Description
Delight in these Peanut Butter Caramel Mini Cheesecakes featuring a buttery graham cracker crust, smooth peanut butter-infused cheesecake filling, and a luscious caramel topping. Perfectly portioned for individual servings, these rich and creamy treats combine classic flavors in a bite-sized indulgence, ideal for parties or a sweet snack.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 1/4 cup unsalted butter, melted
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
Caramel Topping
- 1/2 cup caramel sauce (store-bought or homemade)
- Optional for homemade: 1/2 cup sugar and 1/4 cup heavy cream
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). Grease or line a muffin tin with paper liners to prevent sticking.
- Mix Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- Form the Crust: Press about 1 tablespoon of the crust mixture into the bottom of each muffin cup, gently compacting it to create an even layer.
- Bake the Crust: Bake the crusts in the oven for 5-7 minutes until golden and set. Remove from the oven and allow to cool while you prepare the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and peanut butter together until the mixture is smooth and creamy, about 3 minutes.
- Add Sugar: Incorporate the powdered sugar and mix thoroughly to blend well.
- Incorporate Eggs: Beat in the eggs one at a time, ensuring each is fully mixed before adding the next.
- Finish Filling: Stir in the vanilla extract and heavy cream, mixing until the filling is smooth and well combined.
- Fill the Muffin Cups: Spoon the cheesecake filling over the cooled crusts, filling each cup nearly to the top.
- Bake the Cheesecakes: Bake at 325°F (163°C) for 18-22 minutes until the edges are set and the centers remain slightly jiggly; the cheesecakes will firm as they cool.
- Cool Gradually: Turn off the oven and leave the cheesecakes inside for 1 hour with the door slightly ajar to prevent cracking and encourage even cooling.
- Chill: Remove cheesecakes from the oven, cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set.
- Prepare or Warm Caramel Sauce: Use store-bought caramel sauce or make your own by melting 1/2 cup sugar in a saucepan over medium heat until golden, then carefully stir in 1/4 cup heavy cream until smooth.
- Top with Caramel: Once chilled and set, drizzle each mini cheesecake with caramel sauce.
- Serve: Carefully remove cheesecakes from muffin tin and serve chilled, adding an extra caramel drizzle if desired.
Notes
- Use room temperature cream cheese for a smooth filling without lumps.
- Do not overbake the cheesecakes; the centers should be slightly jiggly when removed.
- Chilling overnight enhances the texture and flavor development.
- For a nut-free option, replace peanut butter with cream cheese alone or another nut-free spread.
- Paper liners simplify removal, but greasing the muffin tin well works as an alternative.
- Store in the refrigerator and consume within 3-4 days for best freshness.
