Mini Caramel Cheesecakes
These mini caramel cheesecakes are rich, creamy, and perfectly portioned for parties or celebrations. With a buttery graham cracker crust, silky cheesecake filling, gooey caramel topping, and a cloud of whipped cream, they're as impressive as they are easy to make.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 6 Tbsp unsalted butter melted
- 1/2 tsp cinnamon
- For the Mini Cheesecakes:
- 16 oz cream cheese softened
- 3 large eggs room temperature
- 14 oz sweetened condensed milk
For the Topping:
- 1 cup caramel sauce
- 1 cup heavy whipping cream chilled
- 1 Tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon optional optional
Instructions
- Preheat oven to 350°F. Line a 24-cup muffin tin with cupcake liners.
- Combine graham cracker crumbs, melted butter, and cinnamon.
- Press about 1 tablespoon into each liner.
- In a bowl, beat cream cheese and eggs on high speed for 5 minutes.
- Add sweetened condensed milk and mix just until blended.
- Divide mixture among the liners (3/4 full).
- Bake for 15 minutes. Let cool completely.
- See full steps with tips & photos → https://mischacrossing.com/mini-caramel-cheesecakes/
Notes
- For a firmer texture, chill overnight before serving.
- Use store-bought or homemade caramel sauce—both work well.
- These cheesecakes freeze beautifully without the whipped cream—just thaw and top before serving.
- Optional garnish ideas: sea salt flakes, chopped pecans, or chocolate drizzle.