Mini Peanut Butter Cheesecakes

75 16 servings, 2 pieces (31 g) each
Recipe By
(8) 6 Reviews
Prep Time
Total Time

16 servings, 2 pieces (31 g) each

Classic combination of peanut butter and chocolate team up in these easy two-bite treats.

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What You Need

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Make It

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  • Heat oven to 325ºF.
  • Mix cookie crumbs and margarine until blended; press onto bottom of 8-inch square pan.
  • Beat cream cheese spread, peanut butter and sugar with mixer until blended. Add egg; mix just until blended. Spoon over crust.
  • Bake 18 to 20 min. or until centre is almost set; cool.
  • Melt chocolate as directed on package; drizzle over cheesecake. Refrigerate 5 min. Cut cheesecake into 16 squares, then cut each square diagonally in half.

For Easy Cleanup

Line pan with foil before using to bake cheesecake as directed. Use foil handles to lift cooled cheesecake out of pan before cutting to serve.

Special Extra

Sprinkle tops of cheesecakes with chopped peanuts after drizzling with the melted chocolate.


  • 16 servings, 2 pieces (31 g) each

Nutritional Information

Serving Size 16 servings, 2 pieces (31 g) each
Calories 140
% Daily Value
Total fat 9g
Saturated fat 4g
Cholesterol 25mg
Sodium 160mg
Carbohydrate 14g
Dietary fibre 1g
Sugars 10g
Protein 3g
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • kavita_s_ |

    This was solo good! The only thing I did differently was use graham crumbs in place of Oreos, and it turned out wonderfully! I really love the salty/sweet combo. I'll definitely make this again.

  • vampiritebabe |

    first cheesecake that my family would actually eat :D

  • Mariah96 |

    Wow, what a success! Very tasty and rich! Will make again!