No-Bake Peanut Butter Cheesecake Bites

• servings: 12 servings
• active time: 20 minutes
• total time: 2 hours

Ingredients

1 cup Graham cracker crumbs

1/4 cup Unsalted butter, melted

8 oz Cream cheese, softened

1/2 cup Creamy peanut butter

1/2 cup Powdered sugar

1 tsp Vanilla extract

1/2 cup Whipped topping or whipped cream

Melted chocolate for drizzling (Optional)

Chopped peanuts (Optional)

Mini chocolate chips (Optional)

Directions

In a medium bowl, mix the graham cracker crumbs with melted butter until evenly combined. The mixture should hold together when pressed.

Spoon about a teaspoon of the crumb mixture into the bottom of each lined mini muffin cup. Press firmly to create a compact base.

In a large mixing bowl, beat the softened cream cheese until smooth. Add the peanut butter, powdered sugar, and vanilla extract, and continue beating until thoroughly combined and fluffy.

Gently fold the whipped topping or whipped cream into the cheesecake mixture until no streaks remain. Don’t overmix; you want a light and airy texture.

Spoon or pipe the peanut butter cheesecake filling onto the graham cracker crusts, filling each cup generously.

Drizzle melted chocolate over the top, and sprinkle with mini chocolate chips or chopped peanuts for extra flavor and texture.

Refrigerate the cheesecake bites for at least 2 hours, or until set and firm. For best results, keep them chilled until ready to serve.

Nutrition

• Calories: 150 kcal
• Total Fat: 10 g
• Saturated Fat: 5 g
• Cholesterol: 20 mg
• Sodium: 100 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 1 g
• Total Sugars: 8 g
• Protein: 3 g