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To make these mini cheesecakes, you need key ingredients. The crust plays a big role. You can use graham cracker crumbs, melted unsalted butter, and sugar. Mix these well. Press the mixture down in cupcake liners to form the base.

Irresistible Peanut Butter Caramel Mini Cheesecakes

Satisfy your sweet cravings with irresistible peanut butter caramel mini cheesecakes! This easy recipe combines a creamy peanut butter filling with homemade caramel, creating delightful bite-sized treats perfect for any occasion. Follow simple steps to make these delicious desserts that are sure to impress your friends and family. Ready to indulge in something sweet? Click through to discover the full recipe and start baking today!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 tablespoons sugar

1 (8 oz) package cream cheese, softened

1/2 cup smooth peanut butter

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup whipped cream, for folding and topping

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

1/4 cup chopped peanuts (optional, for garnish)

Instructions
 

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

    In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.

      Press about 1 tablespoon of the crumb mixture into the bottom of each cupcake liner to form a crust. Flatten it down with the back of a spoon.

        In a large mixing bowl, beat the softened cream cheese and peanut butter together until smooth and creamy using an electric mixer.

          Gradually add the powdered sugar and vanilla extract, continuing to beat until fully incorporated.

            Gently fold in the whipped cream until the mixture is light and airy.

              Spoon the peanut butter cheesecake mixture over the crust in each lined cup, filling each about 3/4 of the way full.

                Bake in the preheated oven for 15-18 minutes, until the edges are set but the center is still slightly jiggly.

                  Remove from the oven and let them cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to completely set.

                    Before serving, drizzle caramel sauce over each mini cheesecake and sprinkle with chopped peanuts if desired.

                      Prep Time: 20 min | Total Time: 2 hr 45 min | Servings: 12 mini cheesecakes

                        - Presentation Tips: Serve these mini cheesecakes on a decorative platter, adding a drizzle of caramel on the plate for an elegant touch. You can also garnish each cheesecake with a dollop of whipped cream and a sprinkle of chocolate shavings for an extra indulgent look.