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If you're in search of a dessert that marries rich flavors with a delightful presentation, look no further than mini cherry peanut butter cheesecakes. These delectable treats combine the creamy texture of peanut butter and cream cheese with the tartness of cherries, all nestled atop a crunchy graham cracker crust. Not only do they look adorable, but their individual portion sizes make them perfect for a variety of occasions—from casual family gatherings to fancy dinner parties. The balance of flavors and textures in these mini cheesecakes is sure to impress your guests and leave them craving more.

Mini Cherry Peanut Butter Cheesecakes – Easy & Irresistible!

Indulge in the delightful combination of flavors with mini cherry peanut butter cheesecakes! These cute, individual desserts feature a creamy peanut butter filling topped with a sweet cherry glaze, all on a crunchy graham cracker crust. Perfect for celebrations or casual get-togethers, they offer a guilt-free treat option that leaves guests wanting more. Whether you stick to the classic recipe or experiment with variations, these mini cheesecakes are sure to impress! #Dessert #Baking #MiniCheesecakes #CherryRecipe #PeanutButter #SweetTreats #Foodie
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Ingredients
  

For the crust:

1 cup graham cracker crumbs

2 tablespoons granulated sugar

5 tablespoons unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened

1 cup peanut butter (creamy)

1 cup powdered sugar

1 teaspoon vanilla extract

2 large eggs

For the cherry topping:

1 cup fresh or canned cherries, pitted

2 tablespoons granulated sugar

1 tablespoon cornstarch

1 tablespoon lemon juice

1/2 cup water

Instructions
 

Prepare the Crust:

    Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until all crumbs are moistened. Press the mixture firmly into the bottom of a mini cheesecake pan or a muffin tin lined with paper liners. Bake for 8-10 minutes, then remove and allow to cool.

      Make the Cheesecake Filling:

        In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy. Add the peanut butter, powdered sugar, and vanilla extract. Beat until well combined. Add the eggs one at a time, mixing until just incorporated after each addition. Be careful not to over-mix.

          Fill the Crusts:

            Pour the peanut butter cheesecake filling evenly over the cooled crusts in the mini cheesecake pan. Fill each cavity until about three-quarters full. Bake for 20-25 minutes or until the edges are set but the centers still jiggle slightly.

              Cool and Chill:

                Remove from the oven and let the cheesecakes cool in the pan for about 15 minutes. Then, transfer to the refrigerator to cool completely for at least 2 hours.

                  Prepare the Cherry Topping:

                    In a medium saucepan, combine the cherries, sugar, cornstarch, lemon juice, and water. Bring to a gentle boil over medium heat, stirring occasionally until thickened (about 5-7 minutes). Remove from heat and allow to cool.

                      Assemble the Mini Cheesecakes:

                        Once the cheesecakes are completely chilled, top each one with a generous spoonful of the cherry topping.

                          Serve and Enjoy:

                            These mini cheesecakes taste best when served chilled. Enjoy your delightful bite-sized treats!

                              Prep Time: 20 minutes, Total Time: 3 hours (including chilling) | Servings: 12