Mini Caramel Cheesecakes

These Mini Caramel Cheesecakes are creamy, rich, and perfect for any occasion. Featuring a buttery graham cracker crust, smooth cheesecake filling, and a homemade caramel topping. Their individual size makes serving easy and ensures everyone gets their own treat.

I make the caramel sauce in my Thermomix and love to use it for these mini cheesecakes. It is super easy to make with only a few pantry ingredients. You can also use store-bought caramel if you like.

If you love cheesecakes as much as I do, check out my famous New York-Style Cheesecake, German Cheesecake, Lemon Curd Cheesecake, Creamy Baked Biscoff Cheesecake, No-bake Kinder Bueno Cheesecake, or Chocolate Cherry Cheesecake.

Why You’ll Love These Mini Caramel Cheesecakes:

• Fantastic alternative to traditional full-sized cheesecakes
• Bake faster, chill quicker, and are easier to transport and serve
• The combination of tangy cream cheese and sweet caramel creates a luxurious flavor that’s impossible to resist.

Ingredients You’ll Need for the Mini Caramel Cheesecakes:

For the Crust:

• 1 1/2 cups graham cracker crumbs, from 12 whole crackers
• 6 Tbsp salted butter, melted
• 1/2 tsp cinnamon

For the Mini Cheesecakes:

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

Topping Ingredients:

• 1 cup caramel sauce
• 1 cup heavy whipping cream, chilled
• 1 Tbsp icing sugar
• 1/2 tsp vanilla extract
• 1/4 tsp cinnamon to garnish, optional

Instructions: How to Make the Mini Caramel Cheesecakes:

• Prepare the Crust: Preheat your oven to 350F. Line a 12-cup muffin pan with paper liners.
• In a bowl, combine graham cracker crumbs, melted butter, and cinnamon. Divide the mixture evenly among the muffin cups and press firmly into the bottom of each liner and slightly up the sides using a small spoon or your fingers.
• Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Beat in eggs one at a time, followed by condensed milk and mix on low speed until blended.
• Fill and Bake: Divide the cheesecake batter evenly among the prepared crusts. Bake at 350F for 15 minutes or until the centers are just set. Avoid overbaking.
• Remove from the oven and let cool completely before spooning each cheesecake with 1/2 to 1 Tbsp caramel sauce.
• Make the Whipped Cream: In a large mixing bowl, combine heavy cream, sugar, and vanilla extract and beat together with an electric mixer on high speed for 2 minutes or until whipped and fluffy.
• Chill: Refrigerate 2 hours or until fully chilled then top with whipped cream using a piping bag with large star tip. Lightly dust with cinnamon if desired. Serve with or without liners.

Tips for Success:

• For gluten free, use GF crackers/cookies or omit the crust and proceed with recipe as directed.
• Mixing the condensed milk on low speed helps eliminate the air bubbles which can cause the cheesecakes to crack.
• Use room-temperature cream cheese for the smoothest filling.
• Don’t overmix the batter after adding the eggs.
• Chill thoroughly before topping with caramel.
• Garnish with chopped pecans.

Storage:

Store mini cheesecakes in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.

These Mini Caramel Cheesecakes are perfect for parties, holidays, or whenever you need an elegant individual dessert. If you have tried out this recipe please leave a comment below, I would love to hear your feedback. Enjoy!

Recipe created by author.

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