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Mini Peanut Butter Cheesecakes with Granola Crust

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Inspired Taste
Updated May 5, 2015
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Switch up graham cracker crumbs for granola to make this easy crust for mini creamy peanut butter cheesecakes.

More About This Recipe

  • We take regular ol’ cheesecake up a few notches with creamy peanut butter, sweet brown sugar and -- instead of the usual graham cracker crust -- ours is made from granola bars.

    Sometimes we all need a little oomph added to our lives, so we thought why not spiff up one of our favorite desserts? They’re creamy, crunchy, peanut buttery indulgent little bites and we know you’ll love these Mini Peanut Butter Cheesecakes with Granola Crust!

    Made from Nature Valley Oats ‘n Honey bars, the crispy crunchy crust was a crazy hit… you’ll need half the box of granola bars to make it.

    It’s super easy, just grab a plastic bag, throw them in and whack them into submission…ya know...into teeny tiny crumbs. Kitchen tip: a rolling pin is one of the best stress relievers out there!

    Once you’re all loosey goosey and relaxed from whacking the crazy out of those bars, add all the little bits into some melted butter, give it a stir, and fill the bottoms of a bunch of muffin tins.

    To make the cheesecake, blend up the usual cream cheese, sugar and eggs, but make it super special and add in some ultra creamy peanut butter.

    Add a final touch with some vanilla extract  to make everything lovely and sweet, and bake ’em then cool 'em for an hour or so.

    We can’t even begin to imagine anything peanut buttery with out some chocolate, so if you’re like us, whip up a super easy chocolate glaze made from chocolate chips, butter and a touch of corn syrup so you can add a hint of chocolate on top.

    Delish … you know you want one!

    Like PB and Chocolate Togethah?

    Here are a few more recipes that'll get your mouth watering:

    Peanut Butter Cups Recipe
    Peanut Butter Swirl Bread Recipe
    Peanut Butter Truffle Brownies Recipe
    Peanut Butter Puddles Recipe
    Chocolate-Dipped Peanut Butter Fingers Recipe

    Adam and Joanne think that once you’re finished with these mini peanut buttery confections, you’ll definitely want more. For more inspiration, visit them at their blog Inspired Taste and their Tablespoon profile.

Mini Peanut Butter Cheesecakes with Granola Crust

  • Prep Time 25 min
  • Total 2 hr 25 min
  • Servings 12
  • Ingredients 12
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Ingredients

  • 6 whole Nature Valley™ granola bars
  • 2 tbsp butter, melted
  • 1 (8 oz) package cream cheese, softened
  • 1/4 cup brown sugar
  • 2 whole eggs
  • 1/2 cup smooth or creamy peanut butter
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 1/4 cup semi-sweet chocolate chips
  • 1 tbsp butter
  • 1 tsp light corn syrup
  • 2 tbsp peanuts

Instructions

  • Step 
    1
    Heat oven to 350°F. Line 12 regular-size muffin cups with baking cups. Break granola bars into pieces; place in gallon-size resealable food-storage plastic bag or in food processor; seal bag and crush with rolling pin or meat mallet or process until fine crumbs form.
  • Step 
    2
    In medium bowl, mix crumbs and melted butter until well combined. Place a tablespoon of the crumb mixture in each muffin cup; press in bottom of cup to form crust.
  • Step 
    3
    In a large bowl, beat cream cheese and brown sugar with electric mixer on medium speed until light and fluffy. Beat in peanut butter, egg, vanilla and salt; beat until well blended.
  • Step 
    4
    Divide mixture evenly into crust-lined cups.
  • Step 
    5
    Bake 20 to 25 minutes or until set. Cool completely in pan, about 30 minutes. Refrigerate at least 2 hours or overnight.
  • Step 
    6
    Add chocolate chips, butter and corn syrup to a small microwave-safe bowl. Heat in microwave 20 seconds, stir then microwave another 10-20 seconds until melted. Stir until smooth and shiny then top each cooled cheesecake with about 1 teaspoon of chocolate glaze and a few peanuts.

Nutrition

No nutrition information available for this recipe
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