Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup smooth peanut butter
- 1/2 cup heavy cream
- 1/2 cup caramel sauce
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter; press into mini cheesecake cups.
- Beat cream cheese until smooth. Gradually add sugar, mixing well.
- Blend in peanut butter and vanilla extract. Fold in heavy cream until light and airy.
- Spoon cheesecake filling into crusts and bake for 15-20 minutes until slightly jiggly in the center.
- Cool completely, then refrigerate for at least 4 hours.
- Drizzle with warm caramel before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake (60g)
- Calories: 250
- Sugar: 12g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg