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No-Bake Peanut Butter Cheesecake Cups

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  • Prep 30 min
  • Total 2 hr 30 min
  • Servings 12
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No-bake — as in, no need to turn on the oven and no need to wait for them to be done already. Plus, is there anything not made better with the addition of Butterfinger™ candy? These mini cheesecakes are all of the good and none of the bad. Recipe by
Created Oct 10, 2017
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  • 2 cups Golden Grahams™ cereal, finely crushed
  • 2 tablespoons packed brown sugar
  • 2 tablespoons butter, melted 30
  • 1 package (250 g) cream cheese, softened
  • 1/4 cup creamy peanut butter
  • 1 box (4 serving size) Jell-O™ vanilla flavour instant pudding & pie filling mix
  • 1 1/4 cups milk
  • 10 fun-size candy bars, chopped (use your favourite)


  • 1
    Line 12 regular-size muffin cups with paper baking cups. In medium bowl, mix crushed cereal, brown sugar and melted butter. Press about 2 level tablespoons of mixture into bottom of each muffin cup. Freeze 10 minutes.
  • 2
    Meanwhile, in large bowl, beat cream cheese and peanut butter with electric mixer on medium speed about 1 minute or until smooth and creamy. Beat in pudding mix on low speed just until combined. Gradually beat in milk on low speed; continue beating until smooth and creamy. Measure out 1 cup chopped candy bars; stir into mixture until just combined.
  • 3
    Spoon and spread about 1/3 cup cream cheese mixture into each muffin cup. Cover and refrigerate about 2 hours or until filling is set and chilled.
  • 4
    Just before serving, top muffin cups with remaining chopped candy bars, about 1 tablespoon per cup.

Expert Tips

  • Tip 1
    Trademarks referred to herein are the properties of their respective owners.
  • Tip 2
    Store leftovers tightly covered in refrigerator up to 2 days.
  • Tip 3
    Use food processor to finely crush cereal.

Nutrition Information

No nutrition information available for this recipe
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