Peanut Butter Cheesecake Bites Recipe

Creamy, bite-sized no-bake peanut butter cheesecake bites layered with graham cracker crust and smooth chocolate ganache — an easy, freezer-friendly dessert perfect for parties or snacks.

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Course: Dessert, Snack

Cuisine: American

Prep Time: 15

Freezing Time: 2

Total Time: 2 15

Servings: bites

Calories: 190kcal

Cost: $6

Equipment

1 Muffin tin with paper liners 12-cup size recommended
1 Hand mixer or stand mixer For smooth, lump-free filling
1 Piping bag or small spoon To fill each liner easily
1 Heat-safe bowl For melting chocolate
1 Small cookie scoop Ensures consistent filling (optional)
1 Freezer-safe airtight container For storing finished bites

Ingredients

Graham Cracker Crust

1 cup graham cracker crumbs About 8 crackers, finely crushed
3 tablespoons melted butter Binds crust together
1 tablespoon sugar Adds a touch of sweetness

Cheesecake Filling

8 ounces cream cheese Softened to room temperature
½ cup creamy peanut butter Natural or regular both work
¼ cup powdered sugar For smooth sweetness
½ teaspoon vanilla extract Enhances flavor
1 pinch salt Balances the sweetness

Chocolate Ganache Topping

½ cup chocolate chips Semi-sweet or dark
¼ cup heavy cream Or coconut milk for dairy-free
1 tablespoon butter For glossy, smooth finish

Instructions

Line muffin tin with paper liners.
Mix graham crumbs, butter, and sugar until texture resembles wet sand.
Press 1 tablespoon crust into each liner and freeze.
Beat softened cream cheese until smooth.
Add peanut butter and blend until creamy.
Add powdered sugar, vanilla, and salt; beat lightly.
Fill liners with mixture and smooth tops.
Melt chocolate chips with cream in 20-sec intervals.
Stir in butter until glossy; cool 2 minutes.
Spoon ganache over bites (½ tablespoon each).
Freeze at least 2 hours or overnight.
Serve chilled or store in freezer up to 3 months.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition