If you’re a fan of peanut butter and caramel, prepare to fall head over heels for theseMini 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 cupcrushed chocolate graham crackers(or Oreos, no filling)
3 tbspmelted butter
1 tbspsugar
For the peanut butter cheesecake:
2 x 8 oz blockscream cheese, softened
1/2 cupsmooth peanut butter
2/3 cupgranulated sugar
1/4 cupsour cream
2eggs
1 tspvanilla extract
Pinch ofsalt
For the caramel topping:
1/2 cupjarred or homemade caramel sauce
Chopped salted peanuts(for garnish, optional)
Pinch ofsea salt flakes(optional)
🍰 Directions
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.Make the cheesecake batter:
Beatcream cheeseandpeanut butteruntil smooth. Add sugar and mix until fluffy. Add eggs one at a time, then sour cream, vanilla, and salt. Mix until just combined.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.Top and serve:
Just before serving, drizzle withcaramel sauce, sprinkle withchopped peanuts, and add a touch ofsea salt flakesif you love a salty-sweet finish.
❄️ Storage Tips
Store cheesecakes in an airtight container in the fridge for up to5 days.
Freeze (without caramel topping) for up to1 month. Thaw overnight in fridge.
Add toppings just before serving for best texture.
Mini Caramel Peanut Butter Cheesecakesbring 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!