Peanut Butter Caramel Mini

These peanut butter caramel mini cheesecakes are perfect for satisfying sweet cravings in small, delightful bites. They combine a crunchy graham cracker crust with a creamy peanut butter filling and a luscious homemade caramel sauce finished with roasted peanuts for texture and flavor balance.

I first made these for a casual get-together and was amazed at how everyone reached for seconds. Now they are my go-to dessert when I want something impressive but not fussy.

Ingredients

• Graham cracker crumbs: providing a buttery, crunchy base& choose fresh crumbs for best texture
• Unsalted butter: melted to bind the crust and create richness
• Granulated sugar: adds subtle sweetness to both crust and filling
• Cream cheese: softened so it blends smoothly into the filling without lumps
• Creamy peanut butter: for deep, nutty flavor& avoid natural varieties with oil separation for best texture
• One large egg: for structure and creaminess
• Vanilla extract: enhances the overall flavor while adding warmth
• Brown sugar: used in the caramel sauce for a rich, molasses-like sweetness
• Heavy cream: makes the caramel sauce silky and smooth
• Sea salt: added optionally to balance the sweetness and elevate flavors
• Roasted peanuts: chopped for a crunchy, salty finish

Instructions

Spoon the Crust:

Preheat your oven to 160 degrees Celsius. In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter until evenly moistened. Press about one tablespoon of this mixture firmly into the bottom of each lined mini muffin cup. Bake for 5 to 7 minutes until set and fragrant. Set aside to cool completely before adding the filling.

Prepare the Filling:

Using a mixer or whisk, beat softened cream cheese until smooth and creamy. Add the peanut butter next and continue mixing until fully incorporated. Then add the granulated sugar, egg, and vanilla extract, mixing thoroughly at medium speed until the mixture is smooth, homogeneous, and a little fluffy.

Fill and Bake:

Divide the peanut butter filling evenly among the muffin cups, filling each about three quarters full. Smooth the tops gently with a spatula to ensure even surfaces. Bake at 160 degrees Celsius for 15 to 18 minutes until the edges are set yet the centers still jiggle slightly when you gently shake the pan. Remove from oven and cool to room temperature before moving to the refrigerator to chill for at least two hours or ideally overnight to firm up fully.

Make the Caramel Sauce:

In a small saucepan over medium heat, melt unsalted butter with brown sugar. Stir constantly until the sugar dissolves and the mixture becomes syrupy. Slowly add heavy cream while stirring, and continue cooking until the caramel thickens slightly to your preferred consistency. Add a pinch of sea salt if using, which enhances the flavor complexity. Let the caramel cool to warm or room temperature before using.

Finish and Serve:

Once the mini cheesecakes are chilled, drizzle the caramel sauce generously over each one. Quickly sprinkle the chopped roasted peanuts on top so they stick to the caramel. Serve immediately or keep refrigerated until ready to enjoy.

Peanut butter remains my favorite ingredient here for its rich nutty depth that plays beautifully with the sweet caramel. A family moment I cherish is watching the curious faces as everyone discovers how the salty roasted peanuts add a surprising crunch that lifts the whole dessert.

Storage Tips

Store these mini cheesecakes in an airtight container in the refrigerator for up to 4 days. They can also be frozen in a single layer on a baking sheet and transferred to a zip-top bag for up to 2 months. Let thaw overnight in the refrigerator before serving. Adding caramel sauce just before serving keeps them from becoming soggy.

Ingredient Substitutions

Creamy sunflower seed butter can be used for a nut-free version with a similar creamy texture. For the crust, crushed digestive biscuits or vanilla wafers can replace graham crackers if unavailable. Replace heavy cream in the caramel with full-fat coconut milk for a dairy-free twist but expect a slightly different flavor.

Serving Suggestions

These minis are fantastic served with a simple dollop of whipped cream or alongside fresh fruit like sliced apples or berries to balance richness. A cup of strong coffee or dark roasted tea also pairs beautifully to cut through the sweetness.

These mini cheesecakes offer a delightful blend of textures and flavors that is sure to impress. Enjoy crafting and sharing this delicious treat with loved ones.

FAQs about Recipes

→ How do I make the graham cracker crust?

Mix graham cracker crumbs with sugar and melted unsalted butter, then press into mini muffin cups and bake briefly to set.

→ What temperature is best for baking the minis?

Bake at 160°C first to set the crust, then with filling for 15 to 18 minutes until edges are firm and centers jiggle slightly.

→ How should the caramel sauce be prepared?

Melt butter and brown sugar together, stir in heavy cream and simmer until thickened, then cool slightly before drizzling.

→ Can I substitute peanuts for other nuts?

Yes, chopped almonds or pecans work well as crunchy toppings and pair nicely with the caramel and peanut butter flavors.

→ How long should the mini cheesecakes be chilled?

Chill for at least 2 hours or overnight to ensure the filling firms up and flavors meld perfectly.

→ Is sea salt necessary in the caramel?

Sea salt is optional but enhances the caramel’s richness by balancing its sweetness.