Mini Cheesecakes with Caramel Sauce
User Reviews
5.0
720 reviews
Excellent
Mini Cheesecakes with Caramel Sauce
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These mini cheesecakes with caramel sauce are delicious! The base is just 3 ingredients. We love the flavor, texture and how completely EASY they were!
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Ingredients
For the Crust:
- 1 1/2 cups Graham cracker crumbs from 12 whole crackers*
- 6 Tbsp unsalted butter, melted
- 1/2 tsp cinnamon
For the Mini Cheesecakes:
- 16 oz cream cheese from two 8oz packages, softened
- 3 large eggs room temperature
- 14 oz sweetened condensed milk
Topping Ingredients:
- 1 cup Caramel sauce
- 1 cup heavy whipping cream chilled
- 1 Tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon to garnish optional
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Instructions
How to Make the Crust:
- Prep: Preheat Oven to 350˚F. Line a 24-count muffin tin with standard cupcake liners.
- In a bowl, combine 1 1/2 cups graham cracker crumbs, 6 Tbsp melted butter, and 1/2 tsp cinnamon. Stir to evenly moisten crumbs.
- Divide crumbs between 24 cupcake liners (about 1 Tbsp in each). Push crumbs into the base and slightly up the sides using a small spoon or your fingers.
How to Make Mini Cheesecakes:
- In a large mixing bowl, beat together 16 oz cream cheese and 3 eggs with on high speed 5 minutes, until blended and smooth, scraping down bowl as needed. Add condensed milk and mix on low speed** until blended (2 min).
- Divide cheesecake mix evenly between cupcake liners - about 3/4 full (or a level ice cream scoop in each one) and bake at 350˚F for 15 min. They should be set with a very slight jiggle in the center. Don't over-bake. If you notice them starting to crack in the oven, they are over-baking.
- Cool to room temp in baking dish then spoon 1/2 to 1 Tbsp caramel sauce over each one. Refrigerate 2 hrs or until fully chilled then top with whipped cream using a piping bag with large star tip. Lightly dust with cinnamon if desired. Serve with or without liners.
How to Make Whipped Cream:
- In a large mixing bowl, combine 1 cup cold heavy cream, 1 Tbsp sugar and 1/2 tsp vanilla and beat together with an electric mixer on high speed for 2 minutes or until whipped and fluffy.
Notes
- *For gluten free, use GF crackers/cookies or omit the crust and proceed with recipe as directed. The crust helps them rise more evenly but they still taste great without it.**Cooks Tip: Mixing the condensed milk on LOW speed helps knock out excess air bubbles which can cause the cheesecakes to crack.
Nutrition Information
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Calories
233kcal
(12%)
Carbs
20g
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Cholesterol
68mg
(23%)
Sodium
161mg
(7%)
Potassium
119mg
(3%)
Sugar
11g
(22%)
Vitamin A
570IU
(11%)
Vitamin C
0.5mg
(1%)
Calcium
86mg
(9%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 24mini cheesecakes
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233kcal | 12% |
| Carbs | 20g | |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 68mg | 23% |
| Sodium | 161mg | 7% |
| Potassium | 119mg | 3% |
| Sugar | 11g | 22% |
| Vitamin A | 570IU | 11% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 86mg | 9% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
720 reviews
Excellent
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