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!
Serving: 24 mini cheesecakes
Ingredients
For the Crust:
1½ cups graham cracker crumbs (from 12 whole crackers)*
6 Tbsp (3/4 stick) unsalted butter, melted
½ tsp cinnamon
For the Mini Cheesecakes:
16 oz cream cheese (from two 8oz packages), softened
3 large eggs, room temperature
14 oz can sweetened condensed milk
What You Will Need:
24 standard cupcake liners and 24 count muffin tin
Optional Whipped Cream & Topping Ingredients:
1 cup of cold heavy whipping cream
1 Tbsp granulated sugar
½ tsp vanilla extract
Cinnamon to garnish
1 cup caramel sauce
Instructions
How to Make Mini Cheesecakes with Caramel Sauce:
Prep: Preheat Oven to 350˚F. Combine 1½ cups graham cracker crumbs, 6 Tbsp melted butter and ½ 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.
Mix cream cheese and eggs with whisk attachment (or electric hand mixer) on high speed 5 minutes, or 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 ¾ full (or a flat ice cream scoop in each one) and bake at 350˚F for 15 minutes. 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 ½ 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 open 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 ½ 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.
