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5 from 3 votes

Easy Peanut Butter Cheesecake

This Easy Peanut Butter Cheesecake is creamy and rich with a sweet graham cracker crust and classic whipped cream. Plus you can make a big one or mini ones!
Prep Time2 hrs 15 mins
Cook Time10 mins
Total Time2 hrs 25 mins
Course: Dessert
Cuisine: American
Servings: 12 mini or 1 large
Calories: 450kcal
Author: Rebecca Hubbell

Ingredients

Crust:

If making a large cheesecake, use the following amounts:

Filling:

  • 1 cup Heavy Whipping Cream
  • 8 oz. Whipped Cream Cheese
  • 1 cup Creamy Peanut Butter
  • 1 cup Confectioners Sugar

Topping:

  • Perfect Homemade Whipped Cream
  • Chocolate Shavings or Sprinkles

Instructions

Crust:

  • Preheat oven to 350 F.
  • Add graham crackers to a food processor until fine crumbs.
  • Add in melted butter and pulse until well mixed.
  • Stir in sugar and sprinkles.
  • Add 1 tbsp of crust mix to each cavity or cupcake liner and press together.
  • If you're making a big cheesecake, press crust into the bottom of a 9 in springform pan.
  • Bake 7-10 minutes.
  • Let cool to room temp.

Filling:

  • Whip heavy cream until light and fluffy and transfer to a medium bowl and put in the fridge.
  • Whip together cream cheese, confectioners sugar, and peanut butter until light and fluffy.
  • Fold in the whipped cream with a rubber spatula until well mixed.
  • Add about 2-2.5 tbsp of filling to the cheesecake cavities/cupcake liners.
  • If making a large cheesecake, pour into prepared crust.
  • Use a spoon to work the filling in a circular manner until it evenly fills the pan/liner.
  • Place in freezer for 1-2 hours.
  • Remove from freezer and top with whipped cream and chocolate shavings or sprinkles.
  • Store in fridge until ready to serve.

Nutrition

Calories: 450kcal | Carbohydrates: 35g | Protein: 8g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 63mg | Sodium: 333mg | Potassium: 211mg | Fiber: 1g | Sugar: 22g | Vitamin A: 725IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 1.2mg