Mini Caramel Cheesecake
A delightful bite-sized dessert that combines rich cheesecake flavors with a luscious caramel twist. Perfect for any gathering or just to satisfy your sweet tooth.
Ingredients
For the crust
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup caramel sauce (plus more for topping)
Instructions
Preparation of the Crust
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until all crumbs are well coated and the mixture resembles wet sand.
- Press the crumb mixture evenly into the bottom of a muffin tin lined with cupcake liners.
Making the Cheesecake Filling
- In another bowl, beat the softened cream cheese with sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
- Gently fold in the caramel sauce, ensuring it’s well incorporated.
Assemble and Bake
- Spoon the cheesecake filling over the crust in each muffin liner, filling each about 3/4 of the way full.
- Bake for 20-25 minutes until the filling is just set and slightly puffed.
- Allow the cheesecakes to cool in the muffin tin for about 10 minutes before transferring them to the fridge to chill completely.
Notes
If you want a more intense caramel flavor, feel free to add an extra tablespoon of caramel sauce into the cheesecake filling! For a crunchy topping, consider sprinkling crushed nuts or toffee bits on top just before serving.