Description
These Peanut Butter Caramel Mini Cheesecakes are a decadent dessert that combines a rich, creamy peanut butter cheesecake filling with a buttery graham cracker crust, all topped with a luscious caramel drizzle. Perfect for peanut butter lovers, these individual cheesecakes are easy to make and perfect for serving at parties, holidays, or any special occasion.
Ingredients
Scale
For the Crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup smooth peanut butter
- 1/2 cup powdered sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup heavy cream
For the Caramel Sauce:
- 1/2 cup caramel sauce (store-bought or homemade)
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C). Grease or line a muffin tin with paper liners.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand.
- Press about 1 tablespoon of the crust mixture into the bottom of each muffin cup, pressing down gently to compact it.
- Bake the crust for 5-7 minutes, or until golden and set. Remove from the oven and set aside to cool while you prepare the cheesecake filling.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and peanut butter together until smooth and creamy, about 3 minutes.
- Add the powdered sugar and continue mixing until well combined.
- Beat in the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract and heavy cream, mixing until smooth and fully combined.
- Spoon the cheesecake filling over the cooled crusts, filling each muffin cup nearly to the top.
- Bake the Cheesecakes:
- Bake the cheesecakes at 325°F (163°C) for 18-22 minutes, or until the edges are set and the center is slightly jiggly. The cheesecakes will firm up as they cool.
- Turn off the oven and leave the cheesecakes in the oven for 1 hour with the door slightly ajar to cool gradually.
- Remove from the oven and allow to cool completely at room temperature. Then, refrigerate for at least 4 hours, or overnight, to allow the cheesecakes to set properly.
- Top with Caramel:
- Once the cheesecakes are fully chilled, drizzle each with caramel sauce.
- You can either use store-bought caramel sauce or make your own by heating 1/2 cup of sugar in a saucepan until it melts and turns golden, then carefully adding 1/4 cup heavy cream and stirring until smooth.
- Serve:
- Carefully remove the mini cheesecakes from the muffin tin. Serve chilled with an extra drizzle of caramel on top, if desired.
Notes
- Peanut Butter: Use smooth peanut butter for the best texture in the filling. Crunchy peanut butter can also be used for extra texture, but it may make the filling a bit more uneven.
- Caramel Sauce: You can use store-bought caramel sauce to save time, or make your own caramel sauce for a homemade touch.
- Make-Ahead: These mini cheesecakes can be made ahead of time and stored in the fridge for up to 3 days. They also freeze well for up to a month.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 300 kcal
- Sugar: 22g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0 g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg