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Irresistible mini cheesecakes are a sweet treat that combines rich flavors. They have a creamy peanut butter filling and a buttery graham cracker crust. Each bite brings joy and comfort.

Irresistible Peanut Butter Caramel Mini Cheesecakes

Indulge in the sweet and creamy goodness of Irresistible Peanut Butter Caramel Mini Cheesecakes! These bite-sized treats feature a rich peanut butter filling, buttery graham cracker crust, and a drizzle of caramel for the perfect flavor combination. Whether you're planning a gathering or simply craving a delicious dessert, this easy recipe is just what you need. Click through to explore the full recipe and learn how to impress your guests with these delightful mini cheesecakes!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

16 oz cream cheese, softened

1/2 cup creamy peanut butter

1/2 cup powdered sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup caramel sauce (store-bought or homemade)

Pinch of salt

Crushed peanuts and extra caramel sauce for topping

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.

    Make the Crust: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well coated.

      Add the Crust to the Tin: Divide the crumb mixture evenly into the muffin tins, pressing it down firmly into the bottom of each liner. Bake for 10 minutes, then remove and let cool.

        Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Add creamy peanut butter and powdered sugar, mixing until fully combined.

          Incorporate Eggs: Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and a pinch of salt until fully incorporated.

            Fill the Cups: Spoon the cheesecake mixture over the cooled crusts in the muffin tins, filling each about 3/4 full.

              Bake: Bake in the preheated oven for 18-20 minutes, or until the centers are slightly jiggly but set.

                Cool: Remove from the oven and let them cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours to set completely.

                  Add Caramel and Toppings: Once set, drizzle caramel sauce over the top of each mini cheesecake. Sprinkle with crushed peanuts for added crunch.

                    Serve and Enjoy: Carefully remove the mini cheesecakes from the muffin tin and serve chilled.

                      Prep Time: 25 mins | Total Time: 3 hrs 30 mins | Servings: 12

                        - Presentation Tips: Arrange the mini cheesecakes on a serving platter, garnished with extra caramel sauce drizzled artistically around the plate, and a few whole peanuts for decoration.