Creamy Peanut Butter Cheesecakes Topped with Juicy Cherries
Ingredients:
1 cup graham cracker crumbs
3 tablespoons melted butter
1 tablespoon sugar
8 oz cream cheese, softened
1/3 cup creamy peanut butter
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup whipped topping
12 maraschino cherries, patted dry
Directions:
Combine graham cracker crumbs, melted butter, and sugar in a bowl until the mixture resembles wet sand. Press evenly into the bottoms of a lined muffin tin to form the crust.
In a separate bowl, beat cream cheese and peanut butter until smooth. Add powdered sugar and vanilla, and mix until well combined. Fold in the whipped topping gently.
Spoon the peanut butter filling over each crust and smooth the tops.
Chill in the refrigerator for at least 2 hours or until set.
Before serving, top each mini cheesecake with a maraschino cherry for a bright, sweet finish.
Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 2 hours 15 minutes (includes chilling)
Kcal: 210 kcal | Servings: 12 mini cheesecakes