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When it comes to crafting the perfect Mini Cherry Peanut Butter Cheesecakes, understanding the role of each ingredient is vital. Each component contributes to the overall flavor, texture, and appearance of the cheesecake, ensuring your final product is nothing short of spectacular.

Mini Cherry Peanut Butter Cheesecakes – Easy & Irresistible!

Treat yourself to the delightful combination of creamy peanut butter and tangy cherry with these Mini Cherry Peanut Butter Cheesecakes. Perfect for any occasion, these bite-sized treats feature a buttery graham cracker crust, a smooth peanut butter filling, and a luscious cherry topping. They are easy to make and are sure to impress anyone who tries them! Discover the recipe and tips for baking perfection in our article. #Cheesecake #DessertRecipes #Baking #MiniDesserts #PeanutButter #CherryTopping #SweetAndSavory
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Ingredients
  

For the crust:

1 cup graham cracker crumbs

1/4 cup sugar

1/2 cup unsalted butter, melted

For the cheesecake filling:

8 oz cream cheese, softened

1/2 cup peanut butter (creamy or crunchy)

1/2 cup sugar

2 large eggs

1 teaspoon vanilla extract

For the cherry topping:

1 cup cherry pie filling (store-bought or homemade)

Fresh cherries for garnish (optional)

Instructions
 

Preheat the oven to 325°F (160°C). Line a muffin pan with paper liners.

    Prepare the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.

      Press the crust: Evenly distribute the crust mixture into the bottom of each muffin liner, pressing down firmly with the back of a spoon or your fingers to form a solid base. Bake in the preheated oven for 5-7 minutes until lightly golden. Remove and let cool.

        Make the filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Add the peanut butter and sugar, mixing until well combined.

          Add the eggs and vanilla: Add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract until fully incorporated.

            Fill the crusts: Pour the cheesecake mixture over the cooled crusts, filling each liner about 2/3 full.

              Bake the cheesecakes: Place in the oven and bake for 18-20 minutes or until the edges are set and the center has a slight jiggle.

                Cool down: Once baked, turn off the oven and leave the cheesecakes inside for another 10 minutes. Then, remove them from the oven and allow them to cool completely at room temperature before transferring them to the refrigerator for at least 2 hours (or overnight).

                  Add topping: Once chilled, top each cheesecake with a spoonful of cherry pie filling. Garnish with fresh cherries if desired.

                    Serve and enjoy: These delightful mini cheesecakes are now ready to be served! Enjoy their rich peanut butter flavor complemented by the sweet and tart cherry topping.

                      Prep Time: 20 minutes | Total Time: 3 hours (includes chilling) | Servings: 12 mini cheesecakes