Name: Mini Caramel Peanut Butter Cheesecakes
Prep time: 15 min
Total time: 15 min
Yield: 24 -36
Ingredients: 1 1/4 cups of Ground Graham Crackers; 6 Tbsp of Unsalted Butter (at room temperature); 1/4 cup of Granulated Sugar; 2 - 8 oz Blocks of Cream Cheese (softened at room temperature); 1 cup of Confectioner Sugar; 1 1/2 cups of Smooth Peanut Butter; 1/2 tsp of Vanilla Extract; 1/4 cup of Heavy Cream; Caramel sauce (for topping if desired)

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Mini Caramel Peanut Butter Cheesecakes are the perfect dessert for a large gathering or party. These scrumptious two bite treats are full of yummy goodness. You can prepare these delish no bake mini cheesecakes the day before with little prep.

Yes, you read that correctly I said no bake. You can not get any easier than that on a delicious dessert treat! Be sure to try these Mini Caramel Peanut Butter Cheesecakes the next time you need a dessert recipe, you will not be disappointed!

Mini Caramel Peanut Butter Cheesecakes are the perfect dessert for your next party! Give these no bake treats a try!

Mini Caramel Peanut Butter Cheesecakes

Mini Caramel Peanut Butter Cheesecakes are the perfect dessert for a large gathering or party. These scrumptious two bite treats are full of yummy goodness. You can prepare these delish no bake mini cheesecakes the day before with little prep.

Course Dessert

Prep Time 15 minutes

Total Time 15 minutes

Servings 24 -36

Author Wanda Vater

Ingredients

Crust:

1 1/4 cups of Ground Graham Crackers
6 Tbsp of Unsalted Butter at room temperature
1/4 cup of Granulated Sugar

For the Filling:

2 - 8 oz Blocks of Cream Cheese softened at room temperature
1 cup of Confectioner Sugar
1 1/2 cups of Smooth Peanut Butter
1/2 tsp of Vanilla Extract
1/4 cup of Heavy Cream
Caramel sauce for topping if desired

Instructions

In a food processor, add all the ingredients for the crust and whiz it up until everything is finely crushed and when you pinch the mixture together, it holds well.
Press the mixture in the bottom and one inch up the sides of a mini muffin pan lined with liners, set it in the fridge.
In the bowl of a standing mixer fitted with a paddle attachment, add the cream cheese and peanut butter and mix it on medium speed for about 2 minutes.
Add the remaining ingredients and keep mixing for another minute or so or until you have a smooth batter.
Pour the batter into the prepared crusts, cover the top of the pan with a plate or baking sheet and set it in the fridge overnight.
Put a dollop of caramel sauce on top of each one.
Place it back in the fridge for about an hour to set a bit.
Serve and enjoy.