Description
Rich and creamy mini peanut butter cheesecakes with a buttery crust, topped with luscious salted caramel for a decadent bite-sized dessert.
Ingredients
Scale
- For the Crust:
- 1 cup graham cracker crumbs
- 3 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/3 cup creamy peanut butter
- 1/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp sour cream
- For the Salted Caramel Topping:
- 1/2 cup caramel sauce
- 1/4 tsp sea salt (or to taste)
Instructions
- Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press 1–2 tablespoons into the bottom of each liner.
- Bake crusts for 5 minutes, then remove and cool slightly.
- In a mixing bowl, beat cream cheese, peanut butter, and sugar until smooth.
- Add the egg, vanilla, and sour cream; mix until just combined.
- Divide filling evenly over the crusts.
- Bake 14–16 minutes or until centers are set but slightly jiggly.
- Cool completely, then refrigerate at least 2 hours.
- Before serving, top each cheesecake with caramel sauce and a sprinkle of sea salt.
Notes
- Use room-temperature cream cheese for the smoothest filling.
- Chill overnight for best texture.
- Replace graham crackers with Oreos for a chocolate variation.
- Top with chopped peanuts for extra crunch.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 240
- Sugar: 17g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg