Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners or grease the cups lightly.

Make the peanut butter cookie crust:

In a bowl, mix together the peanut butter, sugar, brown sugar, egg, vanilla extract, and baking soda. Stir until well combined.

Spoon about 1 tablespoon of the dough into each muffin cup and press it down slightly to form the base. Bake for 8-10 minutes or until lightly golden. Let it cool slightly.

Prepare the cheesecake filling:

In a bowl, beat the softened cream cheese with the sugar and vanilla extract until smooth and creamy. Add the egg and mix until fully combined.

Assemble the cheesecake bites:

Spoon the cheesecake filling over the slightly cooled peanut butter cookie crusts, filling each cup almost to the top.

Bake:

Bake for 12-15 minutes, or until the centers are set and no longer jiggly.

Cool and chill:

Let the cheesecake bites cool to room temperature, then refrigerate for at least 2 hours before serving.

Serve & Enjoy!

Serve cold and enjoy these irresistible bites!

These are the perfect balance of peanut butter and cheesecake, making for an easy and delightful bite-sized dessert.