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.
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Dessert
Servings: 24-36
Author: Wanda Vater
Ingredients
Crust:
1 1/4cupsof Ground Graham Crackers
6Tbspof Unsalted Butterat room temperature
1/4cupof Granulated Sugar
For the Filling:
2 - 8ozBlocks of Cream Cheesesoftened at room temperature
1cupof Confectioner Sugar
1 1/2cupsof Smooth Peanut Butter
1/2tspof Vanilla Extract
1/4cupof Heavy Cream
Caramel saucefor 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.