The Ultimate Mini Peanut Butter Caramel Cheesecakes
By Jason Griffith
If there is one flavor combination that reigns supreme in the world of desserts, it is the heavenly marriage of peanut butter and caramel. There is something about the salty, creamy richness of peanut butter clashing with the buttery sweetness of caramel that makes my taste buds do a happy dance. Today, I’m sharing my favorite way to serve these flavors: Mini Peanut Butter Caramel Cheesecakes.
These individual treats are perfect for parties, holidays, or just a Tuesday night when you need a little “pick-me-up” that doesn’t involve slicing a whole cake.
Why I Love This Recipe
I’ve made a lot of desserts in my time—from The Best Peanut Butter Brownies to elaborate cakes—but I keep coming back to these mini cheesecakes for three reasons:
- Portion Control (Or lack thereof!): They are pre-portioned into muffin liners, making them easy to serve at a gathering.
- Texture: You get a crunchy graham cracker base, a silky smooth peanut butter filling, and a sticky caramel finish.
- No Water Bath Needed: Unlike full-sized cheesecakes that can be finicky and prone to cracking, these mini versions are incredibly forgiving and bake up perfectly every time.
Ingredients
To get started, gather these simple ingredients. You likely already have most of these in your pantry!
- 1 cup Graham cracker crumbs
- 1/4 cup Unsalted butter, melted
- 16 oz Cream cheese, softened to room temperature
- 1/2 cup Creamy peanut butter (avoid the “natural” stir-style for this recipe)
- 1/2 cup Granulated sugar
- 1 tsp Pure vanilla extract
- 2 Large eggs
- 1/2 cup Caramel sauce (store-bought or homemade)
- 1/2 cup Roasted peanuts, roughly chopped
Swaps and Notes
- The Crust: If you want an even deeper chocolate flavor, swap the graham cracker crumbs for crushed chocolate sandwich cookies.
- The Peanut Butter: I highly recommend using a standard creamy peanut butter (like Jif or Skippy). The natural oils in organic, “stir-only” peanut butters can sometimes cause the cheesecake to separate.
- Nut-Free Option: While this is a peanut butter recipe, you can substitute sunflower butter for a similar flavor profile if allergies are a concern.
Step-by-Step Instructions
1. Prepare the Base
Préchauffez votre four à 325°F (163°C). Line a standard 12-cup muffin tin with paper liners. In a small bowl, combine your graham cracker crumbs and melted butter. Stir until the mixture looks like wet sand. Press about 1 tablespoon of the mixture into the bottom of each liner, packing it down firmly with the back of a spoon or a small glass.
2. Cream the Filling
In a large mixing bowl, beat the softened cream cheese, peanut butter, and sugar until the mixture is completely smooth and fluffy. This usually takes about 2-3 minutes with an electric mixer. Scrape down the sides of the bowl to ensure no lumps remain.
3. Add Aromatics and Eggs
Stir in the vanilla extract. Add the eggs one at a time, beating on low speed just until combined. Tip: Do not overbeat the eggs, as this incorporates too much air and can cause the cheesecakes to puff up and then sink.
4. Bake to Perfection
Divide the cheesecake batter evenly among the prepared muffin cups, filling each about 3/4 full. Bake in the preheated oven for 18–20 minutes. The centers should still have a slight jiggle, but the edges should be set.
5. Cool and Garnish
Remove from the oven and allow them to cool completely in the pan. Once cool, the cheesecakes will firm up. Drizzle each one generously with caramel sauce and top with a sprinkle of chopped roasted peanuts for that essential crunch.
6. Chill
For the best texture, refrigerate the cheesecakes for at least 2 hours (or overnight) before serving. This allows the flavors to meld and the cheesecake to reach its peak creaminess.
Tips for Success
- Room Temperature is Key: Ensure your cream cheese and eggs are at room temperature. This prevents a lumpy batter and ensures a velvety smooth cheesecake.
- Don’t Overbake: If they start to crack on top, they’ve been in too long. Remember, they will continue to set as they cool.
- Fancy Drizzle: If your caramel sauce is too thick, microwave it for 10 seconds to make it easier to drizzle beautifully over the tops.
Serving Suggestions and Pairings
These mini cheesecakes are rich, so they pair beautifully with something light or salty. I love serving them alongside a platter of Caramel Apple Nachos for a fun dessert bar.
If you’re hosting a party, these also go great with other “bite-sized” favorites like Chocolate Chip Cookie Bites.
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Total Fat: 22g
- Carbohydrates: 26g
- Protein: 6g
- Sugar: 18g
Storage and Leftover Tips
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: These freeze beautifully! Wrap individual cheesecakes (without the caramel and peanuts, if possible) in plastic wrap and store in a freezer bag for up to 3 months. Thaw in the fridge before serving.
More Recipes You Will Love
If you enjoyed these mini treats, you have to try these other fan favorites from ChefManiac:
- Pecan Pie Bars – The perfect make-ahead holiday dessert.
- Easy Ice Cream Sandwich Cake – A refreshing summer staple.
- The Best Peanut Butter Brownies – For the true peanut butter obsessed.
Final Thoughts
These Mini Peanut Butter Caramel Cheesecakes are a guaranteed hit at any gathering. They look sophisticated but are secretly one of the easiest desserts in my repertoire. I’d love to hear how yours turned out! Did you stick with the graham cracker crust or try something new?
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