Peanut Butter Caramel Minis

These Peanut Butter Caramel Mini Cheesecakes are a delightful bite-sized treat that combines creamy peanut butter, rich caramel, and a buttery graham cracker crust. Perfect for any gathering or just a special indulgence, these mini cheesecakes offer the full flavor experience of a classic dessert while keeping portions manageable and presentation charming.

I first made these cheesecakes for a holiday party, and they disappeared before I had a single bite. Now they are a go-to whenever I want a dessert that impresses but requires manageable effort.

Ingredients

• Graham cracker crumbs: essential for a crisp and buttery crust, choose fresh crackers for best texture
• Melted butter: binds the crust and adds richness
• Cream cheese: provides the rich and creamy base for the filling, use full fat for best flavor
• Peanut butter: adds a nutty and indulgent taste, creamy style blends best
• Granulated sugar: sweetens both the crust and filling evenly
• Vanilla extract: enhances overall flavor depth
• Eggs: help set the filling while ensuring smoothness
• Caramel sauce: creates a luscious topping with a balance of sweet and buttery notes, homemade or store-bought both work well
• Roasted peanuts: chopped for crunch and a nutty finish, choose unsalted or lightly salted to balance sweetness

Step-by-Step Instructions

Prepare the crust:

Preheat the oven to 325 degrees Fahrenheit. Combine the graham cracker crumbs and melted butter until the mixture holds together well. Press about one tablespoon into each paper-lined muffin cup, making sure to pack firmly to provide a sturdy base. Bake for five to seven minutes until it sets and begins to turn golden. Allow crusts to cool completely before filling.

Make the peanut butter filling:

In a large bowl, beat the softened cream cheese until smooth and creamy with no lumps. Add the peanut butter and sugar gradually, beating until fully incorporated. Mix in the vanilla extract. Add eggs one at a time, beating thoroughly after each to create a silky and well-emulsified batter.

Assemble the mini cheesecakes:

Spoon the filling into each crust-lined muffin cup, filling about three quarters full. Use a spatula or back of a spoon to smooth the tops gently. This helps ensure even baking and a neat appearance.

Bake the cheesecakes:

Place the muffin tin in the preheated oven and bake for 18 to 20 minutes. Look for edges that are set with centers that still jiggle slightly, this prevents overbaking which can cause cracks. Remove from oven and cool to room temperature. Refrigerate for at least two hours or overnight to allow the filling to fully set.

Prepare the caramel topping:

In a small saucepan, melt butter gently and stir in brown sugar. Add heavy cream and cook over medium-low heat, stirring constantly until the mixture thickens to a sauce-like consistency. For a subtle contrast, add a pinch of sea salt if desired. Let the caramel cool slightly before using.

Add caramel and serve:

Drizzle the caramel sauce over the chilled mini cheesecakes just before serving. Top with chopped roasted peanuts for a crunchy finish and extra peanut flavor. Serve cold to enjoy the perfect combination of creamy, crunchy, and gooey textures.

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Peanut butter is my favorite ingredient because it adds a nutty richness that balances the sweet and salty notes beautifully. One of my favorite memories with this recipe is making them with my kids for a birthday party—they loved customizing their toppings and sharing the mini treats with friends.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to four days. To freeze, wrap each mini cheesecake individually in plastic wrap and place in a freezer-safe container or bag. Thaw in the refrigerator overnight before serving to maintain texture and flavor.

Ingredient Substitutions

• Try almond or cashew butter instead of peanut butter for a different nutty flavor or allergy considerations
• Swap graham cracker crust for gluten-free cookies or almond flour crust to suit dietary needs
• Use honey or maple syrup instead of granulated sugar for natural sweetness and a slight flavor twist

Serving Suggestions

• Arrange the mini cheesecakes on a decorative platter for parties or holiday gatherings
• Pair with fresh berries or a light dusting of powdered sugar for added visual appeal
• Serve alongside coffee or milk for a classic, comforting dessert combo

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Pro Tips

• Use room-temperature cream cheese and eggs to avoid lumps and create a silky smooth filling
• Cool cheesecakes completely before adding caramel to prevent the topping from melting into the filling
• Use a piping bag or spoon to drizzle caramel neatly and evenly for the best presentation

Common Recipe Questions

→ Can I prepare these mini cheesecakes ahead of time?

Yes, refrigerate them overnight to enhance texture and flavor before serving.

→ Is it possible to freeze these mini cheesecakes?

Absolutely. Wrap each individually and freeze for up to two months. Thaw in the refrigerator overnight.

→ Can store-bought caramel sauce be used as a topping?

Yes, using store-bought caramel saves time while maintaining great flavor.

→ Why did my cheesecakes crack after baking?

Cracking often occurs from overbaking or baking until centers are too firm. Aim for slightly jiggly centers and avoid extended baking.

→ What tips improve the texture of the filling?

Using room-temperature cream cheese and eggs ensures a smoother, creamier filling.

→ How can I get a neater caramel drizzle on top?

Try using a piping bag or spooning caramel carefully once the cheesecakes have fully cooled.