Peanut Butter Caramel Mini Cheesecakes – Decadence in Every Bite

These Peanut Butter Caramel Mini Cheesecakes are proof that you can have your dessert and feel good about it too. With a rich peanut butter swirl, creamy cheesecake base, and a touch of caramel on top, these individual-sized treats deliver big flavor in a perfectly portioned bite. They’re indulgent, satisfying, and lighter than your typical cheesecake—ideal for special occasions or everyday cravings.

Why You’ll Love This Recipe

Portion Perfect: Individual cups help keep servings controlled.
Rich Flavor, Light Touch: Made with reduced-fat cream cheese and lightened ingredients.
Peanut Butter & Caramel Combo: Irresistible pairing in every bite.
Easy to Make: Minimal prep and no fancy equipment required.

Ingredients

Crust:

• ¾ cup graham cracker crumbs
• 1 tbsp granulated sugar
• 2 tbsp light butter, melted

Filling:

• 8 oz reduced-fat cream cheese, softened
• ¼ cup plain nonfat Greek yogurt
• ¼ cup natural creamy peanut butter
• ⅓ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract

Topping (optional but delicious):

• 2 tbsp light caramel sauce
• Pinch of sea salt (optional)

Instructions

1. Prep the Pan
Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners and lightly spray them with nonstick cooking spray.

2. Make the Crust
In a small bowl, mix graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon of the mixture into the bottom of each muffin cup to form a crust.

3. Mix the Filling
In a medium bowl, beat the cream cheese until smooth. Add Greek yogurt, peanut butter, sugar, egg, and vanilla. Beat until fully combined and creamy.

4. Fill and Bake
Divide the cheesecake mixture evenly among the muffin cups (about 2 tablespoons each). Bake for 16–18 minutes or until centers are just set and slightly puffed.

5. Cool and Chill
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 2 hours to firm up.

6. Add the Topping
Before serving, drizzle each cheesecake with about ½ teaspoon of caramel sauce and a tiny pinch of sea salt if desired.

Nutritional Information (Per Mini Cheesecake, Approximate)

Calories: 130
Carbs: 11g
Fat: 7g
Protein: 5g
Fiber: 1g

Tips for Success

• Use Natural Peanut Butter: The kind with no added sugar or oils gives the best texture and flavor.
• Don’t Overbake: Slight jiggle in the center means they’ll set perfectly after chilling.
• Make Ahead Friendly: These mini cheesecakes can be stored in the fridge for up to 4 days.
• Add Toppings Just Before Serving: This keeps the caramel fresh and glossy.

Why This Recipe Works

Creamy, rich, and totally satisfying—without the heavy calorie count—these mini cheesecakes offer an ideal balance of indulgence and smart eating. The peanut butter adds flavor depth, while the caramel drizzle brings just enough sweetness to make each bite feel like a treat.

Peanut Butter Caramel Mini Cheesecakes are a dream dessert for those who love bold flavors but want to keep things light. With easy ingredients, built-in portion control, and a flavor profile that hits every note, they’re sure to become a regular in your recipe rotation—perfect for guilt-free celebrations or a simple night-in dessert fix.