Mini Caramel Peanut Cheesecakes
Creamy, smooth mini cheesecakes topped with silky caramel, airy whipped cream, and crunchy roasted peanuts—an indulgent, make-ahead dessert everyone loves.
Ingredients
Crust
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 2 tbsp sugar
Cheesecake Filling
- 16 oz 450g cream cheese, softened
- 1/2 cup sugar
- 1/4 cup sour cream
- 2 eggs
- 1 tsp vanilla extract
Topping
- 1 cup caramel sauce store-bought or homemade
- Whipped cream
- 1/3 cup chopped roasted peanuts
Instructions
- Prepare the crust: Mix graham cracker crumbs, melted butter, and sugar. Divide and press firmly into the bottoms of lined muffin cups.
- Make the filling: Beat the cream cheese and sugar until smooth. Add sour cream, eggs, and vanilla. Mix just until creamy.
- Fill the molds: Spoon the batter evenly over each crust.
- Bake: Bake at 325°F (163°C) for 16–18 minutes, until the centers are set but still slightly jiggly.
- Cool: Let the cheesecakes cool fully, then chill for at least 3 hours to firm up.
- Top & serve: Add caramel, whipped cream, and chopped peanuts just before serving.
Notes
Tips & Variations
- Use room-temperature cream cheese for the smoothest texture.
- Add melted chocolate or drizzle chocolate sauce for a Snickers-style twist.
- Swap graham crackers for Oreo crumbs to make them richer and darker.
- Use salted caramel for deeper, more balanced sweetness.
- Mix a little peanut butter into the filling for a peanut-butter cheesecake version.
Storage
- Refrigerator: Store in an airtight container for 3–4 days.
- Freezer: Freeze (without toppings) for up to 2 months.
- Before serving: Add caramel, whipped cream, and peanuts only when ready to keep everything crisp and fresh.