This recipe has been my go-to party trick for years: tiny, rich bites of peanut butter cookie cup crowned with a velvety peanut butter filling. I first made these during a college potluck when I only had a single block of cream cheese and a jar of peanut butter left in the pantry. The crowd reaction—people lining up for seconds and trading halves—made me keep refining the method until the cookie base stayed crisp and the filling stayed silky even after chilling. The contrast of a slightly crunchy peanut butter cookie and a smooth, tangy filling is what makes these so addictive. Over the years I’ve learned a few tricks that reliably produce consistent results: use room-temperature dairy for a lump-free filling, don’t overmix the flour in the cookie dough, and chill the finished mini cheesecakes so they slice cleanly when removed from the liners. These are small enough to serve at a dessert table but generous enough that one or two will satisfy peanut-butter lovers. I prefer crunchy chopped peanuts as a finish and a tiny flattened peanut butter cookie perched on top for charm.

Ingredients

• Unsalted butter (½ cup / 4 oz): Use a high-quality block butter like Kerrygold or Land O Lakes, softened to room temperature for even creaming. The butter helps the cookie cups hold their shape and adds richness.
• Creamy peanut butter (½ cup): I prefer a smooth commercial style such as Skippy or Jif for a consistent texture; natural peanut butter with oil separation will work but may change texture—stir well before measuring.
• Light brown sugar (½ cup, packed): Adds molasses notes and chewiness to the cookie cup edges. Use light brown for balance; dark brown will deepen flavor but can be more assertive.
• Granulated sugar (½ cup): Provides structure and crisp edges. Caster sugar works well if you have it for a finer grain.
• Large egg (1): Binds the dough—use at room temperature for best incorporation.
• All-purpose flour (1 ½ cups / 6 3/4 oz): Spoon into the cup and level for an accurate measure; overpacking will make the cups dry. For slightly gluten-free variation, use a 1:1 gluten-free flour blend.
• Baking soda & baking powder (½ tsp each): Small leaveners keep the dough tender while helping the cups set without rising too much.
• Table salt (½ tsp): Balances sweetness and enhances the peanut flavor—omit only if using salted butter and adjust to taste.
• Cream cheese (16 oz / 2 blocks): Use full-fat Philadelphia or a trusted brand for the best creamy texture; softened to room temperature to avoid lumps.
• Granulated sugar for filling (⅔ cup): Keeps the filling smooth and helps it set without being overly sweet.
• Large eggs for filling (2): Lightly beaten to break the yolks—add gradually and mix on low to avoid incorporating excess air.
• Sour cream (⅔ cup): Adds tang and silkiness to the filling; bring to room temperature to prevent curdling.
• Optional toppings: Whipped cream, warm chocolate ganache, jelly, extra peanut butter, chopped peanuts, or chopped Reese’s Cups—choose one or combine for texture and color.

