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To make these irresistible mini cheesecakes, you need several key ingredients. The crust forms the base, giving a nice crunch. The filling adds flavor and creaminess.

Irresistible Peanut Butter Caramel Mini Cheesecakes

Satisfy your sweet cravings with these irresistible peanut butter caramel mini cheesecakes! Packed with creamy peanut flavor and a delicious caramel layer, these mini treats are perfect for any occasion. This post includes essential ingredients, easy step-by-step instructions, and fun variations to make these desserts uniquely yours. Click through to explore the full recipe and impress your friends and family with these delightful cheesecakes!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsweetened cocoa powder

1/3 cup sugar

1/2 cup unsalted butter, melted

16 oz cream cheese, softened

1 cup powdered sugar

1/2 cup creamy peanut butter

1 teaspoon vanilla extract

2 large eggs

1/2 cup caramel sauce (plus extra for topping)

Sea salt, for sprinkling

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners.

    Prepare the Crust: In a medium bowl, mix the graham cracker crumbs, cocoa powder, sugar, and melted butter until well combined. The mixture should resemble wet sand.

      Form the Base: Spoon about 1 tablespoon of the crust mixture into each muffin cup. Press down firmly with the back of a spoon to create a compact base. Bake in the preheated oven for 5-7 minutes. Remove and let cool slightly.

        Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in the powdered sugar and continue mixing until well blended.

          Add Peanut Butter and Vanilla: Mix in the peanut butter and vanilla extract until fully incorporated.

            Incorporate Eggs: Add in the eggs, one at a time, mixing gently until just combined. Avoid overmixing to keep the cheesecake fluffy.

              Layer the Caramel: Pour about 1 teaspoon of caramel sauce over the cooled crusts in the muffin tin, spreading it evenly.

                Fill with Cheesecake Mixture: Spoon the cheesecake batter over the caramel layer, filling each muffin cup to about 3/4 full.

                  Bake the Mini Cheesecakes: Bake in the oven for 20-25 minutes, or until the edges are set but the center is slightly jiggly. Remove from the oven and let them cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

                    Chill: Once cooled, refrigerate the mini cheesecakes for at least 2 hours, or until set.

                      Serve: Just before serving, drizzle extra caramel sauce over each mini cheesecake and sprinkle with a touch of sea salt.

                        Prep Time: 25 min | Total Time: 2 hr 55 min | Servings: 12

                          - Presentation Tips: Arrange the mini cheesecakes on a decorative platter. Garnish with a dollop of whipped cream and a drizzle of caramel for an impressively sweet display!