Peanut Butter Caramel Mini Cheesecakes

Indulge in the sweet bliss of Peanut Butter Caramel Mini Cheesecakes, a delightful treat that's perfect for any occasion! This easy-to-follow recipe combines creamy cheesecake with a crunchy crust and rich caramel, making it a hit with friends and family. With simple ingredients and clear steps, you'll impress everyone with these tasty bites. Click through to explore the full recipe and create your own mini cheesecakes today!

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Ingredients

1 cup crushed graham crackers

1/4 cup unsalted butter, melted

2 tablespoons sugar

12 oz cream cheese, softened

1/2 cup creamy peanut butter

1/2 cup powdered sugar

1 teaspoon vanilla extract

2 large eggs

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

Pinch of sea salt

Chopped peanuts for topping (optional)

Instructions

Preheat the Oven: Preheat your oven to 325°F (160°C) and line a 12-cup muffin pan with paper liners.

Prepare the Crust: In a medium bowl, mix together the crushed graham crackers, melted butter, and sugar until combined. Divide the mixture evenly among the muffin cups (about 1 tablespoon per cup) and press down firmly to form the crust.

Bake the Crust: Bake the crusts in the preheated oven for about 6-8 minutes until they are just golden. Remove from the oven and let cool while you prepare the cheesecake filling.

Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Add the peanut butter, powdered sugar, and vanilla extract, and mix until well combined.

Add Eggs: Beat in the eggs one at a time, mixing just until incorporated after each addition. Do not overmix—stop as soon as the eggs are combined into the batter.

Layer with Caramel: To create a marbled effect, spoon a tablespoon of the cheesecake filling over the crust, followed by a teaspoon of caramel sauce, and then another layer of cheesecake filling. Repeat this until the muffin cups are full (about 3/4 full).

Bake the Mini Cheesecakes: Bake in the preheated oven for 20-25 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.

Cool and Chill: Turn off the oven and leave the mini cheesecakes inside with the door slightly open for 10-15 minutes, then transfer to a wire rack to cool completely. After cooling, refrigerate for at least 2 hours or until completely chilled.

Serve: Before serving, drizzle additional caramel sauce over the top of each mini cheesecake, and sprinkle with a pinch of sea salt and chopped peanuts if desired.

Prep Time: 15 minutes | Total Time: 3 hours | Servings: 12