Tip: Refrigerate, with wax paper between layers, up to 1 week, or freeze airtight up to 1 month (thaw in refrigerator).