In the world of desserts, cheesecake holds a special place. It’s creamy, it’s decadent, and it’s beloved by many. But sometimes, a full-sized cheesecake can be too much of a commitment, both in making and eating. That’s where these delightful mini cheesecakes with caramel sauce come into play. Perfect for parties, family gatherings, or when you’re in need of a sweet treat without the guilt of leftovers, these mini delights are sure to please everyone. Plus, they’re surprisingly easy to make. Let’s dive into the recipe.
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs, from 12 whole crackers
- 6 Tbsp unsalted butter, melted
- 1/2 tsp cinnamon
For the Mini Cheesecakes:
- 16 oz cream cheese, from two 8oz 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 granulated sugar
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon to garnish, optional
Directions:
How to Make the Crust:
- Preheat your oven to 350˚F.
- Line a 24-count muffin tin with standard cupcake liners.
- In a bowl, combine graham cracker crumbs, melted butter, and cinnamon. Stir until the crumbs are evenly moistened.
- Divide the crumbs between the cupcake liners, pressing them into the base and slightly up the sides.
How to Make Mini Cheesecakes:
- In a large mixing bowl, beat the cream cheese and eggs on high speed for 5 minutes.
- Add the condensed milk and mix on low speed until well blended.
- Divide the cheesecake mix among the cupcake liners and bake for 15 minutes.
- Allow to cool, then spoon caramel sauce over each one and refrigerate for 2 hours.
How to Make Whipped Cream:
- Beat the cold heavy cream, sugar, and vanilla on high speed until fluffy.
- Top the chilled cheesecakes with whipped cream and dust with cinnamon if desired.
Quick Facts:
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 2 hours 30 minutes
- Calories: 233 kcal per serving
- Servings: 24 mini cheesecakes
These mini cheesecakes with caramel sauce are not just delicious; they’re also a testament to the joy of baking. With their creamy texture, rich flavor, and the perfect touch of sweetness from the caramel, they’re bound to be a hit at any event. The added bonus of individual servings means no need for slicing and easy distribution among your guests.
Whether you’re a seasoned baker or new to the kitchen, this recipe is straightforward and rewarding. So next time you’re pondering over what dessert to make, consider these mini cheesecakes. They’re a small treat that packs a big punch of flavor. Happy baking!
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Mini Cheesecakes with Caramel Sauce
- Total Time: 30 minutes
Description
Dive into the luxurious taste of Mini Cheesecakes with Caramel Sauce, a dessert that promises a blissful journey into sweetness. Each bite combines the creamy texture of cheesecake with the rich, golden swirl of caramel, offering a symphony of flavors that’s both comforting and exhilarating. This treat is not just a dessert; it’s an experience designed to enchant your taste buds and leave you craving more.
Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs, from 12 whole crackers
6 Tbsp unsalted butter, melted
1/2 tsp cinnamon
For the Mini Cheesecakes:
16 oz cream cheese, from two 8oz 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 granulated sugar
1/2 tsp vanilla extract
1/4 tsp cinnamon to garnish, optional
Instructions
How to Make the Crust: Preheat Oven to 350˚F. Line a 24-count muffin tin with standard cupcake liners. Combine graham cracker crumbs, melted butter, and cinnamon. Stir to evenly moisten crumbs. Divide crumbs between cupcake liners, pressing into the base and slightly up the sides.
How to Make Mini Cheesecakes: In a large mixing bowl, beat cream cheese and eggs on high speed for 5 minutes. Add condensed milk and mix on low speed until blended. Divide cheesecake mix between cupcake liners and bake for 15 minutes. Cool, then spoon caramel sauce over each one and refrigerate for 2 hours.
How to Make Whipped Cream: Beat cold heavy cream, sugar, and vanilla on high speed until fluffy. Top chilled cheesecakes with whipped cream and dust with cinnamon if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes