Mini Peanut Butter Cheesecakes (gluten-free, grain-free, whole grain options)

These mini peanut butter cheesecakes are made a little healthier with natural peanut butter and honey and can be made gluten-free, grain-free, and 100% whole grain!

Looking at these pictures, the cheesecakes look a little funky, right? But I swear they’re not! They have a regular cheesecake texture and don’t taste odd at all. The cheesecake portion comes from my peanut butter cheesecake brownie bars. They also look kind of weird but taste amazing.

Mini Peanut Butter Cheesecakes {grain-free, gluten-free, whole grain options and naturally sweetened}

I’m pretty proud of these cheesecakes (which hopefully doesn’t sound obnoxious!) as it seems like few peanut butter cheesecake recipes use natural peanut butter. At least that was true when I made those brownie bars last year!

Practically all the peanut butter cheesecake recipes I found use the commercial stuff with added fat and sugar. And the non-refrigerated “natural” peanut butter with added fat and sugar? I don’t get how that’s considered natural peanut butter. I LOVE snacking on that stuff, by the way. But it’s not natural peanut butter. ;)

The crust is probably my favorite part. It’s like a totally homemade Oreo cookie crust. You can make it with whole wheat flour or if you want a grain-free and gluten-free version – buckwheat flour!

If you make the cheesecakes with buckwheat, then they’re also 100% whole grain. If you find it confusing that they can be both whole grain and grain-free, please read my ingredients page!

Mini Peanut Butter Cheesecakes {gluten-free, grain-free, whole grain options and naturally sweetened}

I dare say that this homemade Oreo cookie crust is even quicker and easier than crushing store-bought cookies and adding butter and sugar. And even better, there’s no food processor bowl to clean! I hate cleaning that thing.

If you love chocolate + peanut butter like I do, this 5-ingredient Buckeye Dip from A Mind “Full” Mom looks like another great option!

I actually made these back in March when I posted these mini Irish cream cheesecakes. I was so in love with them that I made these mini peanut butter cheesecakes and three other kinds on the same night.

They’re sooo much easier than a full-sized cheesecake. I really don’t think I’ll make one of those ever again. They’re just too fussy and I simply can not let anything chill for 8 hours before cutting into it.

Want a dairy-free version (with a paleo version)? Try my vegan no-bake peanut butter pies! They’re banana-based but I swear… they’re so good!

Mini Peanut Butter Cheesecakes (gluten-free, grain-free, whole grain options)

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Rated 5.0 by 3 readers
Mini Peanut Butter Cheesecakes (gluten-free, grain-free, whole grain options)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 16 mini cheesecakes

Ingredients

    For the crust:

  • 1/2 cup (100 grams) coconut sugar, raw sugar or granulated sugar
  • 1/2 cup (62 grams) whole wheat or buckwheat flour (use buckwheat for a grain-free and gluten-free version)
  • 1/2 cup (58 grams) Dutch-process cocoa powder
  • pinch of salt
  • 6 tablespoons (84 grams) unsalted butter, softened
  • For the cheesecake:

  • 1 pound (454 grams) cream cheese (that's two 8-ounce packages)
  • 1/2 cup (160 grams) honey
  • 1 cup (256 grams) natural salted peanut butter (the kind with just peanuts and salt)
  • 1/4 cup (60 milliliters) milk of choice
  • 1 1/2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 2 large eggs, room temperature
  • For the chocolate topping:

  • 5 tablespoons heavy or whipping cream
  • 1/2 cup + 2 tablespoons chocolate chips or chopped chocolate
  • chopped peanuts and mini chocolate chips as garnish, optional

Directions

    For the crust:

  1. Preheat the oven to 350 °F (175 °C). Line two muffin pans with 16 muffin liners. Note that this crust recipe does not work in a regular pie pan – only as mini cheesecakes.
  2. In a large mixing bowl, mix the sugar, flour, cocoa powder, and salt together. Using an electric hand mixer, beat in the butter at low speed until thoroughly combined. It will be very crumbly. If you have trouble incorporating it, use your hands (it'll be very sticky).
  3. Divide the crumbs between the muffin liners (I used 19 grams of crumbs per liner). Press down lightly with the bottom of a shot glass. If using whole wheat, bake for 11-13 minutes or until the crust no longer appears wet and move on to the next step. If using buckwheat, bake for 14 minutes. The crust will likely bubble and you may have some small holes in the crust. After removing from the oven, use the shot glass again to lightly press down (which will remove the holes).
  4. After baking, the crust will still be soft but will firm up as it cools. Let cool for 10 minutes while you prepare the cheesecake. I turned off the oven for about 5 minutes and at that point, it was at 275 ºF (135 ºC), which is the temperature you need to bake the cheesecakes at. You can alternatively immediately turn the temperature down to 275 ºF (135 ºC) after removing the crusts.
  5. For the cheesecake:

