Description
These Peanut Butter Caramel Mini Cheesecakes combine a rich, creamy peanut butter filling with a buttery graham cracker crust, topped with luscious caramel sauce, whipped cream, and crunchy chopped peanuts. Perfect bite-sized desserts for any occasion, they offer a decadent blend of flavors and textures that cheesecake lovers will adore.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Cheesecake 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 topping
- 1/4 cup chopped peanuts for garnish
- Whipped cream for serving
Instructions
- Prepare Crust: Preheat the oven to 325°F and line a muffin pan with paper liners. In a small bowl, combine graham cracker crumbs, 3 tablespoons granulated sugar, and melted butter. Mix until well combined. Press about 1 tablespoon of this mixture firmly into the bottom of each paper liner. Bake the crusts for 5 minutes, then remove from oven and set aside to cool.
- Make Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese, creamy peanut butter, and 1/2 cup granulated sugar together until smooth and creamy with no lumps. Add eggs one at a time, mixing on low speed just until each is blended in to avoid overmixing.
- Add Flavorings: Stir in vanilla extract, sour cream, and heavy cream until the batter is smooth and well combined, creating a luscious and creamy filling.
- Fill Muffin Liners: Divide the cheesecake batter evenly among the prepared muffin liners, filling each about three-quarters full to allow room for slight rising during baking.
- Bake Cheesecakes: Place the muffin pan in the preheated oven and bake for 18 to 20 minutes. The centers should be set but still slightly jiggly when gently shaken. Remove the pan from the oven and allow the cheesecakes to cool in the pan for 30 minutes.
- Chill: Once cooled, transfer the mini cheesecakes to the refrigerator and chill for at least 2 hours to set completely and enhance the flavors.
- Serve: After chilling, drizzle each mini cheesecake with additional caramel sauce, top with a dollop of whipped cream, and sprinkle with chopped peanuts for added crunch and flavor. Serve chilled and enjoy!
Notes
- For an extra crunchy topping, substitute chopped pretzels for the peanuts.
- Store leftover mini cheesecakes refrigerated in an airtight container for up to 4 days.
- These mini cheesecakes freeze very well; wrap tightly in plastic wrap and place in a freezer-safe container for longer storage.
