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Mini Caramel Cheesecakes

Rich and creamy mini cheesecakes with a buttery graham cracker crust and caramel topping, perfect for parties, holidays, or whenever you need an elegant individual dessert.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 16 Servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Muffin pan with paper liners

Method
 

  1. Prepare the Crust: Preheat your oven to 350F. Line a 12-cup muffin pan with paper liners.
  2. 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.
  3. 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.
  4. 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.
  5. Remove from the oven and let cool completely before spooning each cheesecake with 1/2 to 1 Tbsp caramel sauce.
  6. 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.
  7. 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.

Notes

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.