Description
Indulge in these delightful mini cheesecakes with a creamy peanut butter filling, a buttery caramel topping, and a crunchy base. Perfect for any occasion!
Ingredients
Scale
- cup crushed graham crackers
- 4 tbsp melted butter
- 8 oz cream cheese, softened
- 1/3 cup peanut butter
- 1/3 cup sugar
- 1 large egg
- 1/4 cup caramel sauce
Instructions
- Prepare the crust: Combine crushed graham crackers with melted butter. Press into the bottoms of a lined muffin tin.
- Make the filling: Beat cream cheese, peanut butter, and sugar until smooth. Add the egg and mix until combined.
- Bake: Pour filling onto the crusts and bake at 325°F (160°C) for 20–25 minutes. Let cool completely.
- Add topping: Drizzle caramel sauce over each cheesecake and chill for 1 hour before serving.
Notes
- Use dark caramel for a richer flavor.
- Store in the refrigerator for up to 3 days.
- Top with crushed peanuts for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 220
- Sugar: 10g
- Fat: 15g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g