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These are small treats packed with creamy goodness. Irresistible mini cheesecakes combine peanut butter and caramel in a bite-sized delight. They have a crunchy crust and a smooth filling. Each mini cheesecake is rich, sweet, and oh-so-satisfying.

Irresistible Peanut Butter Caramel Mini Cheesecakes

Indulge in the delightful world of Irresistible Peanut Butter Caramel Mini Cheesecakes! These creamy bites combine rich peanut butter and velvety caramel, all resting on a crunchy graham cracker crust. Perfect for parties or a sweet treat, this easy dessert recipe will impress your friends and family. Ready to elevate your dessert game? Click through to discover the full recipe and treat yourself today!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

16 ounces cream cheese, softened

1 cup granulated sugar

1/2 cup creamy peanut butter

3 large eggs

1 teaspoon vanilla extract

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

Finely chopped peanuts for topping (optional)

Instructions
 

Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.

    In a mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Stir until the mixture resembles wet sand.

      Scoop 1 tablespoon of the crumb mixture into each cupcake liner, pressing it down firmly to form a crust at the bottom. Bake the crusts for about 5 minutes, then remove from the oven and set aside.

        While the crusts cool, in a large mixing bowl, beat together the softened cream cheese and 1 cup of granulated sugar until smooth and creamy.

          Add in the peanut butter, mixing until well incorporated. Then, add the eggs one at a time, mixing on low speed after each addition. Finally, mix in the vanilla extract.

            Spoon the peanut butter mixture evenly over the cooled crumb crusts in the muffin tin, filling each cup about 3/4 full.

              Bake for 20-25 minutes or until the centers are just set. They may still jiggle slightly but will firm up as they cool.

                Remove the cheesecakes from the oven and allow them to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.

                  Once cool, drizzle the caramel sauce over the top of each mini cheesecake. You can use a spoon or a squeeze bottle for controlled drizzling.

                    Sprinkle chopped peanuts on top for added crunch and flavor, if desired.

                      Place the cheesecakes in the refrigerator for at least 2 hours to set before serving.

                        Prep Time: 20 mins | Total Time: 2 hrs 45 mins | Servings: 12 mini cheesecakes

                          - Presentation Tips: Arrange the mini cheesecakes on a decorative platter, and for an extra touch, place some whole peanuts around or garnish with mint leaves.