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Mini Peanut Butter Cheesecakes

Mini Peanut Butter Cheesecakes
  • Chill Time: 480 Minutes
  • Serving Size: 24 mini muffin-sized cheesecakes
  • Gluten Free
Creamy cheesecake with a crunchy topping: this easy dessert recipe for kids is sure to be a hit with the whole family! Learn More About EnviroKidz



Cheesecake layer:

  • 3/4 cup nonfat greek yogurt OR coconut vegan yogurt
  • 8 oz low fat cream cheese OR vegan cream cheese
  • 1 tsp vanilla
  • 1/4 cup maple syrup
  • 1 Tbs lemon juice
  • pinch of salt


  • 1 cup peanut butter panda puffs
  • 3 Tbs dark chocolate chips
  • 3 Tbs white chocolate chips
  • 1/4 cup melted peanut butter
  • 1 Tbs chopped peanuts (optional)


  1. Line a mini muffin tin with mini cupcake liner.
  2. For the Crust: In a food processor, blend the Panda Puffs until a light powder.  Pour into a bowl and combine with the coconut oil until evenly mixed.  Pour about a teaspoon of the mixture into each of the muffin tin wells.  Press it down with your fingers or the back of a spoon into an even layer across the bottom of the cupcake liner.
  3. For the Filling: Clean your food processor out, and add the yogurt, cream cheese, vanilla, maple syrup, lemon juice and a pinch of salt and blend until smooth. Pour about a tablespoon of this mixture on top of the crust layer.
  4. Cover and refrigerate overnight, or until pretty solid.
  5. Once hardened, top liberally with Peanut Butter Panda Puffs, white and dark chocolate chips and drizzle with peanut butter.
  6. Keep refrigerated. They are best within 2 or 3 days.

About The Author

Landen McBride

Landen is a self-taught cook. She loves using in-season produce, and colorful food in her recipes. She lives in Salt Lake City Area with her growing family.

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