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Crock-Pot Express Mini Peanut Butter Cheesecake Bites Recipe
Using a silicone egg bite mold inside your Crock-Pot Express multi-cooker allows you to make these adorable mini peanut butter cheesecake bites. This creamy dessert is perfect for a party!
Servings Prep Time
42Bites 10Minutes
Cook Time
4Minutes (Plus Pressure Time) Per Batch
Servings Prep Time
42Bites 10Minutes
Cook Time
4Minutes (Plus Pressure Time) Per Batch
Graham Cracker Crust:
Cheesecake Filling:
Chocolate Ganache Topping: 
Graham Cracker Crust:
  1. In a mixing bowl, combine crushed graham cracker crumbs and melted butter with a fork until all the crumbs are moistened with the melted butter.
  2. Spray silicone egg molds with non-stick cooking spray.
  3. Spoon 1 teaspoon of the graham cracker crust mixture into each mold and press down.
Cheesecake Filling:
  1. Using a stand mixer or a hand mixer, beat the cream cheese until smooth. 
  2. Add the sugar, peanut butter and vanilla. Beat together until combined.
  3. Add the eggs one at a time and beat until combined. 
  4. Fold in the chopped mini peanut butter cups using a silicone spatula.
  5. Spoon 1 tablespoon of cheesecake mixture into each mold. 
  6. Cover the molds with a paper towel and then foil, crimping the foil around the edges. 
  7. Add 1 1/2 cups water into the bottom of the insert in your Crock-Pot Express.
  8. Stack the molds on the trivet, then place into the insert. 
  9. Close and lock lid, making sure the valve is set to sealing. 
  10. Set on MANUAL, HIGH pressure, for 4 minutes. 
  11. When time is up, let pressure naturally release for 10 minutes, then carefully turn the valve to VENT to release any remaining pressure. 
  12. Carefully remove lid and set aside. 
  13. Carefully remove molds from insert. Remove foil and paper towels and set aside. 
  14. Place molds in the fridge or freezer for 20-30 minutes to cool down and finish setting up. 
  15. When thoroughly chilled, pop the cheesecake bites out onto a tray, then repeat steps for the next two batches with remaining batter. 
Chocolate Ganache Topping: 
  1. Combine chocolate chips and heavy whipping cream in a microwave safe bowl. Microwave in 30 second intervals, stirring in between until chocolate is melted and thoroughly combined. (About 60 to 90 seconds total)
  2. Once all the cheesecake bites are made, make the ganache topping and top the bites with about 1 teaspoon of ganache and 1 mini peanut butter bites. Thoroughly chill for at least 4 hours before serving.
Nutrition Information
Nutrition Facts
Crock-Pot Express Mini Peanut Butter Cheesecake Bites Recipe
Amount Per Serving
Calories 256 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 7g 35%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.1g
Cholesterol 40mg 13%
Sodium 173mg 7%
Potassium 11mg 0%
Total Carbohydrates 24g 8%
Dietary Fiber 1g 4%
Sugars 17g
Protein 4g 8%
Vitamin A 5%
Calcium 2%
Iron 0.3%
* Percent Daily Values are based on a 2000 calorie diet.