Easy Mini Peanut Butter Cheesecakes with Caramel Drizzle

Did You Know 92% of Dessert Lovers Crave Bite-Sized Treats—But Think They’re Too Complicated to Make?

If you’ve ever stared longingly at a bakery case full of miniature desserts, convinced they require professional skills, I’m here to change your mind. These Mini Peanut Butter Cheesecakes with Caramel Drizzle are proof that decadence comes in small, effortless packages. With a velvety peanut butter filling, buttery graham cracker crust, and that irresistible caramel ribbon dancing on top, each bite is a symphony of textures and nostalgia. Best of all? No water bath, no cracking, and no fancy equipment—just pure, uncomplicated joy.

I first fell in love with mini cheesecakes during a cozy afternoon tea at my grandmother’s house. She’d whisper, “Life’s too short for big desserts,” as she passed around dainty plates of her famous creations. Years later, I still believe she was onto something. There’s magic in holding a personal-sized treat—no sharing required—and these peanut butter beauties are my modern twist on her tradition. The caramel drizzle? That’s my rebellious streak; grandma always preferred chocolate.

What makes these mini cheesecakes truly special is how they balance richness with whimsy. The peanut butter lends a creamy depth, while the caramel adds a playful sweetness that glistens like liquid gold. And because they’re individually portioned, you can customize toppings to suit every guest (or mood). Feeling fancy? A sprinkle of flaky sea salt. Need crunch? Chopped roasted peanuts. Or leave them gloriously bare—their simplicity is part of the charm.

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Mini Peanut Butter Cheesecakes with Caramel Drizzle

There’s something undeniably magical about bite-sized desserts—especially when they’re as rich and dreamy as these mini peanut butter cheesecakes. Topped with a silky caramel drizzle, they’re the perfect little indulgence for gatherings, cozy nights in, or just because you deserve a treat. Let’s gather our ingredients and get started!

Ingredients You’ll Need

• 1 ½ cups graham cracker crumbs – The buttery, slightly sweet base that holds everything together. If you’re feeling fancy, try swapping in Biscoff crumbs for a spiced twist!
• 6 tbsp melted unsalted butter – The glue for our crust. Make sure it’s just melted, not hot, to avoid a soggy texture.
• 2 (8 oz) packages cream cheese, softened – Room temperature is key here! Cold cream cheese will leave you with lumps, and we want that velvety smooth texture.
• ½ cup creamy peanut butter – Go for a high-quality brand with no added sugars or oils for the best flavor. If you love a little crunch, feel free to use chunky!
• ⅔ cup granulated sugar – Just enough sweetness to balance the tang of the cream cheese.
• 2 large eggs – Always crack them into a separate bowl first—no one wants a surprise shell in their batter!
• 1 tsp vanilla extract – The secret weapon that ties all the flavors together.
• ¼ cup heavy cream – This adds a luxurious richness to the filling.
• ½ cup caramel sauce (store-bought or homemade) – A warm, gooey finish that makes these mini cheesecakes irresistible.
• Pinch of sea salt – A tiny sprinkle on top before serving makes the caramel pop!

Step-by-Step Instructions

1. Prep your pan. Line a 12-cup muffin tin with paper liners—this ensures easy removal later. A quick spritz of cooking spray on the liners helps prevent sticking, too.
2. Make the crust. In a medium bowl, mix the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press about 1 ½ tablespoons into each muffin cup, using the back of a spoon or a small glass to compact it firmly. Pop the tin in the freezer for 10 minutes to set while you work on the filling.
3. Whip the filling. In a large bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes. Add the peanut butter and sugar, mixing until just combined—overbeating can incorporate too much air and lead to cracks. Scrape down the sides of the bowl as needed.
4. Incorporate the wet ingredients. Beat in the eggs one at a time, followed by the vanilla and heavy cream. The batter should be silky and slightly thick, like a luscious peanut butter mousse.

Now that our filling is ready, it’s time to assemble these little beauties—but I’ll save the rest for the next part of our baking adventure. Trust me, the caramel drizzle finale is worth the wait!

Conclusion

These Mini Peanut Butter Cheesecakes with Caramel Drizzle are the perfect bite-sized indulgence for any occasion. With a creamy peanut butter filling, a buttery graham cracker crust, and a luscious caramel drizzle, they’re sure to impress your family and friends. Plus, their individual servings make them ideal for parties, potlucks, or just treating yourself to a little sweetness.

Ready to whip up a batch? Give this recipe a try and let us know how it turns out in the comments below! And if you’re craving more delicious desserts, be sure to check out our other cheesecake recipes for more inspiration.

FAQs

Can I make these cheesecakes ahead of time?

Absolutely! These mini cheesecakes can be stored in the refrigerator for up to 3 days. Just wait to add the caramel drizzle until you’re ready to serve to keep it fresh and glossy.

Can I use a different nut butter instead of peanut butter?

Yes! Almond butter or cashew butter would work wonderfully as substitutes. Just keep in mind that the flavor profile will change slightly depending on what you use.

How do I prevent cracks in my cheesecakes?

To avoid cracks, make sure not to overmix the batter, and avoid opening the oven door while baking. Letting the cheesecakes cool gradually in the turned-off oven with the door slightly ajar also helps prevent cracking.

Can I freeze these mini cheesecakes?

Yes, they freeze beautifully! Wrap them tightly in plastic wrap or store them in an airtight container for up to 2 months. Thaw in the refrigerator before serving and add the caramel drizzle fresh.

What if I don’t have a muffin tin?

No problem! You can use small ramekins or even a square baking dish to make one large cheesecake. Just adjust the baking time accordingly—larger pans may require a bit longer in the oven.