Mini No Bake Peanut Cheesecakes

These mini no bake peanut butter cheesecakes are super creamy and totally indulgent with a sweet-and-salty twist thanks to a sweet marshmallow fluff topping and Cap’n Crunch crust! So easy to make with no oven needed, you’ll love these addictive mini desserts!

Watch How To Make It

Want to see how to make this easy no bake peanut butter cheesecake from start to finish? Here’s a step by step video:

The Ingredients You’ll Need

• Cap’n Crunch Peanut Butter Crunch Cereal: You could also make a plain butter cookie or graham cracker crust, if you prefer.
• Butter: Unsalted butter, melted.
• Cream Cheese: Soften the cream cheese before using.
• Peanut Butter: I like to use creamy peanut butter for a smooth cheesecake, but you can use chunky if you prefer.
• Powdered Sugar: Do not use granulated sugar as it won’t dissolve well.
• Heavy Cream: Used to thin out the cheesecake, you can also swap it for half and half or milk.
• Vanilla: Pure vanilla extract, or vanilla bean paste.
• Marshmallow Fluff: Marshmallow fluff makes an excellent garnish, but feel free to use whipped cream or cool whip instead.

How to Make Mini Peanut Butter Cheesecakes

Make the Crust:

Pulse the cereal in a food processor to crush it finely, and then pulse in the butter to make an even mixture that holds together when you pinch it. Divide the crust evenly into the mason jars, and press it into the bottom to make a crust. Chill the crusts while you make the filling.

Make the Filling:

Next, fit your stand mixer with the paddle attachment, and beat the softened cream cheese with the peanut butter until smooth – about 2 minutes. Then beat in the rest of the ingredients.

Fill the Jars and Chill:

Divide the batter evenly into the jars, cover, and chill for four hours or overnight.

Enjoy:

When ready to serve, top with a scoop of marshmallow fluff and serve.

Bookmark

Does No Bake Cheesecake Thicken in the Fridge?

Yes, most no bake cheesecakes thicken while they chill in the refrigerator, because the softened cream cheese will firm up as it gets cold again. Other recipes use ingredients like gelatin, which also sets as it chills. This one firms up nicely thanks to both peanut butter and cream cheese, both of which solidify when refrigerated.

Tips and Variations

• Softening the Cream Cheese: Softening the cream cheese might seem like an unnecessary step, but it really goes a long way toward keeping the batter smooth and lump free.
• Chilling: Be sure to chill the cheesecakes for at least 4 hours, so they have plenty of time to set into a decadent, easy to eat dessert.
• Add Chocolate: If you like, you can add chocolate to the recipe by garnishing the cheesecakes with shaved chocolate or a chocolate drizzle.
• Add Nutella: For a Nutella twist, make half of the batter with peanut butter, and half with Nutella! Yum.
• Add Crunch: Feel free to sprinkle a layer of chopped peanuts over the tops of the cheesecakes for even more added crunch.

Bookmark

How to Store Mini Peanut Butter Cheesecakes

You can store these in the refrigerator, covered, for up to 5 days. If you use mini mason jars, you can just top them with the lids for easy storage! For ramekins and other open dishes, a little saran wrap, press n seal, or foil will do the trick.

Does Peanut Butter Cheesecake Freeze Well?

Sure! You can totally stick these in the freezer for longer storage – about 3 months. Make sure to cover them well to prevent freezer burn. Mark them with the date, and thaw in the refrigerator before serving.

Frequently Asked Questions

→ Can I use a different crust base instead of Cap’n Crunch?

Yes, you can substitute the Cap’n Crunch with graham crackers or butter cookies for a more traditional crust.

→ Do I need to use marshmallow fluff as a topping?

No, marshmallow fluff is optional. You can also use whipped cream, Cool Whip, or even a drizzle of chocolate.

→ How long should I chill these cheesecakes before serving?

Chill the cheesecakes for at least 4 hours, or overnight, to ensure they are fully set and easy to serve.

→ Can I freeze the mini peanut butter cheesecakes?

Yes, these cheesecakes freeze well for up to 3 months. Store them covered and thaw in the fridge before serving.

→ What type of peanut butter is best for this dessert?

Use creamy peanut butter for a smooth texture, though chunky can add extra crunch if desired.

→ Can I add chocolate to these cheesecakes?

Absolutely! Top with shaved chocolate, a drizzle of chocolate syrup, or mix in Nutella for extra richness.