Description
These Peanut Butter Caramel Mini Cheesecakes feature a buttery graham crust, a luscious peanut butter cheesecake filling, and a silky caramel topping. Bite-sized and beyond indulgent—they’re perfect for parties or a luxurious treat!
Ingredients
For the crust:
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1 cup graham cracker crumbs
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2 tbsp sugar
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4 tbsp melted butter
For the filling:
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8 oz cream cheese, softened
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¼ cup creamy peanut butter
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⅓ cup sugar
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1 large egg
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½ tsp vanilla extract
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2 tbsp sour cream
For the topping:
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¼ cup caramel sauce (store-bought or homemade)
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Optional: crushed peanuts, mini peanut butter cups, or sea salt
Instructions
1️⃣ Prep the oven: Preheat oven to 325°F (160°C). Line a muffin tin with 9 paper liners.
2️⃣ Make the crust: Mix graham crumbs, sugar, and melted butter. Press 1 tablespoon into each liner and bake for 5 minutes. Set aside.
3️⃣ Mix the filling: Beat cream cheese and peanut butter until smooth. Add sugar, egg, vanilla, and sour cream. Mix until creamy.
4️⃣ Fill and bake: Spoon filling over each crust (about 2 tablespoons). Bake for 15–17 minutes or until centers are set. Cool completely in pan.
5️⃣ Add topping: Once cooled, spoon or drizzle caramel over each mini cheesecake. Garnish with desired toppings.
6️⃣ Chill and serve: Refrigerate at least 2 hours before serving. Serve chilled.
Notes
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Use muffin liners for easy removal.
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For a chocolate twist, use Oreo crumbs for the crust.
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Store in the fridge for up to 5 days or freeze for longer storage.
- Prep Time: 20 min
- Cook Time: 17 min