Mini Peanut Butter Cheesecake Pots

Name: Mini Peanut Butter Cheesecake Pots
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 8 oz cream cheese, softened; 1/2 cup creamy peanut butter; 1/2 cup powdered sugar; 1/2 cup whipped cream; 1 tsp vanilla extract; 1 cup crushed graham crackers; 4 tbsp unsalted butter, melted; 2 tbsp granulated sugar

Highlighted under: Dessert Recipe Collection

I absolutely adore these Mini Peanut Butter Cheesecake Pots because they combine two of my favorite flavors in one delightful treat. Each bite is creamy and rich, while the crunch of the cookie base adds a lovely texture contrast. Perfect for satisfying my sweet cravings without overwhelming me, these pots are a hit at gatherings and simple enough to whip up during a busy week. The addition of whipped cream on top is just the cherry on top of this already delightful dessert!

Created by

Emma Johnson

Last updated on 2026-01-18T12:54:27.261Z

Making these Mini Peanut Butter Cheesecake Pots was a delightful experience! I experimented with the proportions to ensure that the peanut butter flavor didn't overpower the creamy cheesecake base. By using a mixture of cream cheese and whipped cream, I achieved a smooth and airy texture that just melts in your mouth. One secret I learned is to keep the cream cheese at room temperature to blend easily without lumps.

At a recent potluck, these little pots were a massive success! I loved watching as people discovered the cookie crust at the bottom, which brings a surprising crunch to each spoonful. I recommend adding a sprinkle of crushed peanuts on top for that extra bit of indulgence. It truly elevates the flavor and visual appeal!

        Why You'll Love This Recipe
        Irresistible combination of creamy cheesecake and peanut butter flavors
Easy preparation with no baking required
Individual servings make it perfect for sharing and portion control

      

Understanding the Ingredients

The success of these Mini Peanut Butter Cheesecake Pots largely hinges on the quality of the cream cheese and peanut butter. Use full-fat cream cheese for a rich and creamy texture; reduced-fat options can lead to a less luxurious mouthfeel. When selecting peanut butter, choosing a creamy variety without added sugars will enhance the flavor and ensure a smooth filling, allowing it to blend effortlessly with the other ingredients.

Whipped cream plays a vital role in this recipe as it lightens the dense cheesecake mixture, giving it a fluffy texture. For the best results, use cold heavy cream and whip it to soft peaks before folding it into the filling. This process traps air, making your cheesecake pots feel light and airy rather than heavy and dense.

Assembling and Storing

Assembling the cheesecake pots is straightforward, but make sure to spoon the filling gently over the crust to avoid disturbing it. Ensuring the crust is firmly packed will provide a nice base and prevent it from crumbling when you dig in. For aesthetic presentation, using a piping bag to add the whipped cream on top can create a beautiful swirl effect, and it lets you control the amount of cream added.

These cheesecake pots can be made ahead of time, making them an excellent option for parties. Once assembled, they can be stored in the refrigerator for up to three days. Just be sure to cover them with a lid or plastic wrap to prevent them from absorbing any odors from your fridge.

Ingredients

For the Cheesecake Filling

8 oz cream cheese, softened
1/2 cup creamy peanut butter
1/2 cup powdered sugar
1/2 cup whipped cream
1 tsp vanilla extract

For the Cookie Crust

1 cup crushed graham crackers
4 tbsp unsalted butter, melted
2 tbsp granulated sugar

Feel free to customize with any toppings you prefer!

Instructions

Prepare the Cookie Crust

In a bowl, combine crushed graham crackers, melted butter, and granulated sugar until well mixed. Divide the mixture among small serving cups and press it down to form a firm crust.

Make the Cheesecake Filling

In a separate mixing bowl, beat the softened cream cheese and peanut butter until smooth. Gradually add in the powdered sugar and vanilla extract, mixing until fully combined. Gently fold in the whipped cream until smooth.

Assemble the Pots

Spoon the cheesecake filling over the cookie crust in each serving cup. Smooth the tops with a spatula and refrigerate for at least 30 minutes to set.

Serve and Enjoy

Before serving, top with additional whipped cream and a sprinkle of crushed peanuts if desired. Enjoy your delicious desserts!

Refrigerate any leftovers for up to 3 days.

Pro Tips

Make sure the cream cheese is at room temperature to prevent lumps in the filling. For added flavor, consider drizzling some chocolate sauce on top before serving.

Variations on the Recipe

While peanut butter is a star in this dessert, you can easily switch it up to create different flavors. Substitute almond butter or sunflower seed butter for a nut-free option, or try adding melted chocolate into the cheesecake filling for a decadent chocolate peanut butter version. Just make sure any substitute you use complements the cream cheese for an optimal balance of flavors.

For a festive twist, you could layer in some crushed candy canes during the holiday season, or add a drizzle of caramel or chocolate sauce on top when serving for an extra indulgent treat. These little changes can give a fresh feel to each batch you make!

Troubleshooting Tips

If your filling ends up too thick, it may be due to over-mixing the cream cheese and peanut butter or not incorporating the whipped cream gently enough. In this case, try adding a splash of milk or more whipped cream to achieve the desired consistency. Alternatively, if your filling is too runny, check that you’re using the correct proportion of whipped cream and consider adding more powdered sugar to thicken it up slightly.

Another common issue is the graham cracker crust crumbling upon serving. To prevent this, ensure you’re properly melting the butter and mixing it thoroughly with the graham cracker crumbs. Press the crust down firmly into the serving cups so that it adheres well, and allow it to chill in the fridge for at least 15 minutes before adding the cheesecake filling.

Questions About Recipes

→ Can I use crunchy peanut butter?

Yes, crunchy peanut butter can add a nice texture to the cheesecake.

→ How long can these cheesecake pots be stored?

They can be refrigerated for up to 3 days.

→ Can I use a different type of cookie for the crust?

Absolutely! Chocolate cookies or digestive biscuits work great as alternatives.

→ Can I make these pots dairy-free?

Yes, use dairy-free cream cheese and whipped cream substitutes to achieve a similar result.