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Mini Peanut Butter Cheesecakes with Caramel Drizzle

Creamy peanut butter cheesecakes in individual portions, topped with a luscious caramel drizzle.

Ingredients

Scale

For the Crust:

  • 1 cup graham cracker crumbs
  • 3 tbsp melted butter
  • 1 tbsp sugar
  • 8 oz cream cheese, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1 large egg
  • 1/4 cup caramel sauce

Instructions

1. Prepare the Crust:

  1. Preheat oven to 325°F. Line a muffin tin with cupcake liners.
  2. Mix graham cracker crumbs, melted butter, and 1 tbsp sugar. Press into the bottom of each liner.
  3. Beat cream cheese, peanut butter, 1/2 cup sugar, and vanilla until smooth. Add egg and mix just until combined.
  4. Divide batter evenly among the crusts. Bake for 20-25 minutes until centers are set.
  5. Cool completely, then refrigerate for at least 2 hours.
  6. Drizzle with caramel sauce before serving.

Notes

You can customize the seasonings to taste.

  • Author: Chef Sally