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🥜 Peanut Butter Cheesecake Bites
Mini no-bake treats with a graham-cracker base, ultra-creamy PB cheesecake filling, and optional chocolate-peanut crunch on top.
📋 Recipe Card
Yield Prep Chill Total
24 mini bites 20 min 2 hrs 2 hrs 20 min
Dietary Tags: Vegetarian, Egg-Free
Ingredients (Checklist-style)
Crust
▢ Graham-cracker crumbs
▢ Unsalted butter (melted)
Peanut Butter Cheesecake Filling
▢ Cream cheese (softened)
▢ Creamy peanut butter
▢ Powdered sugar
▢ Vanilla extract
▢ Whipped topping / whipped cream
Toppings (optional)
▢ Melted chocolate (for drizzle)
▢ Chopped peanuts
▢ Mini chocolate chips
Quick Instructions
Crust – Mix crumbs + butter, press into mini-muffin tin; chill.
Filling – Beat cream cheese, PB, sugar, vanilla. Fold in whipped topping.
Assemble – Spoon filling over crusts, smooth tops.
Garnish – Drizzle chocolate, sprinkle peanuts/chips. Chill 2 hrs.
Serve – Pop out, serve cold. Enjoy!
📝 Tip: Use silicone mini-molds for the easiest pop-out.
✨ Introduction
These Peanut Butter Cheesecake Bites are proof that tiny equals irresistible. They deliver that classic PB-and-chocolate vibe in a cool, creamy cheesecake form—no oven, no fuss. Perfect for potlucks, game nights, or sneaking from the fridge at midnight.
📸 Step-by-Step Guide
1 Prep the Crust
Stir 1 cup crumbs with ¼ cup melted butter until the texture of wet sand. Press ~1 tbsp into each cavity of a mini muffin tin. Chill 10 min.
Tip: A shot glass makes a great tamping tool.
2 Whip the Filling
Beat 8 oz cream cheese, ½ cup peanut butter, ½ cup powdered sugar, and 1 tsp vanilla until silky. Fold in ½ cup whipped topping—keep it airy!
Trouble? Lumpy mix means the cream cheese wasn’t fully softened; let it sit 5 more minutes, then keep beating.
3 Fill & Smooth
Pipe or spoon filling over the chilled crusts, doming slightly. Level with an offset spatula or the back of a spoon.
4 Decorate
Drizzle melted chocolate; shower with chopped peanuts or mini chips for crunch.
Skip nuts for a school-safe version.
5 Chill & Serve
Refrigerate at least 2 hours to set. Wiggle each bite free (silicone molds pop right out). Serve chilled and watch them vanish.
🧂 Ingredient Details & Substitutions
Original Swap Ideas Notes
Graham crumbs Chocolate cookie crumbs Extra choco-PB vibe
Creamy PB Almond or cookie butter Flavor twist
Whipped topping Fresh whipped cream Fold gently so it stays fluffy
Dairy cream cheese Dairy-free cream cheese Keeps it vegan if topping is coconut whip
Peanut Butter: Use commercial creamy for ultra-smooth texture; natural PB can separate—beat longer if using.
Sweetness: Adjust powdered sugar up/down 2 tbsp to taste.
🍰 Variations & Serving Ideas
Reese’s Remix: Press a mini peanut-butter cup into the center before adding filling.
Salted Pretzel Crust: Swap grahams for crushed pretzels plus 1 tbsp extra butter—salty-sweet heaven.
Mocha PB: Beat 1 tsp instant espresso powder into the filling.
Serving Pairings: Espresso shots, cold brew, or a glass of cold milk.
🧊 Storage & Make-Ahead
Method Duration Notes
Fridge 5 days Airtight container
Freezer 1–2 months Freeze on tray, then bag; thaw 15 min before serving
Make Ahead: Assemble up to 24 hrs early; add chocolate drizzle just before serving to keep the shine.
🔍 Nutrition (per bite, est.)
Calories 140 | Fat 11 g | Carbs 8 g | Protein 3 g
Allergens: Dairy, Peanuts, Gluten (unless using GF crumbs)
❓ FAQs
Can I use crunchy peanut butter?
Yes—expect a slightly less smooth filling but great texture.
No mini-muffin tin?
Use a silicone ice-cube tray or make bar-style in an 8×8 pan, then slice.
How do I keep the drizzle neat?
Transfer melted chocolate to a zip-top bag, snip a tiny corner, and zig-zag away.
💬 Personal Note
I created these bites for a summer BBQ where turning on the oven was not an option. They disappeared before the burgers hit the grill—proof that peanut-butter lovers always spot their prize first.
📣 Call to Action
Whip up a batch and tag me with your topping art! ⭐⭐⭐⭐⭐ ratings and peanut-butter stories welcome in the comments—let’s get nutty!