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To make a great peanut butter cheesecake recipe, you need simple ingredients. The base starts with graham cracker crumbs, sugar, and butter. You mix one cup of graham cracker crumbs with a quarter cup of sugar and a third cup of melted unsalted butter. This will create a tasty crust.

Irresistible Peanut Butter Caramel Mini Cheesecakes

Indulge in a sweet treat with these Irresistible Peanut Butter Caramel Mini Cheesecakes! This easy recipe combines creamy peanut butter with rich caramel for a delightful dessert that is perfect for any occasion. Learn how to make a delicious graham cracker crust and a smooth filling that will impress your guests. Click through to discover the full recipe and get ready to create these mouthwatering mini cheesecakes at home!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/3 cup unsalted butter, melted

8 oz cream cheese, softened

1/2 cup peanut butter

1/2 cup powdered sugar

1 tsp vanilla extract

2 large eggs

1/4 cup caramel sauce (store-bought or homemade)

Sea salt for garnish

Optional: whipped cream for topping

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C). Line a muffin tin with mini cupcake liners.

    Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Spoon about 1 tablespoon of the mixture into each muffin liner and press down firmly to form the crust.

      Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy. Add the peanut butter, powdered sugar, and vanilla extract, and mix until smooth and fully combined.

        Add the Eggs: Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.

          Pour and Bake: Spoon the cheesecake mixture over the crusts, filling each liner about 3/4 full. Bake in the preheated oven for 18-20 minutes or until the centers are set. The cheesecakes will puff slightly and then sink back down as they cool.

            Cool and Add Caramel: Remove the cheesecakes from the oven and let them cool in the pan for about 10 minutes. Drizzle the caramel sauce over the tops of each cheesecake while they are still warm for better adhesion.

              Refrigerate: Once completely cool, transfer the cheesecakes to the refrigerator and chill for at least 2 hours or until ready to serve.

                Serve: When ready to serve, top each cheesecake with a dollop of whipped cream, a drizzle of additional caramel sauce, and a sprinkle of sea salt for that perfect sweet and salty balance.

                  - Prep Time: 20 min | Total Time: 2 hr 20 min | Servings: 12 mini cheesecakes