Indulgence meets bite-sized perfection in these Mini Peanut Butter Caramel Cheesecakes! A crunchy nutty crust, rich peanut butter cheesecake filling, and a luscious caramel topping create the ultimate dessert experience. If you’re a peanut butter lover, trust me—this one’s a game-changer.
Why You’ll Love Mini Peanut Butter Caramel Cheesecakes This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re making these for a dinner party, a cozy night in, or just because you deserve a treat, these mini cheesecakes fit every occasion.
Is this Mini Peanut Butter Caramel Cheesecake for you? Let’s see. Mini Peanut Butter Caramel Cheesecakes are…
- Creamy, rich, and packed with peanut butter flavor.
- Perfectly portioned for easy serving.
- Balanced with a crunchy, nutty crust.
- Topped with a dreamy caramel-peanut butter drizzle.
- A no-fuss dessert that looks as good as it tastes!
Ingredients
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Ingredients in Mini Peanut Butter Caramel Cheesecakes
For the Crust: A buttery, nutty base that adds the perfect crunch.
- Graham Cracker Crumbs: The foundation of our crust, adding just the right amount of crunch and flavor.
- Chopped Nuts: A mix of peanuts, pecans, or both for extra texture and a nutty depth.
- Granulated Sugar: Balances the flavors and enhances the crust’s crispiness.
- Unsalted Butter: The binding agent that brings everything together.
For the Peanut Butter Cheesecake Filling: Silky, creamy, and loaded with peanut butter goodness.
- Cream Cheese: The base of our cheesecake—rich, tangy, and smooth.
- Peanut Butter: Adds that signature nutty flavor. Use smooth or chunky based on preference.
- Granulated Sugar: Sweetens and balances the peanut butter’s natural saltiness.
- Sour Cream: Gives the cheesecake a slight tang and extra creaminess.
- Vanilla Extract: Rounds out the flavors with a warm, aromatic note.
- Eggs: Provide structure and ensure a perfectly set cheesecake.
For the Topping: A decadent, caramel-kissed finish.
- Caramel Sauce: Store-bought or homemade, it adds a rich, buttery sweetness.
- Peanut Butter: Mixed with milk or cream for a smooth, drizzle-worthy frosting.
- Milk or Cream: Helps thin out the peanut butter for easy drizzling.
- Chopped Nuts: For garnish and an extra crunchy contrast.
Instructions
Preheat Your Oven: Set your oven to 325°F (163°C). This ensures gentle, even baking for a perfectly creamy texture.
Prepare the Crust: In a bowl, mix the graham cracker crumbs, chopped nuts, granulated sugar, and melted butter until combined. Press the mixture into the bottoms of a lined muffin tin, creating an even crust layer. Bake for 5 minutes, then set aside to cool.
Make the Cheesecake Filling: In a mixing bowl, beat the cream cheese until smooth. Add peanut butter, sugar, sour cream, and vanilla extract, mixing until fully combined. Beat in eggs one at a time, just until incorporated.
Fill the Muffin Tins: Divide the cheesecake batter evenly among the prepared crusts. Tap the pan gently to remove any air bubbles.
Bake: Place the muffin tin in the oven and bake for 18–20 minutes or until the centers are just set. Let the cheesecakes cool in the pan before transferring to the fridge to chill for at least 2 hours.
Prepare the Topping: In a small bowl, mix peanut butter with milk or cream until smooth and drizzle-worthy. Once the cheesecakes are chilled, drizzle with caramel sauce and the peanut butter mixture. Sprinkle with chopped nuts for garnish.
Serve and Enjoy: Enjoy these mini cheesecakes chilled for the best texture and flavor. Perfect for any occasion!
How to Serve Mini Peanut Butter Caramel Cheesecakes?
- With Whipped Cream: A dollop of freshly whipped cream adds a light, airy contrast.
- With Extra Caramel Drizzle: Because more caramel is always a good idea!
- With Chocolate Chips: Sprinkle mini chocolate chips on top for a peanut butter cup-inspired twist.
- With a Scoop of Ice Cream: Pair with vanilla or chocolate ice cream for an extra indulgent treat.
- As a Dessert Platter: Serve alongside other mini desserts for a fun, varied spread.
Nutrition Information (Per Serving)
- Serving Size: 1 mini cheesecake
- Calories: 320
- Sugar: 18g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
Additional Tips
- Make-Ahead Friendly: These cheesecakes store well in the fridge for up to 3 days or in the freezer for up to a month.
- Gluten-Free Option: Swap the graham cracker crumbs for gluten-free cookies or almond flour.
- Dairy-Free Option: Use dairy-free cream cheese and coconut cream instead of sour cream.
- Get Creative: Try swirling chocolate ganache into the batter before baking for a peanut butter chocolate twist.
- Chill for Best Texture: Letting the cheesecakes rest in the fridge for a few hours enhances their flavor and texture.
Tips & Variations
- Secret to a Perfect Crust: Press the crust mixture firmly into the muffin tin to prevent crumbling.
- Avoid Overbaking: The centers should still have a slight jiggle when you remove them from the oven.
- Smooth Cheesecake Texture: Bring all ingredients to room temperature before mixing for a silky consistency.
Mini Peanut Butter Caramel Cheesecakes are a guaranteed crowd-pleaser. Whether you’re making them for a special occasion or just a treat for yourself, they’re the perfect bite-sized indulgence. Enjoy, and let me know how they turn out!
Mini Peanut Butter Caramel Cheesecakes
Ingredients
- For the Crust:
- 1 cup graham cracker crumbs or digestive biscuit crumbs
- ½ cup chopped nuts peanuts, pecans, or a mix
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
- For the Peanut Butter Cheesecake Filling:
- 8 ounces cream cheese softened
- ½ cup peanut butter smooth or chunky
- ½ cup granulated sugar
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 2 large eggs
- For the Topping:
- ½ cup caramel sauce store-bought or homemade
- ¼ cup peanut butter for frosting
- 2 tablespoons milk or cream
- Chopped nuts for garnish
Instructions
- Prepare the Crust:
- Preheat oven to 350°F (175°C).
- In a medium bowl, mix graham cracker crumbs, chopped nuts, and sugar.
- Pour in melted butter and stir until combined.
- Press the mixture firmly into the bottoms of mini springform pans or ramekins.
- Bake for 8-10 minutes until lightly golden. Let cool completely.
- Make the Peanut Butter Cheesecake Filling:
- In a large bowl, beat cream cheese and peanut butter until smooth.
- Add sugar and mix until well combined.
- Stir in sour cream and vanilla extract.
- Add eggs one at a time, mixing just until combined. Do not overmix.
- Assemble and Bake:
- Reduce oven temperature to 325°F (160°C).
- Pour the cheesecake filling evenly over the cooled crusts.
- Bake for 20-25 minutes until the edges are set and the center is slightly jiggly.
- Turn off the oven, leave the door slightly open, and let cheesecakes cool for 30 minutes inside the oven.
- Remove from oven, cool completely at room temperature, then cover and refrigerate for at least 4 hours or overnight.
- Prepare the Topping:
- Warm caramel sauce slightly for easier drizzling.
- In a small bowl, mix peanut butter with milk or cream until smooth and creamy.
- Drizzle caramel sauce over each cheesecake.
- Pipe or dollop peanut butter frosting on top.
- Garnish with chopped nuts.
