Irresistible Mini Caramel Cheesecakes for Every Occasion

Mini Caramel Cheesecakes

These mini cheesecakes feature a rich cream cheese filling on a graham cracker crust, topped with smooth caramel and a sprinkle of sea salt or nuts. They’re portable, elegant, and utterly irresistible.

Ingredients (Makes about 12 mini cheesecakes)

For the Crust:

• 1 cup graham cracker crumbs (about 8 crackers)
• 2 tablespoons granulated sugar
• 4 tablespoons melted butter

For the Cheesecake Filling:

• 2 (8 oz) packages cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup sour cream (optional for extra creaminess)

For the Topping:

• ½ cup caramel sauce (store-bought or homemade)
• Optional: sea salt, chopped pecans, or whipped cream for garnish

Instructions

1. Preheat oven to 325°F (160°C). Line a muffin tin with paper liners.
2. Make the crust:
   In a bowl, mix graham cracker crumbs, sugar, and melted butter. Spoon about 1 tablespoon into each muffin cup and press down firmly. Bake for 5 minutes, then let cool slightly.
3. Make the filling:
   In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Add vanilla (and sour cream if using), and mix until combined.
4. Bake the cheesecakes:
   Divide the filling evenly among the crusts. Bake for 18–20 minutes, or until centers are just set. Cool to room temperature, then refrigerate for at least 2 hours (or overnight).
5. Add caramel topping:
   Once chilled, spoon caramel sauce over each cheesecake. Garnish with a pinch of sea salt, nuts, or whipped cream if desired.

Tips:

• Use a mini cheesecake pan for perfectly shaped sides (but muffin tins work great).
• For homemade caramel, melt 1 cup sugar with ¼ cup water, then add ½ cup heavy cream and 2 tbsp butter off heat.
• Store in the fridge for up to 5 days, or freeze (without caramel) for up to 1 month.