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