Peanut Butter Caramel Mini Cheesecakes
These Peanut Butter Caramel Mini Cheesecakes are delightful bite-sized treats that combine rich flavors of peanut butter and caramel, perfect for any occasion.
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.
Notes
Store any leftovers in an airtight container in the fridge for up to 5 days. Make sure to keep them chilled until serving again. For variations, consider using crushed Oreo cookies or chocolate chips instead of peanuts.