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Mini Cherry Peanut Butter Cheesecakes

Delicious bite-sized cheesecakes with a peanut butter twist, topped with cherry compote.

Ingredients

Scale

For the Crust:

  • 1 cup graham cracker crumbs
  • 3 tbsp melted butter
  • 1 tbsp sugar
  • 8 oz cream cheese, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup whipped topping
  • 1/2 cup cherry pie filling

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F. Line a muffin tin with paper liners.
  2. Mix graham cracker crumbs, melted butter, and sugar. Press into liners to form crusts.
  3. Bake crusts for 5 minutes, then let cool.
  4. Beat cream cheese, peanut butter, powdered sugar, and vanilla until smooth.
  5. Fold in whipped topping gently.
  6. Spoon filling over cooled crusts. Chill for at least 2 hours.
  7. Top with cherry pie filling before serving.

Notes

You can customize the seasonings to taste.

  • Author: Chef Sally