Description
Delight in these Peanut Butter Caramel Mini Cheesecakes, perfect bite-sized treats combining a crunchy graham cracker crust, creamy peanut butter-infused cheesecake filling, and a luscious caramel drizzle. Ideal for dessert lovers seeking a rich and satisfying sweet with a balance of creamy and crunchy textures.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 1/4 cup unsalted butter, melted
Cheesecake Filling
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup smooth peanut butter
- 1/2 cup powdered sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup heavy cream
Caramel Topping
- 1/2 cup caramel sauce (store-bought or homemade)
- For homemade caramel: 1/2 cup sugar and 1/4 cup heavy cream
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). Grease or line a muffin tin with paper liners to prevent sticking.
- Mix Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
- Form Crust Bases: Press about 1 tablespoon of the crust mixture firmly into the bottom of each muffin cup to create an even base layer.
- Bake Crust: Bake the crusts for 5-7 minutes until they are golden and set. Remove from the oven and allow to cool while preparing the filling.
- Make Cheesecake Filling: Beat the softened cream cheese and peanut butter in a large bowl until smooth and creamy, about 3 minutes.
- Add Sweetener: Mix in the powdered sugar until fully combined and smooth.
- Incorporate Eggs: Add eggs one at a time, beating well after each addition for a smooth texture.
- Add Flavor and Cream: Stir in vanilla extract and heavy cream until the mixture is completely smooth.
- Fill Muffin Cups: Spoon the cheesecake filling over the cooled crust bases, filling each muffin cup nearly to the top.
- Bake Cheesecakes: Bake at 325°F (163°C) for 18-22 minutes until the edges are set but centers remain slightly jiggly. The filling will firm upon cooling.
- Cool Gradually in Oven: Turn off the oven and leave the cheesecakes inside for 1 hour with the door slightly ajar to prevent cracking and ensure gradual cooling.
- Chill Fully: Remove from oven, cool to room temperature, then refrigerate for at least 4 hours or overnight to set completely.
- Prepare Caramel Sauce: Either use store-bought caramel or make your own by heating 1/2 cup sugar in a saucepan until golden, then carefully whisk in 1/4 cup heavy cream until smooth.
- Add Caramel Topping: Drizzle caramel sauce over each chilled mini cheesecake just before serving.
- Serve: Carefully remove cheesecakes from the muffin tin and serve chilled, optionally adding extra caramel drizzle on top.
Notes
- Ensure cream cheese is softened to room temperature for a smooth filling texture.
- Do not overbake the cheesecakes; slight jiggle in the center indicates perfect doneness.
- Gradual cooling in the oven helps prevent cracking.
- Refrigerate cheesecakes overnight for best texture and flavor integration.
- Use paper liners for easy removal and less mess.
- Homemade caramel can be customized by adding a pinch of salt for salted caramel flavor.
