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If you're a dessert lover, you know that the perfect end to any meal can make all the difference. Enter mini cheesecakes—a delightful and indulgent treat that offers all the rich, creamy goodness of traditional cheesecakes in a conveniently sized portion. These delectable bites are not only visually appealing but also incredibly versatile, making them an excellent choice for any gathering, be it a family celebration, a holiday feast, or simply a well-deserved treat for yourself.

Irresistible Peanut Butter Caramel Mini Cheesecakes Delight

Indulge in the delightful combination of creamy peanut butter and rich caramel with these Irresistible Peanut Butter Caramel Mini Cheesecakes! Perfectly bite-sized, they're ideal for any celebration or a sweet treat just for you. With a buttery graham cracker crust and a smooth filling, each mini cheesecake is a standout dessert that will impress your guests. Try this easy recipe and savor every delicious bite! #MiniCheesecakes #DessertLovers #BakingJoy #PeanutButterDessert #CaramelTreats #EasyRecipes #SweetTooth
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Ingredients
  

For the crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the cheesecake filling:

8 oz cream cheese, softened

1/2 cup creamy peanut butter

1/2 cup powdered sugar

1/2 tsp vanilla extract

1 large egg

For the caramel sauce:

1 cup granulated sugar

6 tbsp unsalted butter

1/2 cup heavy cream

1/4 tsp salt

For garnish:

Chopped peanuts

Drizzle of caramel sauce

Instructions
 

Make the crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 24-cup mini muffin tin. Bake for 5-7 minutes until lightly golden. Remove and let cool.

    Prepare the cheesecake filling: In a large bowl, beat the cream cheese and peanut butter together until smooth. Add in the powdered sugar and vanilla extract, blending well. Finally, add the egg and mix just until combined - do not overmix.

      Fill the crusts: Spoon the cheesecake filling into each cooled mini crust, filling them about 3/4 full to allow for some rising.

        Bake the cheesecakes: Bake for 12-15 minutes or until the edges are set and the centers have a slight jiggle. Remove from the oven and let cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

          Make the caramel sauce: In a medium saucepan over medium heat, melt the sugar until it turns into a golden-brown caramel. Carefully whisk in the butter until melted, then slowly add the heavy cream while whisking constantly until smooth. Stir in the salt and remove from heat.

            Assemble: Once the mini cheesecakes are completely cooled, drizzle generous amounts of the warm caramel sauce over each cheesecake and sprinkle chopped peanuts on top for an extra crunch.

              Serve: Chill the cheesecakes in the fridge for at least 30 minutes before serving to let everything set. These delightful treats can be enjoyed cold or at room temperature.

                Prep Time: 25 minutes | Total Time: 1 hour 15 minutes | Servings: 24 mini cheesecakes