No Bake Mini Peanut Butter Cheesecakes

How to Make No Bake Mini Peanut Butter Cheesecakes

The Graham Cracker Crust

• Since we aren’t baking this crust, we need to make sure it holds its shape and doesn’t crumble too much.
• That’s why we need a generous amount of butter.
• Be sure to spray or grease your baking pan, so the crust slides off more easily.
• You want to finely grind your graham crackers. If they’re too coarse, you’ll get a crumbly result.
• Use a tamper or the bottom of a measuring cup to very firmly press the crust into the pan. Really compact it in there so it holds its shape.

Can I Substitute the Graham Crackers?

You can use the same amount by weight of digestive biscuits, vanilla wafers, Biscoff cookies, or any crunchy cookie you’d like! Please note that Biscoff cookies are a little richer than graham crackers (which are drier), so add just enough butter until it holds together when pressed.

Which Cream Cheese is Best for Cheesecake?

• Use high-quality, full-fat bricks of cream cheese for this recipe.
• Don’t use spreadable cream cheese meant for bagels.
• Make sure the cream cheese is COMPLETELY softened to room temperature, so it blends into a smooth and creamy filling with no lumps.
• Since we’re not baking this recipe, you can fill the cavities in your mini cheesecake or muffin pan all the way up to the top with the filling.

Do I Need a Special Pan for Mini Cheesecakes?

I love my mini cheesecake pan for this recipe. Each cavity in this pan has a removable base, so you can easily pop the mini cheesecakes out of the tin, without the need for muffin liners or any fuss at all. They come out of the tin looking so perfect and beautiful. My favorite Chicago Metallic pan is currently out of stock, but this alternative pan will work perfectly too.

You can alternatively use a regular or mini muffin pan and liners:

• Using a regular-sized muffin pan with liners: Follow the recipe as written, using quality cupcake liners instead of spraying the pan with non-stick spray. Otherwise, the graham cracker crust might crumble and the cheesecake might stick when you go to remove them.
• Mini muffin tin with liners: Line the tin with foil or paper liners. Place 1 tablespoon of crust into each cavity, then use the bottom of a 1-teaspoon cookie scoop to firmly press the crust into the pan. Use the same scoop to scoop a heaping teaspoon of cheesecake filling into the cavities. 

Can I Make One Large No-Bake Cheesecake Instead of Minis?

We haven’t tested this, so I can’t say for sure what size springform pan this would best work in. Instead, I highly recommend my delicious No Bake Chocolate Peanut Butter Cheesecake recipe.

How to Store No Bake Mini Peanut Butter Cheesecakes

You can store these mini cheesecakes in the fridge, covered, for about 2 days. Cheesecakes can also be frozen. Wrap un-topped mini cheesecakes in plastic wrap and store inside an airtight container or freezer bag for up to one month. Defrost overnight in the fridge before adding chocolate ganache and peanut butter cups and serving.