Peanut Butter Caramel Mini Cheesecakes 😋
These Mini Peanut Butter & Caramel Cheesecakes are the ultimate bite-sized indulgence. With a buttery graham cracker base, a velvety peanut butter filling, and a salty-sweet caramel topping, they are as easy to make as they are to eat.
What You’ll Need
For the Crust:
• 1 cup Graham cracker crumbs
• 1/4 cup Unsalted butter (melted)
For the Filling:
• 16 oz Cream cheese (softened to room temperature)
• 1/2 cup Creamy peanut butter
• 1/2 cup Granulated sugar
• 1 tsp Vanilla extract
• 2 Large eggs
For the Topping:
• 1/2 cup Caramel sauce (store-bought or homemade)
• 1/2 cup Roasted peanuts (roughly chopped)
Step-by-Step Instructions
• Prep the Base: Heat your oven to 325°F (163°C) and line a standard muffin tin with paper liners. Stir the graham cracker crumbs and melted butter together. Spoon roughly 1 tablespoon into each liner, pressing down firmly to create a solid base.
• Mix the Batter: Using a hand mixer or stand mixer, cream together the cream cheese, peanut butter, and sugar until the texture is silky. Blend in the vanilla. Add the eggs one by one, mixing on low speed just until combined to avoid over-aerating the batter.
• Bake: Fill each muffin cup about 3/4 of the way full. Bake for 18–20 minutes. You’ll know they are done when the edges are firm but the centers have a very slight jiggle.
• Cool & Garnish: Allow the cheesecakes to cool completely inside the tin. Once at room temperature, drizzle generously with caramel sauce and top with a sprinkle of crushed peanuts.
• Chill: For the best texture, refrigerate for at least 2 hours (or overnight) before serving.
Pro Tip: To get those perfectly clean edges, ensure your cream cheese is truly at room temperature before mixing to prevent any tiny lumps!
Comments
Post a Comment