Decadent Mini Caramel Cheesecakes: A Bite-Sized Dessert Delight

Decadent Mini Caramel Cheesecakes: A Bite-Sized Dessert Delight

Treat yourself to these indulgent Mini Caramel Cheesecakes, featuring a buttery graham cracker crust, velvety cream cheese filling, and a luscious caramel topping. Perfect for any occasion, this recipe guarantees a show-stopping dessert that everyone will love!


Ingredients

For the Crust:

  • 1 cup (100g) graham cracker crumbs
  • 3 tablespoons melted unsalted butter
  • 1 tablespoon granulated sugar

For the Cheesecake Filling:

  • 1 cup (225g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup (120ml) heavy cream

For the Caramel Layer:

  • ½ cup (120g) granulated sugar
  • 2 tablespoons water


Instructions

Step 1: Make the Crust

  1. Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners.
  2. In a small bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until evenly coated.
  3. Spoon a tablespoon of the mixture into each muffin cup and press it down firmly with the back of a spoon or a flat-bottomed glass.
  4. Bake for 5 minutes, then let cool while preparing the other layers.

Step 2: Prepare the Caramel Layer

  1. Combine sugar and water in a small saucepan over medium heat. Heat without stirring until the mixture turns a deep golden color.
  2. Quickly spoon about a teaspoon of caramel over each crust. Let it set while preparing the filling.

Step 3: Make the Cheesecake Filling

  1. Beat the softened cream cheese and sugar in a bowl until smooth and creamy.
  2. Add eggs one at a time, mixing after each addition. Stir in vanilla extract and heavy cream until fully combined.
  3. Pour the cheesecake filling over the caramel layer in the muffin cups, filling each about ¾ full.

Step 4: Bake the Cheesecakes

  1. Place the muffin tin in a larger baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the muffin tin.
  2. Bake for 20–25 minutes or until the cheesecakes are just set in the center.
  3. Remove the muffin tin from the water bath and let the cheesecakes cool at room temperature. Chill in the refrigerator for at least 2 hours before serving.

Step 5: Serve and Enjoy

  1. Gently remove the cheesecakes from the muffin tin and peel off the paper liners.
  2. Flip the cheesecakes upside-down to showcase the glossy caramel layer on top.

Why This Recipe is a Must-Try

  • Perfectly Portion-Controlled: These individual cheesecakes make serving and enjoying easy.
  • Rich Flavors: The combination of creamy cheesecake, buttery crust, and caramelized sugar creates a dessert that’s impossible to resist.
  • Elegant and Easy: With a professional finish, this recipe is simple enough for home bakers.

Pro Tips

  • Prevent Cracks: Using a water bath helps ensure the cheesecakes bake evenly and stay creamy.
  • Caramel Timing: Keep an eye on the caramel as it cooks to avoid burning.
  • Make Ahead: These mini cheesecakes can be prepared a day in advance and stored in the fridge.

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