Indulge in the rich, creamy delight of Mini Cheesecakes with Caramel Sauce, a perfect treat that combines the soft, smooth texture of cheesecake with the sweet, buttery depth of caramel. Each bite-sized cheesecake is a little piece of heaven, ideal for dessert trays at parties or simply as a delightful end to any meal.
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Ingredients:
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1 1/2 cups graham cracker crumbs (from 12 whole crackers)
6 Tbsp unsalted butter, melted
1/2 tsp cinnamon
16 oz cream cheese, softened (from two 8oz packages)
3 large eggs, room temperature
14 oz sweetened condensed milk
1 cup caramel sauce
1 cup heavy whipping cream, chilled
1 Tbsp granulated sugar
1/2 tsp vanilla extract
1/4 tsp cinnamon (optional, for garnish)
Directions:
Preheat Oven to 350˚F. Line a 24-count muffin tin with standard cupcake liners.
Combine graham cracker crumbs, melted butter, and 1/2 tsp cinnamon. Stir to evenly moisten crumbs.
Divide crumbs between 24 cupcake liners, pressing into the base and slightly up the sides.
In a large mixing bowl, beat together cream cheese and eggs on high speed for 5 minutes, until smooth. Add condensed milk and mix on low speed until blended (2 min).
Divide cheesecake mix evenly between cupcake liners, filling about 3/4 full. Bake at 350˚F for 15 min.
Cool to room temp, then spoon caramel sauce over each cheesecake. Refrigerate for 2 hrs.
Whip heavy cream with sugar and vanilla until fluffy. Top each cheesecake with whipped cream and dust with cinnamon if desired.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 2 hours 30 minutes
Kcal: 233 kcal | Servings: 24 mini cheesecakes