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–+ servings

Peanut Butter Chocolate Cheesecake Bites

Super easy mini cheesecakes you can whip up in 30 minutes!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Diet: Vegetarian
Prep Time: 15 minutes
Cook Time: 25 minutes
Cooling Time: 4 hours 20 minutes
Total Time: 5 hours
Servings: 12
Author: Jennifer Hanes MS, RDN, LD

Ingredients

Crust

  • ¼ cup Graham Cracker Crumbs
  • 1.5 Tbsp Melted Butter unsalted
  • 2.5 tsp Sugar

Filling

  • 8 oz cream cheese softened
  • 1 large egg
  • ¼ cup sugar
  • ¼ cup sour cream
  • 1 tsp vanilla extract
  • 6 oz mini chocolate peanut butter candy plus more for decorating (optional)

Instructions

  • Gather all your ingredients, measured and ready to go. Pre-heat your oven to 350 F.
  • Combine the graham cracker crumbs, melted butter, and sugar. I used a food processor, but this could be done by hand. 
    Press a small amount of graham cracker crust into each portion of a mini muffin
  • Roughly chop chocolate-peanut butter candy.
  • Combine cream cheese, sour cream, sugar, egg, and vanilla extract. I strongly recommend using an electric mixer for this.
    When ingredients are thoroughly combined and fluffy, use a spatula to fold in the chopped candy.
  • Spoon batter over graham cracker crust and bake at 350-degree oven for 20-25 minutes.
    Mini muffin pan with cheesecake crust, some with cheesecake filling on top
  • Remove from oven and allow to cool on the counter for about 20 minutes.
    Place in fridge and cool for at least 4 hours, but overnight would be better. 
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Nutrition

Calories: 192kcal | Carbohydrates: 16g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 117mg | Potassium: 92mg | Fiber: 0.5g | Sugar: 14g | Vitamin A: 350IU | Vitamin C: 0.04mg | Calcium: 37mg | Iron: 0.2mg

*Nutrition Facts are an estimate only. Differences are expected when making substitutions for any ingredient or when different brands are used.

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