Instructions

Prepare oven and pans: Preheat the oven to 350°F. Line two 12-cup muffin pans with 20 cupcake liners (you’ll leave two cups empty) and set a parchment-lined baking sheet nearby for the tiny cookies. A preheated oven ensures even bake timing for both cookie cups and minis. Make the cookie dough: Melt ½ cup (4 oz) unsalted butter and allow it to cool slightly. Stir in ½ cup creamy peanut butter, ½ cup packed light brown sugar, and ½ cup granulated sugar until smooth. Add 1 large egg and 1 teaspoon vanilla; mix until glossy. Whisk together 1 ½ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt; fold into the peanut mixture just until incorporated—do not overwork the dough to avoid toughness. Rest and shape: Let the dough rest for 10 minutes to hydrate the flour—this improves texture and prevents spreading. Scoop just under 2 tablespoons of dough into each lined cup and press down to fill roughly one-third of each cup, creating a cup shape. Roll the remaining dough into 20 small 1-teaspoon balls and arrange them on the parchment-lined sheet for the tiny cookies; flatten with a fork in a cross-hatch pattern. Bake the cups and minis: Bake the cookie cups for 10–12 minutes until edges turn golden brown. Bake the tiny cookies for about 8 minutes until set at the edges. Remove both pans and allow to cool completely in the pans; the cookie cups will firm up as they cool and are easier to fill. Make the filling: With a hand mixer on low or a silicone spatula, beat 16 oz cream cheese until smooth and lump-free. Add ½ cup creamy peanut butter and mix until fluffy. Sprinkle in ⅔ cup granulated sugar and blend on low. Add 2 lightly beaten room-temperature eggs and 1 ½ teaspoons vanilla; mix just until combined. Fold in ⅔ cup room-temperature sour cream until homogenous—avoid overmixing to prevent air bubbles. Fill and bake: Pour or spoon the filling evenly over the cooled cookie cups, filling almost to the top. Bake at 350°F for 14–16 minutes; the edges should look set while the center gently jiggles. Remove and cool in the pan for 30 minutes, then transfer to the refrigerator to chill another 30 minutes before removing from liners for the cleanest edges. Top and serve: Finish with a dollop of whipped cream, a smear of warm ganache, a spoonful of jelly, or chopped peanuts. For presentation, press a tiny peanut butter cookie on top of each one. Serve chilled or at cool room temperature.

Storage Tips

Store finished minis in an airtight container in a single layer or separated with parchment to avoid sticking. Refrigerate for up to 4 days; for longer storage freeze on a tray until firm, then transfer to a sealed freezer container for up to 3 months. Reheat is unnecessary—serve chilled. If you plan to add whipped cream or jelly, keep those separate until serving to maintain the best texture. When removing from liners after chilling, gently run a thin knife around the edge to ease release.

Ingredient Substitutions

For a lighter version use reduced-fat cream cheese and swap half the sour cream for plain Greek yogurt—expect a tangier profile and slightly less silkiness. To make gluten-free shells use a 1:1 gluten-free flour blend and add a pinch of xanthan gum if your blend lacks it. For a nut-free variation replace peanut butter with sunflower seed butter (keep the same measurement) and top with sunflower seeds instead of chopped peanuts. If you prefer less sweetness, reduce the filling sugar by 2 tablespoons and taste before final assembly.

Serving Suggestions

Serve these as part of a dessert platter with fresh berries and salted dark chocolate squares to balance the sweetness. For brunch or coffee gatherings, pair with a rich cold brew or nutty tea. Garnish with a tiny swirl of whipped cream, a drizzle of ganache, or a sprinkle of flaky sea salt for an elevated finish. They make charming edible favors when tied with a small sticker or placed in mini cupcake boxes.

Cultural Background

Small cheesecakes have a long history in American baking as portable, shareable treats for community events and holiday gatherings. Combining peanut butter with cheesecake reflects comfort-food traditions—peanut butter is a pantry staple rooted in childhood memories, and pairing it with tangy cream cheese modernizes the flavor into an adult dessert. These minis are a contemporary take on classic peanut-butter-and-jelly pairings and American party food culture.

Seasonal Adaptations

Shift flavors with the seasons: in summer add a dollop of berry preserves and fresh berries; in fall swirl in a teaspoon of pumpkin puree and cinnamon for a spiced twist; in winter top with warm chocolate ganache and crushed peppermint for holiday sparkle. Swap chopped roasted peanuts for candied pecans in autumn to mirror seasonal nuts and textures.

Meal Prep Tips

Make the cookie shells up to 48 hours ahead and store them airtight at room temperature. Prepare the filling the morning of serving and fill the shells before baking; this keeps them as fresh as possible. If you want to freeze for later, bake and chill fully, then freeze on a tray before packing into a container with layers separated by parchment. Thaw overnight in the fridge for the best texture.

These mini peanut butter cheesecakes are a reliable, crowd-pleasing dessert that blends nostalgia with a polished presentation. They’re small enough to be indulgent but easy to share—give them a try at your next gathering and watch them vanish.