Description
Delightful bite-sized pies filled with creamy peanut butter cheesecake, perfect for any occasion.
Ingredients
- 1 ½ cups crushed graham crackers
- â…“ cup granulated sugar
- ½ cup unsalted butter, melted
- 8 oz cream cheese, softened
- ¾ cup peanut butter (smooth or crunchy)
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped cream (or whipped topping)
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed graham crackers, sugar, and melted butter. Mix until evenly combined. Press this mixture firmly into the bottom and up the sides of mini pie tins. Bake for about 8-10 minutes until lightly golden. Set aside to cool.
- Beat the softened cream cheese in a large bowl until smooth. Add peanut butter, powdered sugar, and vanilla. Mix until creamy and well-combined. Gently fold in the whipped cream until no streaks remain.
- Spoon the peanut butter cheesecake filling into the cooled crusts, smoothing the tops with a spatula.
- Refrigerate the mini pies for at least 120 minutes to allow them to set.
- Garnish with additional whipped cream or chocolate shavings if desired before serving.
Notes
For a gluten-free option, use gluten-free graham crackers. You can swap powdered sugar with coconut sugar for a less processed sweetener. Fresh or frozen whipped cream works beautifully in the filling.