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Mini Cheesecakes with Caramel Sauce

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!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs
Servings: 24 mini cheesecakes
Calories: 233 kcal
Course: Dessert
Cuisine: American

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

Instructions

How to Make the Crust:
    Cup of Yum
  1. Prep: Preheat Oven to 350˚F. Line a 24-count muffin tin with standard cupcake liners.
  2. 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.
  3. 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:
  1. 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).
  2. 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.
  3. 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:
  1. 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

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

% 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.