Peanut Butter Caramel Minis (Printer-Friendly Version)
Mini cheesecakes with peanut butter filling, caramel topping, and a crisp buttery crust—perfect bite-sized indulgence.
# Required Ingredients:
→ Crust
01 -
120 g graham cracker crumbs
02 -
60 ml melted unsalted butter
03 -
38 g granulated sugar
→ Peanut Butter Filling
04 -
225 g cream cheese, softened
05 -
120 g creamy peanut butter
06 -
67 g granulated sugar
07 -
1 large egg
08 -
5 ml vanilla extract
→ Caramel Topping
09 -
56 g unsalted butter
10 -
100 g brown sugar
11 -
60 ml heavy cream
12 -
Pinch of sea salt (optional)
13 -
60 g roasted peanuts, chopped
# Step-by-Step Instructions:
01 -
Preheat oven to 160°C. Combine graham cracker crumbs, sugar, and melted butter. Press approximately 1 tablespoon of the mixture into the bottom of each lined mini muffin cup. Bake for 5 to 7 minutes. Allow to cool completely.
02 -
Beat softened cream cheese until smooth. Add peanut butter, sugar, egg, and vanilla extract, mixing until fully combined and creamy.
03 -
Spoon the filling evenly into each crust, filling about three-quarters full. Smooth tops with a spatula.
04 -
Bake at 160°C for 15 to 18 minutes until edges are set but centers slightly jiggle. Cool to room temperature, then refrigerate for at least 2 hours or overnight.
05 -
In a small saucepan, melt butter with brown sugar over medium heat. Stir in heavy cream and cook until mixture thickens slightly. Optionally add a pinch of sea salt. Cool slightly before use.
06 -
Drizzle caramel sauce over chilled mini cheesecakes and sprinkle with chopped roasted peanuts just before serving.
# Handy Cooking Tips:
01 -
Use room-temperature ingredients for a smoother filling. Avoid overbaking to prevent cracking. Chill cheesecakes completely before adding caramel to keep layers intact.