Peanut Butter Caramel Mini (Printable Version)
Creamy peanut butter and caramel layered in bite-sized mini cheesecakes topped with crunchy roasted peanuts.
# What You'll Need:
→ Crust
01 -
1 cup graham cracker crumbs
02 -
1/4 cup unsalted butter, melted
03 -
3 tablespoons granulated sugar
→ Filling
04 -
8 oz cream cheese, softened
05 -
1/2 cup creamy peanut butter
06 -
1/3 cup granulated sugar
07 -
1 large egg
08 -
1 teaspoon vanilla extract
→ Caramel Sauce
09 -
4 tablespoons unsalted butter
10 -
1/2 cup packed brown sugar
11 -
1/4 cup heavy cream
12 -
Pinch of sea salt (optional)
→ Topping
13 -
1/2 cup roasted peanuts, chopped
# Step-by-Step Guide:
01 -
Preheat the oven to 320°F. Combine graham cracker crumbs, granulated sugar, and melted butter. Press about 1 tablespoon of the mixture into the base of each lined mini muffin cup. Bake for 5 to 7 minutes, then let cool completely.
02 -
Beat cream cheese until smooth. Add peanut butter, granulated sugar, egg, and vanilla extract, stirring until fully combined and creamy.
03 -
Divide the filling evenly among crusts, filling each about three-quarters full. Smooth the tops with a spatula.
04 -
Bake at 320°F for 15 to 18 minutes until edges are set and centers slightly jiggle. Cool to room temperature, then refrigerate for at least 2 hours or overnight.
05 -
In a small saucepan, melt butter and brown sugar over medium heat. Stir in heavy cream and cook until the mixture thickens slightly. Add a pinch of sea salt if desired. Let cool slightly.
06 -
Drizzle caramel sauce over chilled mini cheesecakes and sprinkle with chopped roasted peanuts just before serving.
# Additional Notes:
01 -
Ensure cream cheese is softened to room temperature for a smooth filling texture.