Description
These Mini Cheesecakes with Caramel Sauce are a delightful bite-sized dessert featuring a cinnamon-spiced graham cracker crust topped with a smooth and creamy cheesecake filling. Finished with a luscious caramel drizzle and homemade whipped cream, they are perfect for parties, gatherings, or an elegant treat any time.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs (from 12 whole crackers)
- 6 Tbsp unsalted butter, melted
- 1/2 tsp cinnamon
Cheesecake Filling
- 16 oz cream cheese (from two 8oz packages, softened)
- 3 large eggs (room temperature)
- 14 oz sweetened condensed milk
Toppings
- 1 cup caramel sauce
- 1 cup heavy whipping cream (chilled)
- 1 Tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon (optional, for garnish)
Instructions
- Prepare the Crust: Preheat your oven to 350˚F and line a 24-count muffin tin with standard cupcake liners. In a medium bowl, combine graham cracker crumbs, melted butter, and cinnamon. Stir until the crumbs are evenly moistened. Divide the mixture evenly among the cupcake liners, about 1 tablespoon each, pressing firmly into the base and slightly up the sides to form a crust.
- Make the Cheesecake Filling: In a large mixing bowl, beat together the softened cream cheese and eggs on high speed for 5 minutes until the mixture is smooth and well blended, stopping occasionally to scrape down the sides of the bowl. Reduce the mixer speed to low and slowly add the sweetened condensed milk, mixing for another 2 minutes until fully incorporated.
- Fill and Bake: Spoon or scoop the cheesecake batter evenly into the prepared crust-lined muffin cups, filling each about 3/4 full. Bake at 350˚F for 15 minutes. The mini cheesecakes should be set with a slight jiggle in the center; avoid overbaking to prevent cracking.
- Cool and Top with Caramel: Let the mini cheesecakes cool to room temperature in the muffin tin. Once cooled, spoon 1/2 to 1 tablespoon of caramel sauce over each cheesecake. Place them in the refrigerator to chill for at least 2 hours until fully set.
- Prepare Whipped Cream: In a chilled mixing bowl, combine the cold heavy cream, granulated sugar, and vanilla extract. Using an electric mixer, beat on high speed for about 2 minutes until the cream forms light, fluffy peaks.
- Finish and Serve: After the cheesecakes are fully chilled, pipe or spoon the whipped cream on top using a piping bag fitted with a large star tip for an elegant finish. Optionally, dust with a pinch of cinnamon. Serve chilled, with or without the cupcake liners.
Notes
- Make sure the cream cheese is fully softened to achieve a smooth batter without lumps.
- Use room temperature eggs to prevent curdling and ensure even mixing.
- Do not overbake the cheesecakes; slight jiggle in the center is ideal.
- If desired, homemade caramel sauce can be used for superior flavor.
- Whipped cream can be prepared just before serving to maintain its texture.
- The mini cheesecakes can be stored in the refrigerator for up to 3 days.