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To make these mini cheesecakes, you need a few key ingredients. First, let's talk about the crust. The crust is made from graham cracker crumbs, unsalted butter, and sugar. This mix gives a nice crunch and sweetness. You want the crumbs to feel like wet sand. Press them firmly into your cupcake liners.

Irresistible Peanut Butter Caramel Mini Cheesecakes

Indulge your sweet tooth with these Irresistible Peanut Butter Caramel Mini Cheesecakes! This simple recipe combines a rich peanut butter filling with a buttery graham cracker crust and a drizzle of caramel for the perfect bite-sized treat. Whether for a party or a cozy night in, these mini cheesecakes are sure to impress. Click through to discover the full recipe and tips for making these delightful desserts that everyone will love!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

1/4 cup granulated sugar

16 oz cream cheese, softened

1 cup creamy peanut butter

1 cup powdered sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup caramel sauce (store-bought or homemade, preferably thick)

Sea salt flakes, for garnish

Instructions
 

Preheat your oven to 325°F (160°C). Line a cupcake pan with mini cupcake liners for easy removal.

    In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined. The mixture should resemble wet sand.

      Press about 1 tablespoon of the crumb mixture firmly into the bottom of each mini cupcake liner to create a crust.

        In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

          Add the peanut butter to the cream cheese and mix until fully incorporated.

            Gradually add the powdered sugar, eggs, and vanilla extract, mixing on low speed until just combined. Be careful not to overmix.

              Spoon the cheesecake batter over the prepared crusts in the cupcake liners, filling each about 3/4 full.

                Bake in the preheated oven for 15-18 minutes, or until the edges are set but the centers are slightly jiggly.

                  Remove from the oven and allow the cheesecakes to cool at room temperature for 15 minutes. Then refrigerate for at least 2 hours to set.

                    Before serving, drizzle the mini cheesecakes with caramel sauce and sprinkle with sea salt flakes to enhance the flavor.

                      Prep Time: 15 mins | Total Time: 2 hrs 35 mins | Servings: 24

                        - Presentation Tips: Arrange the mini cheesecakes on a decorative platter. Drizzle additional caramel sauce artistically over the top and add a few crushed peanuts for extra crunch.