Mini Caramel Peanut Butter Cheesecakes – Bite-Sized Dessert

If you’re a fan of peanut butter and caramel, prepare to fall head over heels for these Mini Caramel Peanut Butter Cheesecakes. They’re rich, creamy, and packed with nutty goodness—plus that gooey caramel drizzle on top? Pure bliss! These mini cheesecakes are easy to make, perfect for parties, and dangerously good straight from the fridge. Whether you’re baking for a special occasion or treating yourself to a late-night dessert, this recipe will hit all the right notes. So let’s get into how to whip up these crave-worthy delights in just a few simple steps!

🧰 Tools Needed:

• 12-cup muffin tin

• Paper or silicone cupcake liners

• Mixing bowls

• Hand or stand mixer

• Spatula

• Measuring cups and spoons

• Saucepan (for caramel or warming jarred caramel)

• Spoon or squeeze bottle (for topping)

🧁 Ingredients

For the crust:

• 1 cup crushed chocolate graham crackers (or Oreos, no filling)

• 3 tbsp melted butter

• 1 tbsp sugar

For the peanut butter cheesecake:

• 2 x 8 oz blocks cream cheese, softened

• 1/2 cup smooth peanut butter

• 2/3 cup granulated sugar

• 1/4 cup sour cream

• 2 eggs

• 1 tsp vanilla extract

• Pinch of salt

For the caramel topping:

• 1/2 cup jarred or homemade caramel sauce

• Chopped salted peanuts (for garnish, optional)

• Pinch of sea salt flakes (optional)

🍰 Directions

1. Prep the crust:
   Preheat oven to 160°C (325°F). Line muffin tin with liners. Mix crushed chocolate crackers, sugar, and melted butter until it resembles wet sand. Press ~1 tbsp of the mixture into each liner. Bake for 5 minutes. Cool slightly.

2. Make the cheesecake batter:
   Beat cream cheese and peanut butter until smooth. Add sugar and mix until fluffy. Add eggs one at a time, then sour cream, vanilla, and salt. Mix until just combined.

3. Fill and bake:
   Spoon batter into crusts, filling about 3/4 full. Bake for 18–22 minutes or until centres are set and tops look matte. Cool at room temp, then chill at least 3 hours or overnight.

4. Top and serve:
   Just before serving, drizzle with caramel sauce, sprinkle with chopped peanuts, and add a touch of sea salt flakes if you love a salty-sweet finish.

❄️ Storage Tips

• Store cheesecakes in an airtight container in the fridge for up to 5 days.

• Freeze (without caramel topping) for up to 1 month. Thaw overnight in fridge.

• Add toppings just before serving for best texture.

Mini Caramel Peanut Butter Cheesecakes bring together the rich creaminess of cheesecake, the nutty boldness of peanut butter, and the sweet stickiness of caramel in one flawless bite. Whether you’re baking for a party, a holiday, or just to treat yourself, these minis are guaranteed to wow. Plus, they’re easy to prep ahead and perfect for sharing—or not sharing at all. So go on, bookmark this one—it’s sure to become a favourite in your dessert rotation!