Peanut Butter Caramel Mini Cheesecakes
Delightful mini cheesecakes filled with creamy peanut butter and topped with luscious caramel, perfect for any occasion.
Ingredients
For the Crust
- 1 cup crushed graham crackers Use classic or flavored (like cinnamon) graham crackers.
- 4 tablespoons melted butter This holds the crust together.
For the Filling
- 8 oz cream cheese, softened Ensure it's soft for a creamy texture.
- 1/3 cup peanut butter Use smooth, natural peanut butter.
- 1/3 cup sugar Sweetness balances the peanut flavor.
- 1 large egg Helps bind everything together.
- 1/4 cup caramel sauce Use store-bought or homemade.
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a bowl, combine the crushed graham crackers and melted butter; mix until well coated.
- Press the mixture firmly into the bottom of a lined muffin tin.
Filling
- Beat the softened cream cheese, peanut butter, and sugar until smooth.
- Add the egg and mix until just combined.
- Pour the filling onto the crusts.
Baking
- Bake for 20-25 minutes until the edges are set and the center is slightly jiggly.
Cooling
- Let cool at room temperature, then chill in the fridge for about an hour.
Serving
- Drizzle caramel sauce over each cheesecake before serving.
- Enjoy!
Notes
These mini cheesecakes keep well in the fridge for about a week. For variations, consider swapping peanut butter for Nutella or adding spices for a pumpkin flavor.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 6gSodium: 150mgFiber: 1gSugar: 15g
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