Salted Caramel Peanut Butter Mini Cheesecakes

These Salted Caramel Peanut Butter Mini Cheesecakes feature a velvety peanut butter filling atop a rich chocolate cookie crust. Finished with elegant chocolate drizzles and a sprinkle of sea salt, they deliver a smooth, luxurious dessert that combines sweet, salty, and creamy elements in perfect balance.

Why You’ll Love This Recipe

These mini cheesecakes bring together a decadent flavour combination with a visually appealing presentation. The portion-controlled size makes them ideal for entertaining, while the no-bake filling ensures a smooth and luscious texture. They are easy to prepare, require minimal baking, and offer a refined dessert option that suits a wide range of occasions.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Chocolate cookie crumbs

• Melted butter

• Cream cheese

• Smooth peanut butter

• Granulated sugar

• Brown sugar

• Vanilla extract

• Heavy cream

• Sea salt flakes

• Melted dark chocolate for drizzling

Directions

1. Prepare the crust by combining the chocolate crumbs with melted butter until the texture resembles damp sand.

2. Press the mixture into the bottoms of silicone muffin cups or a cupcake tin, forming a compact base.

3. In a mixing bowl, beat cream cheese until smooth, then add peanut butter, sugars, and vanilla extract.

4. Whip heavy cream separately until soft peaks form. Fold it into the peanut butter mixture to create a light, silky filling.

5. Spoon the filling over the prepared crusts, smoothing the tops.

6. Refrigerate for 4–6 hours, or until fully set.

7. Drizzle melted dark chocolate across the tops and finish with a small pinch of sea salt flakes.

8. Serve chilled.

Servings and Timing

Makes 12 mini cheesecakes.
Preparation time: 20 minutes
Chilling time: 4–6 hours
Total time: 4 hours 20 minutes to 6 hours 20 minutes

Variations

• Substitute almond butter or cashew butter for the peanut butter.

• Add a layer of caramel sauce between the crust and filling.

• Use a pretzel crust for additional saltiness.

• Top with chopped roasted peanuts instead of sea salt.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 5 days.
To freeze, wrap each cheesecake individually and store for up to 2 months. Thaw in the refrigerator before serving.
These mini cheesecakes should not be reheated, as the filling is meant to remain chilled.

FAQs

How do I prevent the filling from becoming grainy?

Ensure the cream cheese is softened at room temperature before mixing.

Can I make these without heavy cream?

Greek yogurt can be used, but the texture will be slightly denser.

What type of chocolate works best for drizzling?

Dark chocolate or semi-sweet chocolate melts smoothly and balances the sweetness.

Should I remove the cheesecakes from the wrappers before chilling?

No, they hold their shape better when chilled inside the molds.

Can I use crunchy peanut butter?

Yes, but the filling will not be completely smooth.

How firm should the crust be before adding the filling?

It should be compact and hold together when pressed.

Can I prepare these a day in advance?

Yes, they are excellent make-ahead desserts.

Is baking required?

No, this is a no-bake cheesecake recipe.

Can I replace the chocolate crust with graham crackers?

Yes, though the flavour profile will change slightly.

How do I achieve clean edges when unmolding?

Briefly freeze the cheesecakes for cleaner release.

Conclusion

Salted Caramel Peanut Butter Mini Cheesecakes offer a refined yet simple dessert with rich flavour and exceptional texture. Their no-bake preparation and elegant appearance make them suitable for gatherings, celebrations, or a sophisticated sweet finish to any meal.

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