Peanut Butter Cheesecake Bites
Peanut Butter Cheesecake Recipe will be a hit. Try Easy Peanut Butter Cheesecake Bites Recipe. Mini Peanut Butter Cheesecakes make the perfect dessert!
Servings: 16
Cost: $5.23, $0.33 per serving
Ingredients
Ingredients for Crust:
- 9 full size graham crackers (one sleeve)
- ⅓ cup white sugar
- 4 tablespoons butter (melted)
Ingredients for Filling:
- 12 ounces cream cheese (softened)
- ½ cup white sugar
- ¼ cup half and half
- 1 teaspoon vanilla
- 1 egg
- ½ cup creamy peanut butter (plus 2 tablespoons for topping)
Instructions
- Preheat the oven to 325°F. Line an 8x8-inch baking pan with aluminum foil or parchment paper, leaving enough overhang to lift the bars from the pan.
- Add the graham crackers to a food processor and pulse until finely crushed.
- Add ? cup granulated sugar and the melted butter. Pulse until the crumbs are evenly moistened.
- Press the graham cracker mixture firmly and evenly into the bottom of the prepared pan. Refrigerate while preparing the filling.
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add ½ cup granulated sugar, half-and-half, vanilla extract, egg, and peanut butter. Beat until smooth and well combined.
- Pour the filling over the chilled crust and spread into an even layer.
- Bake for 25–30 minutes, or until the edges are set and the center has only a slight jiggle.
- Let the bars cool completely at room temperature, then cover and refrigerate for at least 4 hours or overnight.
- Lift the chilled cheesecake from the pan using the foil or parchment overhang. Transfer to a cutting board and cut into 16 squares.
- Place the remaining 2 tablespoons peanut butter in a microwave-safe bowl. Microwave at 50% power in 15-second intervals, stirring between each, until smooth and pourable.
- Drizzle the melted peanut butter over the bars.
- Refrigerate until the peanut butter topping is set, then serve chilled.
Notes
For clean slices, chill the cheesecake bars completely before cutting and wipe the knife clean between cuts. The bars can be made a day ahead and refrigerated overnight before slicing.
Store leftover peanut butter cheesecake bars covered in the refrigerator.
Nutrition
Calories: 228kcal | Carbohydrates: 19g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 42mg | Sodium: 187mg | Potassium: 104mg | Sugar: 13g | Vitamin A: 400IU | Calcium: 37mg | Iron: 0.6mg
