Description
These mini cheesecakes are a perfect bite-sized dessert with a buttery graham cracker crust, rich and creamy filling, and topped with a luscious caramel whipped cream. They are the ideal treat for any occasion!
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs, from 12 whole crackers
- 6 Tbsp unsalted butter, melted
- 1/2 tsp cinnamon
- 16 oz cream cheese, from two 8oz packages, softened
- 3 large eggs, room temperature
- 14 oz sweetened condensed milk
- 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
- Preheat the oven to 325°F (165°C) and line a 24-cup mini muffin tin with paper liners.
- In a small bowl, mix the graham cracker crumbs, melted butter, and cinnamon until well combined. Press about 1 tablespoon of the mixture into the bottom of each muffin cup, pressing down firmly to form the crust.
- Bake the crusts for 5-7 minutes until golden, then remove from the oven and let them cool.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add the eggs, one at a time, beating well after each addition. Add the sweetened condensed milk and beat until smooth and fully incorporated.
- Spoon the cream cheese mixture into each muffin cup, filling it almost to the top.
- Bake the mini cheesecakes for 15-20 minutes, or until the centers are set. Let them cool to room temperature, then refrigerate for at least 4 hours or overnight.
- To make the topping, whip the heavy whipping cream with the granulated sugar and vanilla extract until soft peaks form. Gently fold in the caramel sauce until well combined.
- Once the cheesecakes are chilled, spoon the caramel whipped cream topping on top of each mini cheesecake and sprinkle with a pinch of cinnamon if desired.
- Serve and enjoy these creamy, indulgent mini cheesecakes!
Notes
- Ensure the cream cheese is softened for easy mixing and a smooth filling.
- If you don’t have a mini muffin tin, you can use a standard muffin tin, but the baking time may need to be adjusted.
- For a variation, you can top the cheesecakes with fresh fruit, such as berries, instead of the caramel whipped cream.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 240
- Sugar: 18 g
- Sodium: 170 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg