Mini Cheesecakes with Caramel Sauce
User Reviews
5
Mini Cheesecakes with Caramel Sauce
Description
This recipe begins with a crust made from graham cracker crumbs mixed with melted butter and cinnamon, pressed into cupcake liners for individual mini cheesecakes. The filling consists of softened cream cheese, eggs beaten thoroughly to smoothness, and sweetened condensed milk mixed gently to prevent cracking. Baking for about 15 minutes produces a set cheesecake with a slight jiggle in the center, indicating proper doneness without overcooking.
The texture is creamy and dense but delicate due to the individual portions, and the cinnamon in the crust adds a warm note. Topping includes a generous spoonful of caramel sauce, with an optional whipped cream flavored with sugar and vanilla to offset the richness with lightness.
These mini cheesecakes are convenient for serving at gatherings or as individual desserts, easy to portion and store. The crust can be adapted for gluten-free diets by substituting crackers or omitting it. Mixing condensed milk on low speed avoids excess air and cracking during baking.
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 egg room temperature, large
- 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 optional, to garnish
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 a gluten-free version, use gluten-free crackers or omit the crust; cheesecakes remain tasty though crust aids in even rising.
- Mix condensed milk into batter on low speed to reduce air bubbles that can cause cracking while baking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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