Mini Caramel Cheesecakes

Indulge in the delightful Mini Caramel Cheesecakes that are not only mouthwateringly delicious but also incredibly easy to make. With a cheesecake base that requires just three simple ingredients, you can enjoy the rich taste and creamy texture of a classic cheesecake without the fuss. If you’re a fan of traditional cheesecakes but crave the simplicity of a no-bake dessert, this recipe is perfect for you!

Best Mini Caramel Cheesecakes

Mini Caramel Cheesecakes are an absolute delight to make and indulge in. With their smooth and creamy texture, they melt in your mouth with every bite. The process of creating these mini delights is as enjoyable as the end result. Starting with a buttery graham cracker crust, each mini cheesecake is filled with a rich and velvety cream cheese mixture, perfectly balanced with just the right amount of sweetness. But the real magic happens when they’re topped with a luscious layer of caramel sauce, adding a decadent touch that elevates these treats to a whole new level of indulgence. Whether you’re serving them at a party or enjoying them as a special treat for yourself, these Mini Caramel Cheesecakes are sure to impress with their irresistible flavor and charming presentation.

Ingredients for Mini Caramel Cheesecakes:

These mini cheesecakes come together effortlessly and can be easily doubled to satisfy a larger gathering.

• Cream Cheese: Ensure it’s at room temperature for even mixing. We opt for regular cream cheese bricks to achieve the ideal texture and flavor. Light or whipped alternatives may not yield the same results in terms of taste and consistency.
• Eggs: Using room-temperature eggs is the key to achieving a smooth batter.
• Sweetened Condensed Milk: This secret ingredient adds the perfect level of sweetness and creaminess to the cheesecake.
• Crust: A blend of graham cracker crumbs, melted butter, and cinnamon creates the ultimate cheesecake crust. For those preferring a gluten-free option, feel free to substitute GF graham crackers or skip the crust altogether.

Make-Ahead:

These mini caramel cheesecakes are perfect for preparing in advance. You can fully assemble, decorate, cover, and refrigerate them overnight. Surprisingly, ours tasted even better the next day, maintaining their perfect appearance. We’re big fans of make-ahead desserts!

• To Refrigerate: Simply cover them in an airtight container and refrigerate for up to 3 days.
• Freezing: If you’re planning to freeze them, do so before adding the sauce or whipped cream topping. Flash-freeze the cheesecakes by placing them on a sheet pan in the freezer. Once frozen, transfer them to a covered container or airtight zip-top bag, ensuring to remove any excess air.
• To Serve: Thaw the cheesecakes in the refrigerator overnight before serving.

These mini caramel cheesecakes are not only incredibly easy to make but also wonderfully creamy and delicious! Prepare them a day in advance to simplify your hosting duties before entertaining friends and family. With their irresistible flavor and adorable presentation, these cheesecake cupcakes are the ultimate party dessert!

Love cheesecakes? Be sure to check out these other delicious cheesecake recipes!

• Blueberry Cheesecake Crumb Cake
• Carrot Cake Cheesecake
• Chocolate Raspberry Cheesecake

Mini Caramel Cheesecakes

Prepare to be delighted by these mini caramel cheesecakes! With just three simple ingredients in the base, they are a breeze to make. We're captivated by their irresistible flavor, luxurious texture, and above all, how astonishingly EASY they are to whip up! These little treats are a true testament to the beauty of simplicity in baking.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Refrigerate 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 24

Ingredients

  

For the Crust:

• 1 1/2 cups of graham cracker crumbs 12 whole crackers*
• 6 tablespoons unsalted butter melted
• 1/2 teaspoon cinnamon

For the Mini Cheesecakes:

• 16 oz cream cheese two 8oz packages, softened
• 3 large eggs room temperature
• 14 oz sweetened condensed milk

Topping:

• 1 cup caramel sauce
• 1 cup heavy whipping cream chilled
• 1 tablespoon granulated sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon to garnish optional

Instructions

 

How to Make the Crust:

• Preheat your oven to 350˚F and line a 24-count muffin tin with standard cupcake liners.
• In a bowl, combine 1 1/2 cups of graham cracker crumbs, 6 tablespoons of melted butter, and 1/2 teaspoon of innamon. Mix well until the crumbs are evenly moistened.
• Divide the crumb mixture between the 24 cupcake liners, placing about 1 tablespoon of the mixture into each liner.
• Use a small spoon or your fingers to press the crumbs firmly into the base and slightly up the sides of each liner.

How to Make Mini Cheesecakes:

• In a large mixing bowl, beat together 16 oz of cream cheese and 3 eggs on high speed for 5 minutes, until the mixture is smooth and well blended. Be sure to scrape down the sides of the bowl as needed.
• Add the sweetened condensed milk to the bowl and mix on low speed for about 2 minutes, until everything is thoroughly combined.
• Divide the cheesecake mixture evenly between the cupcake liners, filling each about 3/4 full (or using a level ice cream scoop for each one).
• Bake the cheesecakes at 350˚F for 15 minutes. They should be set with a very slight jiggle in the center. Avoid over-baking, as this can cause them to crack. If you notice any cracking in the oven, they are likely overdone.
• Allow the cheesecakes to cool to room temperature in the baking dish. Once cooled, spoon 1/2 to 1 tablespoon of caramel sauce over each cheesecake.
• Refrigerate the cheesecakes for at least 2 hours, or until fully chilled.
• Before serving, top each cheesecake with whipped cream using a piping bag fitted with a large star tip. For an extra touch of flavor, lightly dust with cinnamon if desired.
• These mini caramel cheesecakes can be served with or without liners, depending on your preference.

How to Make Whipped Cream:

• In a large mixing bowl, combine 1 cup of cold heavy cream, 1 tablespoon of sugar, and 1/2 teaspoon of vanilla extract.
• Using an electric mixer, beat the mixture on high speed for about 2 minutes, or until it becomes thick and fluffy.

Notes

1. Gluten-Free Option: For a gluten-free version, use GF crackers/cookies for the crust, or simply omit the crust altogether and proceed with the recipe as directed. While the crust aids in even rising, the cheesecakes still taste delightful without it.
2. Cook's Tip: When mixing the condensed milk, utilize the low speed setting to eliminate excess air bubbles. This helps prevent the cheesecakes from cracking during baking.

Keyword Mini Caramel Cheesecakes

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