These Caramel Mini Cheesecakes are the perfect bite-sized indulgence for when you want something rich, creamy, and just a little bit fancy! They have a buttery graham cracker crust, a smooth cheesecake filling, and a generous layer of luscious caramel on top. Perfect for parties, gatherings, or a delightful treat after dinner, these mini cheesecakes are sure to be a hit. Let’s dive into this easy yet decadent dessert recipe!
Table of Contents
- Ingredients for Caramel Mini Cheesecakes
- Instructions for Caramel Mini Cheesecakes
- Baking Tips & Notes
- Recipe Variations & Substitutions
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients for Caramel Mini Cheesecakes
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 1/4 cup sour cream
For the Caramel Topping:
- 1/2 cup caramel sauce (store-bought or homemade)
- 1/4 teaspoon sea salt (optional, for salted caramel)
Instructions for Caramel Mini Cheesecakes
Step 1: Preheat the Oven
- Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners.
Step 2: Make the Crust
- In a small mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are evenly coated.
- Spoon about 1 tablespoon of the crust mixture into each cupcake liner and press it down firmly to form an even layer. Use the back of a spoon or the bottom of a small glass to compact the crust.
Step 3: Make the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.
- Add the vanilla extract, sour cream, and eggs, one at a time, mixing just until combined. Do not overmix, as this can incorporate too much air.
Step 4: Fill the Muffin Cups
- Divide the cheesecake batter evenly among the cupcake liners, filling each one about 3/4 full.
- Tap the muffin tin gently on the counter to remove any air bubbles.
Step 5: Bake the Cheesecakes
- Bake in the preheated oven for 18-20 minutes, or until the centers are set but still slightly jiggly.
- Allow the cheesecakes to cool in the muffin tin for 10 minutes, then transfer them to a wire rack to cool completely.
Step 6: Add the Caramel Topping
- Once the cheesecakes are completely cooled, spoon about 1-2 teaspoons of caramel sauce over each cheesecake. If desired, sprinkle a small pinch of sea salt on top for a salted caramel flavor.
- Refrigerate the cheesecakes for at least 1 hour before serving to allow them to set.
Baking Tips & Notes
- Room Temperature Ingredients: Make sure the cream cheese, eggs, and sour cream are at room temperature. This ensures a smooth, lump-free cheesecake filling.
- Don’t Overmix: Overmixing the batter can incorporate too much air, which may cause the cheesecakes to crack. Mix just until the ingredients are combined.
- Chilling Time: Allow enough chilling time in the refrigerator so the cheesecakes can firm up properly. This will make them easier to remove from the liners and serve.
Recipe Variations & Substitutions
- Chocolate Caramel Mini Cheesecakes: Add 1/4 cup of melted chocolate to the cheesecake filling for a chocolate twist, and drizzle with extra chocolate sauce.
- Oreo Crust: Use crushed Oreo cookies instead of graham crackers for a chocolatey base.
- Fruit Topping: Replace the caramel with strawberry or raspberry sauce for a fruity alternative.
Frequently Asked Questions (FAQs)
1. How do I store Caramel Mini Cheesecakes?
Store the 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 in the refrigerator before serving.
2. Can I use a different type of crust?
Yes! You can use crushed shortbread cookies or gingersnap cookies for a different flavor, depending on your taste preferences.
3. How do I prevent the cheesecakes from cracking?
Avoid overmixing the batter and be sure to bake the cheesecakes at a lower temperature. Cooling them gradually in the oven with the door slightly open can also help prevent cracking.
4. Can I make these cheesecakes in advance?
Absolutely! These mini cheesecakes are perfect for making ahead. Prepare them 1-2 days in advance, store in the refrigerator, and add the caramel topping just before serving.
These Caramel Mini Cheesecakes are the perfect way to enjoy a classic cheesecake in a convenient, individual size. The combination of creamy cheesecake, buttery crust, and smooth caramel topping makes for a dessert that’s both elegant and incredibly delicious. Whether you’re making them for a special occasion or just because, these mini cheesecakes are sure to impress. Give this easy recipe a try, and enjoy every caramel-drizzled bite!
Happy baking, and enjoy this creamy, sweet treat!
