Description
These Mini Cheesecakes with Caramel Sauce are delightful little desserts that combine a buttery graham cracker crust with a creamy, rich cheesecake filling. Topped with luscious caramel sauce and optional cinnamon garnish, they are perfect bite-sized treats for parties or special occasions.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs (from 12 whole crackers)
- 6 Tbsp unsalted butter, melted
- 1/2 tsp cinnamon
Cheesecake Filling
- 16 oz cream cheese (from two 8 oz packages, softened)
- 3 large eggs (room temperature)
- 14 oz sweetened condensed milk
Toppings
- 1 cup caramel sauce
- 1 cup heavy whipping cream (chilled)
- 1 Tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon to garnish (optional)
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, melted unsalted butter, and 1/2 teaspoon of cinnamon. Mix until the crumbs are evenly coated with butter. Press the mixture firmly into the bottom of a mini muffin tin or cupcake pan to form the crust base for each mini cheesecake.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth using a hand mixer or stand mixer. Add the eggs one at a time, mixing well after each addition. Gradually pour in the sweetened condensed milk and continue beating until the mixture is smooth and creamy.
- Bake the mini cheesecakes: Pour the cheesecake filling evenly over the prepared crusts in the mini muffin tin, filling each about three-quarters full. Bake in the preheated oven for approximately 15 minutes or until the centers are set but still slightly jiggly. Remove from oven and let cool completely at room temperature, then refrigerate for at least 2 hours to chill and firm up.
- Prepare the whipped topping: In a chilled mixing bowl, whip the heavy cream with granulated sugar and vanilla extract until soft peaks form. Be careful not to overbeat.
- Assemble and garnish: Once cheesecakes are fully chilled, remove them from the pan. Spoon or drizzle caramel sauce over each mini cheesecake. Pipe or dollop a generous amount of whipped cream on top and sprinkle with a light dusting of cinnamon if desired.
Notes
- Ensure cream cheese is softened to room temperature for a smooth batter without lumps.
- Use room temperature eggs to prevent cracking during baking.
- Chilling the whipped cream bowl and beaters helps achieve better whip volume.
- If you don’t have a mini muffin tin, use regular muffin tins for larger cheesecakes, adjusting baking time as necessary.
- Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 3 days.
