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Mini Cheesecakes with Caramel Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 47 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Total Time: 38 minutes (plus at least 2 hours chilling time)
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Mini Cheesecakes with Caramel Sauce are a delightful and easy-to-make dessert perfect for any occasion. Featuring a buttery graham cracker crust and a creamy, smooth cheesecake filling, they are baked to perfection and topped with luscious caramel sauce, with an optional pinch of sea salt to enhance the flavor. Perfectly portioned in bite-sized servings, they’re simple to prepare and sure to impress your guests.

Ingredients

Scale

For the crust:

  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted

For the cheesecake filling:

  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1 tablespoon all-purpose flour

For the topping:

  • 1/2 cup caramel sauce (store-bought or homemade)
  • Pinch of sea salt (optional, for garnish)

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 325°F (160°C) and line a 12-cup muffin pan with paper liners to prevent sticking and for easy removal of the mini cheesecakes.
  2. Make the crust: In a small bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly until the mixture is evenly combined. Press approximately 1 tablespoon of this mixture into the bottom of each muffin liner to form the crust. Bake the crusts for 5 minutes, then set aside to cool slightly.
  3. Prepare cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar together using a mixer until smooth and creamy. Add the eggs one at a time, beating well after each addition to ensure a smooth mixture. Then stir in the vanilla extract, sour cream, and flour just until combined, taking care not to overmix.
  4. Fill muffin cups: Evenly divide the cheesecake batter among the muffin cups, filling each about three-quarters full to allow room for slight rising during baking.
  5. Bake the mini cheesecakes: Place the muffin pan in the oven and bake for 16 to 18 minutes, or until the cheesecake centers are just set and slightly jiggly. Remove from oven and allow to cool in the pan for 10 minutes before transferring the cheesecakes to a wire rack.
  6. Chill: Refrigerate the mini cheesecakes for at least 2 hours, or until fully chilled and firm.
  7. Add topping and serve: Just before serving, spoon caramel sauce generously over each mini cheesecake. Optionally, sprinkle with a tiny pinch of sea salt to enhance the flavors. Serve chilled and enjoy!

Notes

  • You can top these mini cheesecakes with chopped pecans, a drizzle of chocolate, or whipped cream for added flavor and texture.
  • Store the mini cheesecakes in the refrigerator for up to 5 days.
  • For longer storage, you can freeze the mini cheesecakes without the caramel sauce and add the sauce just before serving.

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Find it online: https://simplemealsbykim.com/mini-cheesecakes-with-caramel-sauce-recipe/