
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
- Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners.
- In a small bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until evenly coated.
- 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.
- Bake for 5 minutes, then let cool while preparing the other layers.
Step 2: Prepare the Caramel Layer
- Combine sugar and water in a small saucepan over medium heat. Heat without stirring until the mixture turns a deep golden color.
- Quickly spoon about a teaspoon of caramel over each crust. Let it set while preparing the filling.
Step 3: Make the Cheesecake Filling
- Beat the softened cream cheese and sugar in a bowl until smooth and creamy.
- Add eggs one at a time, mixing after each addition. Stir in vanilla extract and heavy cream until fully combined.
- Pour the cheesecake filling over the caramel layer in the muffin cups, filling each about ¾ full.
Step 4: Bake the Cheesecakes
- 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.
- Bake for 20–25 minutes or until the cheesecakes are just set in the center.
- 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
- Gently remove the cheesecakes from the muffin tin and peel off the paper liners.
- 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.