  6. Preheat the oven to 275 ºF (135 ºC) (if it's not already). With an electric hand mixer, beat the cream cheese and honey at medium speed until well combined. Add the peanut butter, milk, vanilla and salt and mix at low speed until combined. Add the eggs, one at a time, and stir just until well incorporated. Do not over mix!
  7. Fill each cup almost to the top with batter and bake for 20 minutes or until the middles of the cheesecakes are set and don't jiggle when the pan is tapped. Turn off the oven, open the oven door (at least 1 foot), and let the cheesecakes cool in the oven to prevent cracks from forming. Once completely cool (about 1½ hours), remove from the oven.
  8. Refrigerate for at least 2 hours or until ready to serve.
  9. For the topping:

  10. In a small pan over medium-low heat, warm the cream just until it almost starts to simmer and then remove from the heat.
  11. Pour this over the chocolate chips and stir until all the chocolate chips are completely melted.
  12. Let cool for about 20-30 minutes or until room temperature.
  13. Pour over the chilled cheesecakes.
  14. Top with chopped peanuts and mini chocolate chips, if desired.
  15. Refrigerate in an airtight container for up to 3 days.

Notes

  • Despite its name, buckwheat is not related to wheat and it is not a grain, but a pseudograin.

Recipe by  | www.texanerin.com

These mini peanut butter cheesecakes are made a little healthier with natural peanut butter and honey and can be made gluten-free, grain-free, and 100% whole grain!
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46 comments on “Mini Peanut Butter Cheesecakes (gluten-free, grain-free, whole grain options)” — Add one!

  • Jenn says
    November 20, 2017 @ 4:48 pm

    Hi! I’m so excited to try this! I searched forever on Pinterest for a mini gf cheesecake that didn’t involve buying gf graham crackers or cookies for the crust. I found your pic there, but it lead me to a spam site. I’m not sure what that means—someone stole your pic? Not sure what you can do about it, either. I was still able to find your site by searching for the name of the recipe you had on the photo, though. I can’t wait to try these!

    Reply
    • Erin replies to Jenn
      November 20, 2017 @ 6:27 pm

      Hi there! I’m so happy you were able to find the recipe. :) Sometimes people take photos from others and upload them onto Pinterest and send them to spam sites. Unfortunately there’s nothing to really do about it. But thank you for letting me know! I hope you’ll enjoy the cheesecakes. I’d love to hear how they come out! I also have these mini cheesecakes if you prefer a different crust and regular cheesecake filling.

      Reply
  • Eda
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    says
    September 17, 2015 @ 1:20 pm

    I want to say it looks so yummy and delicious! Is there a way to make it as one big cheesecake instead of mini ones?

    Reply
    • Erin replies to Eda
      September 17, 2015 @ 7:59 pm

      Thanks, Eda! :) I’ve tried this crust in a pie pan and it unfortunately doesn’t work so I’m pretty sure it wouldn’t work in a springform pan, either. If you found a different crust to use, then the next problem would be that I don’t have a clue how long you’d need to bake the cheesecake for. Sorry I couldn’t be more of a help!

      Reply
  • Medeja says
    August 31, 2015 @ 8:04 am

    These cheesecakes look cute and very yummy!

    Reply
    • Erin replies to Medeja
      September 1, 2015 @ 8:57 pm

      Thanks, Medeja! :)

      Reply
  • Amanda @ The Kitcheneer says
    August 29, 2015 @ 4:32 pm

    I would totally be proud of these mini PB cheesecakes! I’d love to have MANY of these!

    Reply
  • Kristen
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    says
    August 27, 2015 @ 9:18 pm

    Just made these for a dinner party tonight and I’m wondering when is best to remove the muffin liners? After they are cool? I’ve made mini cheesecakes before and the muffin liners took lots of cheesecake with them so I want to avoid that this time.

    Reply
    • Erin replies to Kristen
      August 27, 2015 @ 9:26 pm

      That’s funny you ask because I actually removed that line from the instructions. In the other mini cheesecakes I’ve made, it was easier to remove the liners before refrigerating. I compared removing them before and after chilling for this recipe and removing them after chilling was fine. At least with my wrappers! A little cheesecake will come off, no matter when you remove them, but not a lot (I think you can see it in the pictures). If you don’t mind removing the wrappers now, I’d do that, just to be on the safe side. I hope you’ll all enjoy them! :)

      Reply
      • Kristen
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        replies to Erin
        August 28, 2015 @ 12:28 am

        Thank you – that worked perfectly! I sampled one and they are delicious!

