Go Back
Irresistible peanut butter caramel mini cheesecakes are a sweet treat that combines rich flavors. The mix of peanut butter and caramel creates a perfect balance. These mini cheesecakes are creamy, sweet, and nutty. They bring joy to any dessert table.

Irresistible Peanut Butter Caramel Mini Cheesecakes

Indulge in the sweet delights of Irresistible Peanut Butter Caramel Mini Cheesecakes that melt in your mouth! This easy-to-follow recipe combines creamy peanut butter and rich caramel for a dessert that will impress family and friends. Discover tips for serving, storing, and customizing these mini delights to suit your taste. Ready to elevate your dessert game?
Print Recipe Pin Recipe

Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

1/2 cup cream cheese, softened

1/2 cup smooth peanut butter

1/2 cup powdered sugar

1 teaspoon vanilla extract

1/2 cup sour cream

1/3 cup caramel sauce (plus extra for drizzling)

1/4 cup chopped peanuts (for garnish)

Pinch of sea salt

Instructions
 

Prepare the Crust: In a medium bowl, combine graham cracker crumbs and melted butter. Stir until crumbs are evenly coated.

    Form the Crusts: Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners. Press about 1 tablespoon of the crumb mixture into the bottom of each liner, creating a solid base. Bake for 5 minutes, then remove from the oven and let cool.

      Mix the Filling: In a large mixing bowl, beat together the softened cream cheese, peanut butter, and powdered sugar until smooth. Add in the vanilla extract, sour cream, and a pinch of sea salt. Beat until fully combined and creamy.

        Add Caramel: Gently fold in 1/3 cup of caramel sauce into the cream cheese mixture, mixing until just combined.

          Fill the Cups: Dollop the peanut butter filling over the cooled crusts, filling each liner to the top. Smooth out the tops with a spatula if needed.

            Bake: Bake the mini cheesecakes for 15-18 minutes until the edges look firm but the centers may still be slightly jiggly. They will firm up as they cool.

              Cool and Chill: Remove from the oven and let cool in the muffin tin for 30 minutes. Then, transfer to the refrigerator to chill for at least 2 hours (or overnight for the best results).

                Serve: When ready to serve, drizzle extra caramel sauce on top of each mini cheesecake and sprinkle with chopped peanuts for added flavor and crunch.

                  Prep Time: 25 min | Total Time: 2 hours 50 min | Servings: 12 mini cheesecakes

                    - Presentation Tips: Serve the mini cheesecakes on a decorative platter. For an elegant touch, add a mint leaf beside each cheesecake and drizzles of caramel for a beautiful presentation.