Print

Mini Cheesecakes with Caramel Sauce Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 9 reviews

These Mini Cheesecakes with Caramel Sauce are a delightful and easy-to-make dessert perfect for any occasion. Featuring a buttery graham cracker crust, a smooth and creamy cheesecake filling, topped with luscious caramel sauce and a dollop of homemade whipped cream, these bite-sized treats offer a perfect balance of flavors and textures. Ready in just 30 minutes plus chilling time, they serve 24, making them an ideal option for parties or gatherings.

Ingredients

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 8oz 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

  1. Preheat and prepare muffin tin: Preheat the oven to 350˚F. Line a 24-count muffin tin with standard cupcake liners to prepare for the crust and batter.
  2. Make the crust: In a bowl, combine graham cracker crumbs, melted butter, and 1/2 tsp cinnamon. Stir them to evenly moisten the crumbs. Divide the crumb mixture evenly into the cupcake liners, about 1 tablespoon each. Using a small spoon or fingers, press the crumbs firmly into the base and slightly up the sides to form the crust.
  3. Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and eggs on high speed for 5 minutes until the mixture is blended and smooth, scraping down the bowl as needed. Next, add the sweetened condensed milk and mix on low speed for 2 minutes until fully combined.
  4. Fill and bake: Evenly divide the cheesecake batter among the 24 cupcake liners, filling each about 3/4 full (a level ice cream scoop works well). Bake in the 350˚F oven for 15 minutes. The cheesecakes should be set with a very slight jiggle in the center. Avoid over-baking—watch for cracking as a sign of overcooking.
  5. Cool and add caramel sauce: Allow the mini cheesecakes to cool to room temperature in the baking dish. Then spoon 1/2 to 1 tablespoon of caramel sauce onto each cheesecake.
  6. Chill: Refrigerate the cheesecakes for at least 2 hours or until completely chilled and set.
  7. Make the whipped cream: In a large mixing bowl, combine chilled heavy cream, granulated sugar, and vanilla extract. Beat on high speed using an electric mixer for 2 minutes or until the cream becomes fluffy and forms soft peaks.
  8. Top and garnish: Pipe the whipped cream onto each chilled mini cheesecake using a piping bag with a large star tip. Optionally, lightly dust with cinnamon for added flavor and presentation. Serve with or without the cupcake liners.

Notes

  • Use room temperature eggs and cream cheese for a smoother batter and better blending.
  • Do not over-bake the cheesecakes to avoid cracks and a dry texture.
  • If you don’t have caramel sauce, you can use store-bought or make your own by caramelizing sugar and adding cream.
  • Chilling the cheesecakes is essential for proper setting and flavor development.
  • For easier removal, run a thin knife around the edges after chilling if serving without liners.

Find it online: https://cookedbysarah.com/mini-cheesecakes-with-caramel-sauce-recipe/