        Reply
        • Erin replies to Kristen
          August 28, 2015 @ 4:54 pm

          Awesome! I’m so happy that it worked and that you enjoyed them. :) Thanks for coming back to let me know!

  • Rose | The Clean Dish says
    August 26, 2015 @ 9:17 pm

    Erin – YES! More grain free recipes! I’m all over this. These mini cheesecakes look so lovely! I bet you’re proud of them — I know I’d be if they were my creation!

    Reply
  • Samantha says
    August 26, 2015 @ 3:47 pm

    You’ve paired three of my favorite things together here… I can’t get enough of peanut butter and chocolate. When you add in cheesecake my head just starts spinning and I turn into a meme: I can has?

    I’m right there with you about “natural” peanut butter. I just want some peanuts and maybe some salt. Why do you have to ruin it with sugar and other weird stuff?

    Reply
    • Erin replies to Samantha
      August 27, 2015 @ 9:28 pm

      Haha. But that other stuff makes it taste SO good! It’s awful. ;)

      Reply
  • Renee - Kudos Kitchen says
    August 26, 2015 @ 2:25 pm

    These looks so delicious and I appreciate you giving the ingredient options for making them gluten free and grain free if someone’s dietary needs warrant it. Nice touch.

    Reply
  • Nancy P.@thebittersideofsweet says
    August 25, 2015 @ 11:00 pm

    Not obnoxious at all! You did a great job and they look amazing! It’s nice to be proud of ourselves when we accomplish something!

    Reply
  • Ashley @ Fit Mitten Kitchen says
    August 25, 2015 @ 3:53 pm

    These look like absolute perfection! Pinning most definitely.

    Reply
  • Martha @ A Family Feast says
    August 25, 2015 @ 2:23 pm

    Great recipe Erin! (I think I could eat the entire batch myself!)

    Reply
  • Melanie | Melanie Makes says
    August 25, 2015 @ 2:32 am

    Mini means I’d eat MANY! These sound scrumptious.

    Reply
  • Meg @ With Salt and Wit says
    August 25, 2015 @ 12:55 am

    Girl what are you talking about?! Those cheesecakes look insanely delicious! And I hear ya..I love Peter Pan peanut butter but can’t bring myself to eat it anymore with all the weird ingredients in it!

    Reply
    • Erin replies to Meg @ With Salt and Wit
      August 26, 2015 @ 10:12 am

      Thanks! And I’m with you. The ingredients in the non-refrigerated types of peanut butter (and even some of those!) are just weird and gross. But man… so tasty. :(

      Reply
  • Joanie @ Zagleft says
    August 24, 2015 @ 11:30 pm

    These cheesecakes look perfect – you should definitely be proud. I love that you used natural peanut butter, too.

    Reply
  • June @ How to Philosophize with Cake says
    August 24, 2015 @ 9:04 pm

    These look awesome! Even better that they use natural peanut butter. Love the chocolate topping too :)

    Reply
  • The Food Hunter says
    August 24, 2015 @ 9:01 pm

    I love that you use natural peanut butter and I think they look awesome.

    Reply
  • Cookin Canuck says
    August 24, 2015 @ 7:50 pm

    You definitely should be proud of these cheesecakes! And “hallelujah” that these are made with natural peanut butter, rather than some of the sugar-packed brands.

    Reply
    • Erin replies to Cookin Canuck
      August 24, 2015 @ 9:45 pm

      Thank you! :) I actually love that type of peanut butter but it really irks me that some of them call it natural. It confuses people!

      Reply
  • Tasha @thatssoyummy says
    August 24, 2015 @ 6:25 pm

    You had me at cheesecake!!!!

    Reply
  • Kristi @ My SF Kitchen says
    August 24, 2015 @ 6:01 pm

    These little cheesecakes are adorable!

    Reply
  • Lora @cakeduchess says
    August 24, 2015 @ 5:11 pm

    Am I crazy to say I would be satisfied just with your homemade cookie crust…oh, my goodness! Total decadence and all my favorite flavors in this mini cheesecakes. :)

    Reply
    • Erin replies to Lora @cakeduchess
      August 24, 2015 @ 9:46 pm

      Haha. I may have eaten some of the crusts plain and had to make more. ;)

      Reply
  • Anna @ Crunchy Creamy Sweet says
    August 24, 2015 @ 4:41 pm

    You said the magic word – cheesecake!! I could never say no to these beauties!

    Reply
  • Stephanie says
    August 24, 2015 @ 4:20 pm

    I would be proud too! These looks so crazy delicious!!

    Reply

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