Peanut Butter Cheese Cake Minis
  • Crust:
  • 1 1/2 cups graham cracker crumbs
  • 4 tablespoons sugar
  • 1/4 cup (1/2 stick) butter, melted
  • 12 bite-size peanut butter cups
  • Filling:
  • 2 (8-ounce) packages cream cheese, at room temperature
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon pure vanilla extract or almond extract
  • 2 eggs
  1. Preheat oven to 350 degrees F. Place a paper cupcake liner in each
  2. cup of a standard muffin pan.
  3. To make crust, in a bowl, combine graham cracker crumbs,
  4. sugar and melted butter until crumbs are moistened. Press crust
  5. into bottom of each muffin cup. Put 1 peanut butter cup into
  6. the center of each crust.
  7. Beat cream cheese with a handheld electric mixer until fluffy.
  8. Add sugar, flour, and vanilla, beating well. Add eggs, 1 at a time,
  9. beating well after each addition. Spoon cream cheese mixture over
  10. peanut butter cups and graham cracker crusts. Bake until just set,
  11. about 20-25 minutes. Allow to cool completely before serving.