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Creamy No-Bake Peanut Butter Cheesecake Bites finished recipe

Creamy No-Bake Peanut Butter Cheesecake Bites

Creamy No-Bake Peanut Butter Cheesecake Bites combine a buttery graham cracker crust with a smooth, fluffy peanut butter cheesecake filling. They are convenient for parties, dessert trays, and make-ahead treats.
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Prep Time 30 minutes
Total Time 3 hours 30 minutes
Servings: 24 cheesecake bites servings
Ingredients Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 1 1/2 cups finely crushed graham cracker crumbs
  • 5 tablespoons unsalted butter melted
  • 2 tablespoons packed light brown sugar
  • 1/8 teaspoon fine salt
For the Peanut Butter Cheesecake Filling
  • 8 ounces full-fat block cream cheese softened to room temperature
  • 3/4 cup creamy peanut butter
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup cold heavy whipping cream
For Finishing
  • 2 tablespoons finely chopped roasted peanuts optional, for topping
  • 2 tablespoons mini semisweet chocolate chips optional, for topping

Method
 

Method
  1. Prepare the Pan: Line all 24 wells of a mini muffin pan with mini paper liners. Clear enough refrigerator space for the pan to sit level while the cheesecake bites chill.
  2. Make the Graham Cracker Mixture: In a medium bowl, stir together the 1 1/2 cups (150 g) graham cracker crumbs, 5 tablespoons (70 g) melted butter, 2 tablespoons (25 g) brown sugar, and 1/8 teaspoon salt. The crumbs should look evenly moistened and hold together when squeezed.
  3. Form the Crusts: Divide the crumb mixture evenly among the 24 liners, using about 1 tablespoon per liner. Press each portion firmly into an even layer with the back of a measuring spoon or your fingertips. Refrigerate the crusts while preparing the filling.
  4. Beat the Cream Cheese and Peanut Butter: In a large bowl, beat the 8 ounces (225 g) softened cream cheese until smooth, about 30 to 60 seconds. Add the 3/4 cup (190 g) creamy peanut butter, 1/2 cup (60 g) powdered sugar, and 1 teaspoon (5 ml) vanilla extract. Beat on medium speed until completely smooth and creamy. Scrape the bowl as needed; no streaks of cream cheese should remain.
  5. Whip the Cream: In a clean medium bowl, beat the 1 cup (240 ml) cold heavy whipping cream on medium-high speed until stiff peaks form. When the beaters are lifted, the cream should hold an upright peak without collapsing. Stop once it reaches this stage to avoid overwhipping.
  6. Finish the Cheesecake Filling: Fold about one-third of the whipped cream into the peanut butter mixture to lighten it. Gently fold in the remaining whipped cream in two additions. The finished filling should be thick, fluffy, and smooth enough to spoon or pipe.
  7. Fill the Crusts: Divide the filling evenly among the 24 prepared crusts. A small cookie scoop or piping bag makes portioning easier. Smooth the tops gently without pressing out too much air.
  8. Add Optional Toppings: Sprinkle the bites with the 2 tablespoons (18 g) chopped roasted peanuts and 2 tablespoons (22 g) mini semisweet chocolate chips, if using. Press them very lightly into the surface so they stay in place.
  9. Chill Until Firm: Refrigerate the cheesecake bites for at least 3 hours. They are ready when the centers feel set and the liners can be peeled away without the filling slumping.
  10. Serve Chilled: Remove the bites from the mini muffin pan and serve cold. Keep any remaining bites refrigerated so the filling maintains its structure.

Notes

Store in a tightly covered container in the refrigerator for up to 4 days.

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