Peanut Butter Caramel Mini Cheesecakes
These Peanut Butter Caramel Mini Cheesecakes are rich and creamy with a decadent combination of peanut butter and caramel. Sitting atop a buttery graham cracker crust and topped with roasted peanuts and a drizzle of caramel, these mini cheesecakes make for an indulgent dessert perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Total Time: 2 hours 30 minutes (including chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Graham cracker crumbs
- Butter
- Cream cheese
- Peanut butter
- Sugar
- Vanilla extract
- Eggs
- Caramel sauce
- Roasted peanuts
Instructions
- Preheat Oven:
Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners. - Make Crust:
In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of each muffin liner to form a crust. - Make Filling:
In a separate bowl, beat the cream cheese, peanut butter, sugar, vanilla extract, and eggs together until smooth and creamy. - Fill Muffin Cups:
Divide the cheesecake batter evenly among the muffin cups. - Bake:
Bake for 18-22 minutes or until the centers are set and the cheesecakes are lightly golden on top. Let them cool completely at room temperature. - Top:
Drizzle caramel sauce over the top of each cheesecake and sprinkle with roasted peanuts for added crunch and flavor. - Chill:
Chill the mini cheesecakes in the refrigerator for at least 2 hours before serving.
Notes
- You can use store-bought graham cracker crumbs to save time, or crush your own graham crackers.
- For a richer caramel flavor, consider using homemade caramel sauce or a thicker store-bought version.
- These mini cheesecakes can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 315kcal
- Sugar: 24g
- Sodium: 160mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg