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!
Servings: 12 mini or 1 large
If making a large cheesecake, use the following amounts:
- 1 cup Heavy Whipping Cream
- 8 oz. Whipped Cream Cheese
- 1 cup Creamy Peanut Butter
- 1 cup Confectioners Sugar
- Perfect Homemade Whipped Cream
- Chocolate Shavings or Sprinkles
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.
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.
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