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Peanut Butter Caramel Mini Cheesecakes

These Peanut Butter Caramel Mini Cheesecakes are creamy, decadent treats with a crunchy graham cracker crust, perfect for sharing at gatherings or enjoying on your own.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings: 12 mini cheesecakes
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs Use gluten-free crumbs if preferred.
  • 1/4 cup melted butter Adds richness.
For the cheesecake filling
  • 16 oz cream cheese, softened Must be at room temperature.
  • 1/2 cup creamy peanut butter Natural peanut butter is recommended.
  • 1/2 cup granulated sugar Balances the peanut butter's flavor.
  • 1 tsp vanilla extract Adds extra flavor.
  • 2 large eggs Help set the cheesecake.
  • 1/2 cup caramel sauce For drizzling on top.
  • 1/2 cup roasted peanuts, chopped For crunch and garnishing.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. Line a muffin tin with paper liners.
  3. In a small bowl, mix the graham cracker crumbs and melted butter until well combined. Press about 1 tablespoon into each liner.
  4. In a large mixing bowl, beat cream cheese, peanut butter, and sugar until smooth. Add vanilla and eggs one at a time, mixing well after each.
  5. Divide the batter among the muffin cups, filling each 3/4 full.
Baking
  1. Bake for 18-20 minutes, until centers are set but still slightly jiggly. Cool completely in the pan.
  2. Once cooled, drizzle with caramel sauce and sprinkle chopped peanuts on top.
Chilling
  1. Chill in the refrigerator for at least 2 hours before serving.

Notes

Use room temperature cream cheese for smooth filling. Don't overbake for creamy texture. Chocolate or honey flavored peanut butter can be used. Top with whipped cream for extra indulgence.