Description
These Peanut Butter Caramel Mini Cheesecakes are a rich and creamy dessert featuring a buttery graham cracker crust, smooth peanut butter-infused cream cheese filling, and a luscious caramel topping accented with whipped cream and crunchy peanuts. Perfectly portioned into bite-sized treats, they offer a delightful combination of sweet and salty flavors ideal for parties or anytime indulgence.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Filling
- 16 ounces cream cheese, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/4 cup heavy cream
Topping
- 1/2 cup caramel sauce, plus more for drizzling
- 1/4 cup chopped peanuts for garnish
- Whipped cream for serving
Instructions
- Prepare the crust: Preheat your oven to 325°F and line a muffin pan with paper liners. In a small bowl, combine graham cracker crumbs, 3 tablespoons of granulated sugar, and the melted butter until fully mixed. Press about 1 tablespoon of this mixture firmly into the bottom of each paper liner. Bake the crusts for 5 minutes, then remove and set aside to cool slightly.
- Make the filling: In a large bowl, use a mixer to beat together the softened cream cheese, peanut butter, and 1/2 cup sugar until the mixture is smooth and creamy without lumps. Add the eggs one at a time, mixing on low speed just until each is blended fully to avoid overbeating. Stir in vanilla extract, sour cream, and heavy cream until the batter is well combined and silky.
- Assemble and bake: Evenly distribute the batter among the prepared crusts, filling each about three-quarters full. Bake the mini cheesecakes for 18 to 20 minutes, or until the centers are set but still slightly jiggly when shaken gently. Remove from oven and let cool in the pan for 30 minutes.
- Chill the cheesecakes: After cooling on the counter, transfer the cheesecakes to the refrigerator and chill for at least 2 hours to firm up and develop flavor.
- Add toppings and serve: Once chilled, drizzle each mini cheesecake with caramel sauce, add a dollop of whipped cream, and sprinkle chopped peanuts on top. Serve immediately for best flavor and texture.
Notes
- For an extra crunchy topping, try using chopped pretzels instead of peanuts.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- These mini cheesecakes freeze well if wrapped tightly; thaw overnight in the refrigerator before serving.
