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To create these tasty treats, you will need the following ingredients:

Peanut Butter Caramel Mini Cheesecakes

If you're a dessert lover, you'll adore these Peanut Butter Caramel Mini Cheesecakes! With a delectable blend of rich flavors and a creamy texture, these treats are easy to make and sure to impress. I’ll walk you through every step, offering tips for perfect results. Whether you're hosting a gathering or just treating yourself, these mini cheesecakes are the ultimate indulgence. Click to explore the full recipe and start creating your delightful dessert today!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 tablespoons sugar

8 oz cream cheese, softened

1/2 cup peanut butter

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

1/4 cup caramel sauce (plus extra for drizzling)

Pinch of salt

Chopped peanuts for garnish

Instructions
 

Preheat Oven: Preheat your oven to 325°F (160°C). Line a mini muffin tin with paper liners.

    Prepare Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.

      Form Crust: Spoon about 1 tablespoon of the crumb mixture into each muffin liner, pressing down firmly to create an even layer. Bake in the preheated oven for 5 minutes, then remove and let cool.

        Make Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the peanut butter, powdered sugar, vanilla extract, and a pinch of salt. Mix until well combined and creamy.

          Whip Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until no streaks remain.

            Fill Cups: Spoon the peanut butter cheesecake filling into each prepared crust, filling them about 3/4 full.

              Bake: Bake the mini cheesecakes for 10-12 minutes, or until the edges are set. The center may still be slightly jiggly, which is normal.

                Cool and Chill: Allow the cheesecakes to cool at room temperature for about 15 minutes, then refrigerate for at least 2 hours (or overnight) to fully set.

                  Serve: Once chilled, remove the cheesecakes from the muffin tin. Drizzle caramel sauce on top and sprinkle with chopped peanuts before serving.

                    Prep Time: 20 minutes | Total Time: 2 hours 30 minutes | Servings: 12

                      - Presentation Tips: Serve each cheesecake on a decorative plate with extra caramel sauce drizzled artistically around the cheesecakes; a few whole peanuts can add a nice touch to the arrangement.