Description
Indulge in these creamy, bite-sized Peanut Butter Caramel Mini Cheesecakes featuring a buttery graham cracker crust and a sweet caramel drizzle.
Ingredients
Scale
- 1 cup of graham cracker crumbs
- 1/4 cup of sugar
- 1/2 cup of unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup of creamy peanut butter
- 1/2 cup of powdered sugar
- 1 tsp vanilla extract
- 1/2 cup of heavy cream
- 1/2 cup of caramel sauce
- Chopped peanuts for garnish (optional)
Instructions
- Preheat your oven to 325°F (160°C).
- Make the crust by combining graham cracker crumbs, sugar, and melted butter in a mixing bowl until blended.
- Press about a tablespoon of the crust mixture into the bottom of mini muffin pans lined with cupcake liners.
- Prep the filling by mixing cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and fluffy.
- Whip the heavy cream until stiff peaks form and gently fold it into the peanut butter filling.
- Fill each muffin pan with the creamy filling, about 2/3 of the way full.
- Bake for about 15 minutes until the edges are set.
- Cool the cheesecakes at room temperature, then refrigerate for at least two hours.
- Top with caramel sauce and sprinkle with chopped peanuts before serving.
Notes
You can substitute Greek yogurt for heavy cream for a lighter texture. Homemade caramel sauce is also an option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: mini cheesecakes, peanut butter dessert, caramel topping, easy dessert, no-bake cheesecake