Any fans of peanut butter over here? Yep? Great! Specially for you - a combination of peanut butter and cheesecake. Intensive and heavy dessert in a mini version - the ideal amount of sugar to satisfy your sweet teeth ;-)

I decorated the cheesecakes with caramel florentines and salted caramel. If you don't have any salted caramel at hand (although make some, recipe for the legendary sweet&salty brownie will be here this week!) or you don't have any time to make the florentines, just sprinkle the cheesecakes with peanuts or/and drizzle with melted chocolate.

P.S. Bakesaurus is a bit sad that Cakesaurus left, so he is having some time off from baking...

Mini peanut butter cheesecakes

10 mini cheesecakes


  • 100g digestive cookies
  • 50g unsalted butter, melted
  • 500g cheese for cheesecakes, for instance cream cheese or mascarpone
  • 200g caster sugar
  • 150g peanut butter, smooth
  • 2 eggs



  1. Finely crush the cookies in a blender or by putting them in a zip lock bag and crushing them with a rolling pin. Pour into a bowl. Add melted butter and stir. Line a muffin tray with cupcake liners and fill them with app. 2 tsp of "wet" cookies and press. Bake 10 minutes in 1800C (3500F).
  2. Prepare the cheesecake batter. In a large bowl, place chosen cheese, caster sugar and peanut butter and mix completely, about 2-3 minutes. At the very end start adding eggs, one at a time, mixing very slowly and watching not to add needless air to the mixture.
  3. Pour the batter onto the prepared crusts (about 2-3mm from the top of the liners, the cheesecakes don't rise that much) and bake in 1500C for 25 minutes.
  4. Let them cool and decorate according to your own preferences: drizzling with salted caramel and sticking florentines in the middle or sprinkling with peanuts and drizzling with salted caramel or melted chocolate.



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