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Salted Caramel Peanut Butter Mini Cheesecakes

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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

  1. Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners.
  2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press 1–2 tablespoons into the bottom of each liner.
  3. Bake crusts for 5 minutes, then remove and cool slightly.
  4. In a mixing bowl, beat cream cheese, peanut butter, and sugar until smooth.
  5. Add the egg, vanilla, and sour cream; mix until just combined.
  6. Divide filling evenly over the crusts.
  7. Bake 14–16 minutes or until centers are set but slightly jiggly.
  8. Cool completely, then refrigerate at least 2 hours.
  9. 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

Keywords: mini cheesecakes, salted caramel cheesecake, peanut butter cheesecake, bite-sized dessert

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