Irresistible Peanut Butter Caramel Mini Cheesecakes

There’s something about mini desserts that just makes them more fun—especially when they’re this rich and indulgent. These mini cheesecakes have a velvety peanut butter filling that’s slightly tangy from the cream cheese, topped with a glossy drizzle of caramel, and finished with a sprinkle of chopped peanuts for crunch. Honestly, they taste like a fancy candy bar and cheesecake had a baby.

This recipe came about when I had a leftover jar of caramel sauce and a peanut butter craving at the same time. I decided to swirl them together into cheesecake, and boom—a new favorite was born. They’re easy to make, chill beautifully, and are perfect for making ahead.

Why You’ll Love These Mini Cheesecakes

• Rich, creamy, and smooth: The filling has that classic cheesecake tang, balanced by sweet caramel and nutty peanut butter.
• Perfectly portioned: Great for parties or when you just want a little something sweet.
• No water bath needed: These bake beautifully in a muffin tin with no fuss.
• Customizable toppings: Dress them up with caramel, chocolate, peanuts—or all three.
• Freezer-friendly: They keep well in the freezer, so you can make a big batch and save some for later.

The texture is ultra-creamy, with a cookie crust that holds its shape and a topping that melts just slightly when you bite in. It’s a luxurious bite in a small package.

Prep Time and Servings

• Total Time: 25 minutes prep, 20 minutes bake, 2 hours chill
• Servings: Makes 12 mini cheesecakes
• Nutrition (per mini cheesecake): 280 calories, 5g protein, 18g fat, 22g carbs

Ingredients

For the crust:

• 1 cup graham cracker crumbs (or crushed peanut butter cookies)
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted

Why it works: The crust is crisp and buttery, with just enough sweetness to balance the filling.

For the peanut butter cheesecake filling:

• 8 oz cream cheese, softened
• 1/3 cup creamy peanut butter (use natural or regular, not the no-stir variety)
• 1/3 cup granulated sugar
• 1/4 cup sour cream
• 1 large egg
• 1 teaspoon vanilla extract
• Pinch of salt

Why it works: Cream cheese and peanut butter create a lush, velvety filling that’s rich but not overwhelming.

For the topping:

• 1/3 cup caramel sauce (store-bought or homemade)
• Chopped roasted peanuts, for garnish
• Optional: melted chocolate or sea salt flakes

Step-by-Step Instructions

1. Make the crust

• Preheat your oven to 325°F. Line a 12-cup muffin tin with paper liners.
• In a small bowl, mix graham cracker crumbs (or cookie crumbs), sugar, and melted butter until it resembles wet sand.
• Press about 1 tablespoon of the crust mixture into each liner. Use the bottom of a small glass or spoon to pack it down firmly.
• Bake for 5 minutes, then set aside to cool.

2. Make the peanut butter filling

• In a medium bowl, beat softened cream cheese and sugar until smooth—about 1–2 minutes.
• Add peanut butter, sour cream, vanilla, and salt. Mix until well combined.
• Beat in the egg until just incorporated—don’t overmix, or the texture can get dense.

3. Assemble and bake

• Divide the cheesecake filling evenly among the 12 crusts. Each liner should be about 3/4 full.
• Bake for 16–20 minutes, or until the centers are just set (they’ll still jiggle slightly).
• Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• Chill in the fridge for at least 2 hours, or overnight if you can wait.

4. Add the topping

• Once the cheesecakes are fully chilled, spoon about a teaspoon of caramel over each one.
• Sprinkle with chopped peanuts for crunch and texture.
• Optional: Drizzle with melted chocolate or finish with a tiny pinch of flaky sea salt.

How to Serve

These are best served cold or slightly chilled. Here are a few ideas:

• Serve with espresso or a cold brew for a sweet afternoon pick-me-up.
• Add to a dessert platter with fruit and chocolate truffles.
• Make them extra-decadent with whipped cream and chocolate curls on top.
• Pack in lunchboxes or picnic baskets for a fun treat on the go.

Extra Tips for Success

1. Use full-fat cream cheese: It gives the richest, creamiest texture.
2. Don’t overbake: The centers should still jiggle slightly when you pull them out—they’ll firm up as they chill.
3. Let them chill completely: This is key for the texture to set properly.
4. Warm caramel slightly: If your caramel is too thick, warm it gently in the microwave before spooning it on.
5. Use paper liners: It makes it easier to remove the cheesecakes and keeps them looking neat.

Recipe Variations

• Chocolate twist: Add mini chocolate chips to the filling or drizzle chocolate over the top.
• Nut-free: Use cookie butter instead of peanut butter and skip the peanuts.
• Salted caramel: Use a salted caramel sauce and top with sea salt flakes.
• Oreo crust: Swap the graham cracker crust for crushed Oreos for an extra indulgent base.
• Mini no-bake version: Use the same crust and filling ingredients, but skip the egg and set them in the fridge or freezer.

Freezing and Storage

To store:
Keep mini cheesecakes in an airtight container in the fridge for up to 5 days. They actually get better after a day or two as the flavors meld.

To freeze:

• Freeze cheesecakes (without caramel topping) on a baking sheet until firm.
• Transfer to a zip-top bag or container and freeze for up to 2 months.
• Thaw in the fridge overnight and add caramel topping just before serving.

Special Equipment

• Muffin pan: Standard 12-cup works best.
• Electric mixer: Makes for a silky smooth filling.
• Cookie scoop or tablespoon: Helps evenly portion crust and filling.
• Piping bag (optional): For neat caramel topping.

FAQ

Can I use crunchy peanut butter?
You can, but the texture will be slightly less smooth. For the creamiest result, stick with smooth peanut butter.

Do I have to use sour cream?
Sour cream adds creaminess and tang. You could substitute plain Greek yogurt if needed.

Can I make these ahead?
Absolutely. These are even better the next day and perfect for making 1–2 days ahead.

Can I skip the caramel?
Sure! They’re still delicious with just the peanut butter filling, or you could drizzle with chocolate or a peanut butter glaze instead.

Can I double the recipe?
Yes! Just use two muffin pans or bake in batches.

Can I use homemade caramel?
Definitely. Homemade caramel is amazing here—just make sure it’s not too runny.

Can I make these in mini muffin tins?
Yes, reduce the bake time to 10–12 minutes and keep an eye on them. You’ll get about 24 mini cheesecakes.

Can I use a silicone muffin pan?
Yes, but still use liners for easy removal and neat presentation.

How do I know they’re done baking?
The edges should look set, and the center should still have a slight jiggle.

Why are my cheesecakes cracked?
That’s usually from overbaking or sudden temperature changes. Let them cool gradually, and don’t overmix the filling.

Conclusion

These Peanut Butter Caramel Mini Cheesecakes are one of those desserts that look fancy, taste incredible, and are secretly super easy to make. With their rich filling, buttery crust, and dreamy topping, they’re always a crowd favorite.

Bake a batch, chill ‘em, and try not to eat them all before your guests arrive. And if you do? No judgment.

I’d love to see how yours turn out—tag me with your pics and share your twist on the recipe. Happy baking!

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