Peanut Butter Caramel Mini Cheesecakes
Delicious mini cheesecakes featuring creamy peanut butter and a crunchy graham cracker crust, perfect for dessert gatherings.
Ingredients
Crust
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
Filling
- 2 cups cream cheese, softened Ensure cream cheese is softened for a smooth filling.
- 1 cup peanut butter Consider using creamy for a richer taste.
- 1/2 cup sugar
- 2 pieces eggs Add eggs one at a time.
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce For drizzling on top.
- Chopped peanuts for topping (optional)
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs and melted butter. Press the mixture into the bottom of mini cheesecake pans.
Filling
- In another bowl, beat together cream cheese, peanut butter, and sugar until smooth.
- Add eggs one at a time, and mix in vanilla extract.
- Pour the peanut butter filling over the crusts in the pans.
Baking
- Bake for 20-25 minutes until set.
- Allow to cool, then drizzle with caramel sauce and sprinkle with chopped peanuts if desired.
- Chill in the refrigerator before serving.
Notes
These mini cheesecakes can be served individually with extra caramel sauce or ice cream for a special touch. To store, place them in an airtight container in the refrigerator for up to a week. For longer storage, freeze them wrapped tightly for up to three months.