Mini Nutter Butter Cheesecakes

I’m about to tell you how to make the most delicious mini cheesecakes with a package of Nutter Butter Cookies and a few pantry ingredients you probably have on hand right now.  Isn’t that exciting?  In about 30 minutes from this very second you could be eating peanut butter cheesecake that you made yourself, from scratch.


I know you just got really excited, because who doesn’t get excited over cheesecake?

I admit that packaged cookies are a weakness of mine.  I’m not afraid to admit that because pretty much everybody I know has fallen off one diet or another when faced with a package of Oreos, Chips Ahoy, or Nutter Butters.  There is something intoxicating about them.  It’s an absolute farce that the serving size is a couple of cookies, because who eats two Oreos?  That would be like eating two saltine crackers.  If you are going to open them, you better just eat the whole sleeve right?

Now we know why my waistband is perpetually a little snug.

Anywhooo…back to the cheesecakes.


You use a mini muffin tin for these which cuts down the cooking time by about a zillion minutes.  Even better, if you aren’t a cheesecake expert, there’s always the worry that the middle isn’t going to be cooked through and you end up with warm cheesecake goo and everybody is sad.  There is no chance of that happening with this mini version because they practically cook in no time flat.

Oh, and one other thing I should mention, they actually do come out of the pan.  I don’t know about you guys, but every time I cook something in a muffin tin, I end up scraping it out with a fork and saying the “F” word a lot.  I could use a whole bottle of cooking spray and It doesn’t matter.  Maybe I have cheap pans?  I dunno.  Nevertheless, these do come out very easily.

I finish them off with a little sea salt because that salty crunch against the sweeter than sweet, peanutbuttery goodness in this treat, is over the top.  I NEED to make this again right now…but before I do, here’s the easy recipe.  Enjoy!

Mini Nutter Butter Cheesecakes


  • ½ 16 oz package Nutter Butter Cookies
  • cooking spray
  • 4 Tbs butter, melted
  • 4 ounces ricotta cheese
  • 4 ounces cream cheese, softened
  • 6 Tbs sugar
  • 2 eggs
  • 1 quart hot water
  • 1 tsp sea salt


  1. Preheat oven to 350 degrees. Spray a 24 cup mini muffin tin with cooking spray.
  2. Take apart the cookies, scraping out the cream in the middle. Place cookies into a food processor and pulse to crumble. Remove 2 Tbs crumbs and set aside.
  3. Add melted butter to the crumbs in the food processor and pulse to combine.
  4. Place 1 tsp of the crumb mixture into each cup. Press down to form the crust.
  5. Mix the ricotta, cream cheese, sugar, eggs, and the cream from the cookies. Pour the mixture into each of the muffin tin cups.
  6. Place the tin onto a large rimmed cookie sheet. Pour hot water into the cookie sheet so that it goes half way up the sides of the muffin tin.
  7. Bake for 25 minutes. Remove from the oven, leave the cakes in the tin, and cool for 20 minutes. Then, place in the fridge for 30 minutes.
  8. Run a knife around the edges to release cakes from the tin. Place on a serving plate and top with the reserved cookie crumbs and the sea salt.





  1. Who would have thought Nutter Butter and cheesecake, So Good!

  2. So delicious!

  3. Oh Shauna you don’t say the “F” word.

  4. Would you believe I have never had a nutter butter? That will have to change with this recipe though!

Speak Your Mind