Savor the delightful fusion of creamy indulgence and nutty perfection with Peanut Butter Cup Cheesecakes—a miniature symphony of flavors that marries velvety cheesecake with the irresistible allure of peanut butter cups. From the decadent crust to the rich and smooth filling, each bite promises a journey into dessert bliss.

The adventure begins with a chocolate cookie crust, where crushed chocolate sandwich cookies or chocolate graham crackers meet melted butter to form a foundation of heavenly texture and flavor. Pressed into cupcake liners, this crust sets the stage for the star of the show—the luscious cheesecake filling.

Cream cheese takes center stage, blending seamlessly with creamy peanut butter, granulated sugar, and a touch of vanilla extract. Eggs join the mix, introducing richness and a silky consistency. The addition of sour cream and heavy cream elevates the filling, creating a luxurious texture that sets to perfection in the oven.


As these mini cheesecakes emerge, the tantalizing aroma of baked chocolate and peanut butter wafts through the kitchen. After a necessary chill in the refrigerator, each cheesecake is crowned with the jewel-like goodness of chopped mini peanut butter cups. For those seeking an extra layer of decadence, a drizzle of chocolate ganache adds a finishing touch.

Serve these Peanut Butter Cup Cheesecakes at gatherings to captivate guests or keep them tucked away as a personal indulgence for moments of sweet solace. These mini delights encapsulate the essence of dessert luxury, proving that the union of cheesecake and peanut butter cups is a match made in heaven. Enjoy the rich, nutty symphony and let each bite transport you to a realm of miniature cheesecake perfection.

Peanut Butter Cup Cheesecakes


For the Crust:

For the Cheesecake Filling:

  • 16 ounces (2 blocks) cream cheese, softened
  • 1/2 cup powdered erythritol
  • 1 teaspoon vanilla extract
  • 2 large eggs

For the Peanut Butter Layer:

For the Chocolate Ganache:

  • 1/4 cup unsweetened cocoa powder
  • 3 tablespoons powdered erythritol
  • 1/4 cup coconut oil


  1. Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners.
  2. In a bowl, combine almond flour, powdered erythritol, and melted butter to make the crust. Press the mixture into the bottom of each cupcake liner.
  3. In a separate bowl, beat together cream cheese, powdered erythritol, and vanilla extract until smooth. Add eggs one at a time, mixing well after each addition.
  5. Spoon the cheesecake filling over the crust in each cupcake liner.
  6. In a microwave-safe bowl, melt the peanut butter and butter together. Stir in powdered erythritol. Spoon the peanut butter mixture over the cheesecake filling.
  7. Bake in the preheated oven for 20-25 minutes or until the cheesecakes are set.
  8. While the cheesecakes are cooling, prepare the chocolate ganache. In a bowl, mix together cocoa powder, powdered erythritol, and melted coconut oil. Spoon the ganache over the peanut butter layer.
  9. Refrigerate the cheesecakes for at least 2 hours or until fully set.

Nutritional Information (Approximate per serving, assuming 12 servings):

  • Calories: 280-320 kcal
  • Protein: 6-8g
  • Carbohydrates: 6-8g
  • Fat: 26-28g
    • Saturated Fat: 14-16g
    • Monounsaturated Fat: 7-8g
    • Polyunsaturated Fat: 2-3g
  • Cholesterol: 80-100mg
  • Sodium: 180-200mg
  • Potassium: 150-180mg