Irresistible Mini Caramel Cheesecakes: A Perfect Sweet Treat

Irresistible Mini Caramel Cheesecakes: A Perfect Sweet Treat

Craving a dessert that’s small in size but big on flavor? These Mini Caramel Cheesecakes are the perfect bite-sized indulgence, featuring a crisp graham cracker crust, creamy cheesecake filling, and a rich caramel glaze. They’re easy to make and absolutely unforgettable!


Ingredients You’ll Need

For the Crust:

  • 1 cup (100g) graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 4 tablespoons melted butter

For the Cheesecake Filling:

  • 1 cup (225g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ⅓ cup (80ml) sour cream

For the Caramel Topping:

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


How to Make Mini Caramel Cheesecakes

Step 1: Prepare the Crust

  1. Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
  2. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
  3. Spoon a heaping tablespoon of the crust mixture into each muffin cup and press firmly to create an even layer.
  4. Bake for 5 minutes and set aside to cool.

Step 2: Make the Cheesecake Filling

  1. In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
  2. Add the egg and vanilla extract, mixing until just combined. Stir in sour cream until the batter is silky.
  3. Pour the cheesecake batter evenly over the prepared crusts, filling each muffin cup about ¾ full.

Step 3: Bake the Cheesecakes

  1. Place the muffin tin in a larger baking dish. Add hot water to the baking dish until it reaches halfway up the sides of the muffin tin (water bath method).
  2. Bake for 18–20 minutes, or until the centers of the cheesecakes are just set.
  3. Remove from the oven, cool at room temperature, and refrigerate for at least 2 hours.

Step 4: Prepare the Caramel Topping

  1. In a saucepan, combine sugar and water over medium heat. Cook without stirring until the sugar melts and turns a golden amber color.
  2. Remove from heat and let cool for 2–3 minutes to thicken slightly.
  3. Drizzle the caramel over the chilled cheesecakes for a glossy, decadent finish.

Step 5: Serve and Enjoy

  1. Carefully peel off the paper liners and plate the cheesecakes.
  2. Garnish with a sprinkle of sea salt for a salted caramel twist, or enjoy them as is!

Why You’ll Love These Mini Cheesecakes

  • Bite-Sized Bliss: Perfectly portioned for parties, gatherings, or a personal treat.
  • Rich and Creamy: A delightful combination of creamy cheesecake and sweet caramel.
  • Versatile Recipe: Customize with your favorite toppings like chocolate shavings or fresh fruit.

Tips for Success

  • Room Temperature Ingredients: Ensure the cream cheese and eggs are at room temperature for a smooth batter.
  • Don’t Overbake: Keep an eye on the cheesecakes to prevent overbaking, as they’ll continue to set as they cool.
  • Caramel Timing: Watch the caramel closely to avoid burning—it can darken quickly.

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