Why Make This Recipe
Peanut Butter Caramel Mini Cheesecakes are a delightful dessert that combines rich flavors of peanut butter and caramel in a bite-sized treat. They are perfect for parties, gatherings, or a sweet finish to any meal. These mini cheesecakes are easy to make and are sure to impress friends and family.
How to Make Peanut Butter Caramel Mini Cheesecakes
Ingredients:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup peanut butter
- 1 tsp vanilla extract
- 1 cup whipped cream
- 1 cup graham cracker crumbs
- 1/4 cup butter, melted
- 1/2 cup caramel sauce
- Chopped peanuts for garnish
Directions:
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of mini cheesecake liners.
- In a mixing bowl, beat together softened cream cheese, powdered sugar, peanut butter, and vanilla until smooth.
- Gently fold in the whipped cream until combined.
- Spoon the cream cheese mixture over the crust in the mini cups.
- Bake for 15-20 minutes or until set.
- Let cool, then refrigerate for at least 2 hours.
- Drizzle with caramel sauce and top with chopped peanuts before serving.
How to Serve Peanut Butter Caramel Mini Cheesecakes
Serve these mini cheesecakes cold, directly from the fridge. You can place them on a nice serving platter and drizzle extra caramel sauce over them for a beautiful presentation. Adding a sprinkle of chopped peanuts on top enhances the look and adds a nice crunch.
How to Store Peanut Butter Caramel Mini Cheesecakes
Store any leftovers in an airtight container in the fridge. They can last up to 5 days. Make sure to keep them chilled until you’re ready to serve them again.
Tips to Make Peanut Butter Caramel Mini Cheesecakes
- Use room temperature cream cheese for a smoother texture.
- Don’t skip the chilling step; it helps the cheesecakes set properly.
- If you prefer a more intense peanut butter flavor, you can add a bit more peanut butter to the mixture.
Variation
You can experiment with different toppings. Instead of chopped peanuts, try adding crushed Oreo cookies or chocolate chips for a different flavor twist.
FAQs
Can I make these mini cheesecakes ahead of time?
Yes, you can make them a day in advance. Just be sure to keep them refrigerated until serving.
What can I use instead of graham crackers?
You can use crushed cookies like digestive biscuits or vanilla wafers as a crust alternative.
Can I freeze these mini cheesecakes?
Yes, you can freeze them before adding the caramel and peanuts. Wrap them tightly in plastic wrap and store in the freezer for up to 2 months. Thaw them in the fridge before serving.
Peanut Butter Caramel Mini Cheesecakes
Ingredients
Crust ingredients
- 1 cup graham cracker crumbs For the cheesecake crust
- 1/4 cup butter, melted Melted for mixing with crumbs
Cheesecake filling
- 8 oz cream cheese, softened At room temperature for a smoother texture
- 1/2 cup powdered sugar
- 1/2 cup peanut butter Feel free to adjust for more flavor
- 1 tsp vanilla extract
- 1 cup whipped cream Fold in gently
Topping
- 1/2 cup caramel sauce For drizzling on top
- to taste chopped peanuts For garnish
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of mini cheesecake liners.
- In a mixing bowl, beat together softened cream cheese, powdered sugar, peanut butter, and vanilla until smooth.
- Gently fold in the whipped cream until combined.
- Spoon the cream cheese mixture over the crust in the mini cups.
Baking
- Bake for 15-20 minutes or until set.
- Let cool, then refrigerate for at least 2 hours.
Serving
- Drizzle with caramel sauce and top with chopped peanuts before serving.
