Go Back
–+ servings
stack of peanut butter cup cheesecakes with a pretzel crust on wood board
Print Recipe
5 from 5 votes

Mini Peanut Butter Cup Cheesecakes with a Pretzel Crust

The salty/sweet dessert of your dreams: mini peanut butter cup cheesecakes on a deliciously salty pretzel crust! Creamy, crunchy, salty, sweet, and prone to disappearing extremely quickly.
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 292kcal
Author: Denise Bustard

Ingredients

Pretzel Crust

  • 1 cup ground pretzels (100g- pretzels ground into crumbs)
  • 6 tablespoons butter (85 g; melted; salted or unsalted)

Peanut Butter Mini Cheesecakes

  • 1 block cream cheese (8 oz- softened to room temperature; see note *)
  • ⅓ cup creamy peanut butter (softened to room temperature; see note *)
  • ¼ cup sugar (50 g)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 6 tablespoons heavy cream
  • 12 Reese's Peanut Butter Cups (full sized)

Other

  • ½ cup chocolate chips (for melting and drizzling)

Instructions

  • Pre-heat oven to 350°F. Line a standard-sized muffin tray with muffin papers and set aside.
  • Mix together the ground pretzels and the melted butter.
  • Press 1 tablespoon into the bottom of each muffin paper, pat down with your fingers to flatten.
  • In a large bowl, beat together the cream cheese and peanut butter until smooth.
  • Add the sugar and mix until no granules remain.
  • Mix in the egg, vanilla, and cream until completely combined.
  • Place a peanut butter cup in the center of each muffin paper. Spoon cheesecake mixture over top. Fill the muffin papers to about ¾ full.
  • Bake for 15 or so minutes, center may have a slight jiggle will set up as they cool.
  • Cool completely in the pan. Remove from pan and allow to set in the fridge, 2-3 hours.
  • Drizzle with melted peanut butter chips and chocolate, if desired.

Notes

*it’s crucial that your cream cheese and peanut butter are at room temperature when you begin mixing the batter, otherwise the cheesecakes will be lumpy
Storage
  • leftovers may be stored in an air tight container in the fridge for up to 4 days
 

Nutrition

Serving: 1mini cheesecake | Calories: 292kcal | Carbohydrates: 26g | Protein: 5g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 242mg | Potassium: 125mg | Fiber: 1g | Sugar: 18g | Vitamin A: 334IU | Calcium: 35mg | Iron: 1mg