Irresistible Peanut Butter Mini Cheesecakes in Just 1 Hour
Mini Peanut Butter Caramel Cheesecakes are the ultimate dessert for your sweet tooth craving. These easy mini cheesecakes feature a buttery crust, creamy peanut butter filling, and a decadent caramel topping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hr 35 mins
- Yield: 6 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup crushed graham crackers (or almond flour for keto)
- 2 tbsp melted butter
- 1 tbsp brown sugar (or erythritol substitute)
- 8 oz cream cheese, softened
- 1/3 cup peanut butter (creamy)
- 1/4 cup powdered sugar or keto sweetener
- 1 tsp vanilla extract
- 1 egg
- 1/4 cup sugar-free caramel sauce (or regular caramel)
- 1/3 cup chopped salted peanuts
Instructions
- Mix graham cracker crumbs with butter and sugar until it forms a moist sand-like texture.
- Press the crust mixture into lined muffin tins or mini cheesecake molds. Bake at 325°F (160°C) for 6-8 mins.
- Beat cream cheese, peanut butter, powdered sweetener, vanilla, and egg until smooth and creamy.
- Pour filling over the cooled crusts and bake for 15–18 mins until slightly set. Let them chill completely.
- Drizzle generously with caramel sauce and sprinkle chopped peanuts on top. Serve chilled.
Notes
- For a keto option, use almond flour and sugar-free substitutes.
- Chill time is essential for the best texture.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 12g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg