Peanut Butter Cookies are one of those recipes that never really goes out of style — soft and slightly chewy in the middle, with that signature crisscross fork pattern on top and a deep, nutty peanut butter flavor in every bite. They come together in one bowl with basic pantry staples, which makes them one of the easiest cookies to bake on short notice.
Making them at home means using real peanut butter and butter instead of the processed fats and stabilizers found in packaged cookies. It also means you get to control the sweetness and the texture, whether you like them soft and thick or slightly crisp around the edges.
✅ Quick Tip: Read through the full recipe before you start. Using a natural, well-stirred peanut butter versus a no-stir shelf-stable one can slightly change the texture of the dough, so it helps to know what kind you're working with beforehand.
Individual cheesecakes made with a buttery graham cracker crust and a smooth, tangy cream cheese filling, baked in a mini muffin tin for easy portioning. Simple to prepare with no water bath needed, these bite-sized treats are perfect for parties, potlucks, or make-ahead desserts.
Preheat the oven to 165°C (325°F). Line a mini muffin tin with 24 mini paper liners.
Make the crust. In a bowl, mix the graham cracker crumbs, melted butter, and sugar until the mixture looks like wet sand.
Press the crust. Spoon about 1 teaspoon of the crumb mixture into each liner and press down firmly using the back of a spoon or a small measuring cup to form an even base.
Pre-bake the crust. Bake for 5 minutes, then remove from the oven and let cool slightly while you prepare the filling.
Beat the cream cheese. In a large bowl, beat the softened cream cheese and sugar together until smooth and completely free of lumps.
Add the eggs and vanilla. Beat in the eggs one at a time, then mix in the vanilla extract and sour cream until smooth and well combined. Avoid overmixing once the eggs are added.
Fill the crusts. Spoon or pipe the cheesecake filling evenly over the pre-baked crusts, filling each liner almost to the top.
Bake for 12–14 minutes, until the centers are just set but still slightly jiggly in the very middle.
Cool. Let the cheesecakes cool in the tin at room temperature for 15 minutes, then refrigerate for at least 2 hours before serving to fully set.
Serve. Top with fresh berries, a drizzle of chocolate or caramel sauce, or a dollop of whipped cream if desired.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
For a different crust flavor, crushed Oreo cookies or digestive biscuits can be used in place of graham crackers. Toppings can be added fresh just before serving — fruit compote, chocolate ganache, and caramel all work well. Avoid overbaking, since cheesecake continues to set as it cools; a slightly jiggly center when you pull it from the oven is exactly what you want.
