Guest Post: Mini Peanut Butter Cup Cheesecakes by Tracey’s Culinary Adventures

by Erin

I am very excited to have Tracey from Tracey’s Culinary Adventures guest posting today. She is definitely one of my go-to food bloggers and there is absolutely no reason why you shouldn’t also follow her if you are not already. I remember the first tip Tracey gave me. I was attempting whoopie pies for the first time and couldn’t decide if I should buy the special pan for making them. But she suggested using a medium cookie scoop – and they came out perfect! I fell in love with my cookie scoop that day.

Tracey has also mastered my visual-taste buds on more than one occasion. From Garlic-Rubbed Grilled Cheese with Bacon and Tomatoes, to Cinnamon Toast Cloudcakes, and even a tutorial on How To: Homemade Gnocchi. Of course for my favorite meal of the day (dessert!) check out her Peanut Butter S’mores Brownies, Thousand-Layer Chocolate Chip Cookies, and this Strawberry Cream Cheese Crumble Tart. Yum!


Hi everyone! I’m Tracey from Tracey’s Culinary Adventures, and I am so excited to be guest posting for Erin today as she spends some time working and playing in Europe! Erin is one of the most generous bloggers I know, so it was a very easy to decision to say yes when she emailed to ask if I could help her out.

If you’ve been a reader of The Spiffy Cookie for a while, then you probably know there is no bigger fan of peanut butter than Erin. I can’t even begin to tell you how many of her peanut butter desserts I’ve bookmarked – Funfetti-peanut butter layer pie or peanut butter fudge brownie bricks, anyone? In my mind, it wasn’t even an option not to share a recipe that incorporated peanut butter in some way today!

Mini Peanut Butter Cup Cheescakes
These cheesecakes are the best of both words – they marry my obsession with mini desserts and Erin’s love of peanut butter in one decadent treat. I know what you’re thinking. You don’t see any peanut butter, do you? But that’s sort of the best part – it’s a hidden surprise, one you don’t discover until you dig in. In the center of each of these little mini cheesecakes is a miniature peanut butter cup!

Mini Peanut Butter Cup Cheescakes
For the most part, you make these cheesecakes like you would any other. They start with a graham cracker crust and include a pretty standard cheesecake filling. The only difference is that before you pour the filling onto the crust, you pop a mini peanut butter cup in the center. The cheesecake batter completely envelopes the peanut butter cup, protecting it in the oven so it retains its shape and doesn’t melt everywhere. Garnished with whipped cream, chocolate sauce and more peanut butter cups, these cheesecakes are pretty much the best way to end any meal. And since they’re mini, you can have two. I won’t tell :)

Mini Peanut Butter Cup Cheesecakes
adapted from Paula Deen (via

1 1/2 cups graham cracker crumbs (from about 12 whole graham crackers)
3 tablespoons sugar
pinch salt
1/4 cup (1/2 stick) unsalted butter, melted

12 miniature peanut butter cups
2 (8 oz) packages cream cheese, at room temperature
1 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon vanilla extract
2 large eggs, at room temperature

Preheat oven to 350 F. Line a muffin pan with paper liners.

To make the crust: Using a fork, stir the graham cracker crumbs, sugar, salt and butter together in a medium bowl until the crumbs are evenly moistened. Place about 2 tablespoons of the mixture in each well, and press into the bottom to form the crust (you can use a shot glass or similar small glass to help if necessary). Place 1 miniature peanut butter cup on the top of each crust (I put the wider end down, but I don’t think it matters).

To make the filling: In a large bowl, beat the cream cheese with an electric mixer until light and fluffy (I used a hand mixer, but you could do this in a stand mixer too). Add the sugar, flour and vanilla and beat until well combined and smooth. Add the eggs, one at a time, beating until each is completely incorporated. Divide the cheesecake batter evenly among the wells of the muffin pan (about 1/4 cup each). You can fill the wells all the way to the top. Bake for 18-20 minutes, or until the cheesecakes are just barely set. Transfer the pan to a wire rack and allow the cheesecakes to cool completely. Store in an airtight container in the fridge. Serve garnished with chopped peanut butter cups, whipped cream and chocolate sauce, if desired :)

Makes 12 mini cheesecakes

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Asma January 31, 2014 - 12:45 am

Hi there, do I use regular size muffin pan or mini muffin pan?

spiffycookie January 31, 2014 - 7:44 am

Regular, enjoy!

roberta June 1, 2013 - 1:51 pm

Hi! just linked over here from Tracey’s, these sound great, thought they were mini cupcakes but it seems they are made in regular cupcake pan?? maybe even the mini reese is still too big for mini cupcakes… i have a lot of people to feed but i will just double or triple recipe, they all love choc and cheesecake so i bet these will be great, may make some different, I see what i can pick up at store, some may not like pnut butter but they are crazy!!! thanks!

Hannah May 8, 2013 - 7:33 pm

I am making these for a family that just had a baby…the wife likes plain cheesecake and the hubby likes these. If I leave the peanut butter cups out of half of them, will they taste like original cheesecake?

spiffycookie May 9, 2013 - 8:34 am

It is not my recipe so I cannot say for certain, but I don’t see why it wouldn’t taste like regular cheesecake without the Reese’s cups. Great idea to do the batch half one and half the other!

Sherry November 20, 2012 - 9:59 pm

Oh, these caught my eye! I had a thought…..Use a regular size Reece’s on the bottom layer, use the cheesecake filling that comes already prepared in the tub, add the whip cream and the mini Reece’s!

Catalina July 30, 2012 - 8:41 pm

I made these and were awesome!! I halved the amount of sugar though and it was delicious. Thank you for the recipe!! Greetings from Chile!!

Gloria June 18, 2012 - 1:19 am

Love that surprise in the middle Tracey! These sound indulgently delicious. Thanks for turning me on to Erin’s blog by the way! :)

Layla June 16, 2012 - 2:50 pm

So excited!! They are in the oven now.. I made 2 variations.. I made the peanut butter cup, one with Dulce de Leche in the middle and one with an Oreo cookie crust with an Oreo in the middle :)

Robin June 16, 2012 - 2:45 am

My favorite dessert and candy collide! Making these today :)

katie June 13, 2012 - 8:49 am

These look like heaven in my mouth! AHHHH! I can’t wait to give this a try!

Rachel Cooks June 13, 2012 - 7:10 am

Love that two of my favorite girls paired up! These look AMAZING.

Becky June 12, 2012 - 6:22 pm

Looks incredible. YUM!

Christa Kelso Borden June 12, 2012 - 5:53 pm

Just found your blog. these cheesecake/cupcakes look so great! i loveee peanut butter, and a little cheesecake added to the mix doesn’t hurt either! :)

Jennifer @ Peanut Butter and Peppers June 12, 2012 - 5:42 pm

Yum! These cupcakes look amazing!!!

Amanda June 12, 2012 - 5:02 pm

These are so cute, Tracey!!

Erin @ Dinners, Dishes, and Desserts June 12, 2012 - 3:38 pm

These look amazing! Love the surprise in the center!

Rachel @ Baked by Rachel June 12, 2012 - 3:03 pm

The hidden surprise is my favorite part!

Tara @ Chip Chip Hooray June 12, 2012 - 11:15 am

Yessss!! These have been one of the most popular desserts I’ve baked (and blogged). You can’t go wrong with a good peanut butter cheesecake! :)

Barbara @ Barbara Bakes June 12, 2012 - 10:28 am

What a great idea. So many flavor possibilities.

Jennifer | Mother Thyme June 12, 2012 - 9:52 am

How cute are these!

Becca- Cookie Jar Treats June 12, 2012 - 9:09 am

Aww, these little cheesecakes are so cute. When I first saw the picture I figured the cheesecake filling was peanut butter flavored, but then I saw the halved version and I was like WOAH! Little Reeces in there :)

Baker Street June 12, 2012 - 8:17 am

Love tracey’s blog. So good to see her here. These mini cheesecakes look heavenly! :)

Katrina June 12, 2012 - 7:59 am

Whoa! These look so fabulous!!


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