Name: Mini Caramel Cheesecakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup sugar; 1/3 cup butter, melted; 16 oz cream cheese, softened; 1 cup granulated sugar; 1 tsp vanilla extract; 2 large eggs; 1/2 cup sour cream; 1 cup brown sugar (for caramel sauce); 1/2 cup heavy cream (for caramel sauce); 4 tbsp butter (for caramel sauce); 1 tsp vanilla extract (for caramel sauce); Pinch of salt (for caramel sauce)

Why You’ll Love Mini Caramel Cheesecakes Recipe

Mini Caramel Cheesecakes are a show-stopping dessert that’s easier to make than it looks. They’re ideal for parties, holidays, or just treating yourself. The rich flavor of cream cheese paired with the sweet, buttery caramel creates an irresistible combination. Plus, their mini size makes them perfect for serving and sharing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

graham cracker crumbs
sugar
butter, melted
cream cheese, softened
granulated sugar
vanilla extract
large eggs
sour cream

For the caramel sauce:
brown sugar
heavy cream
butter
vanilla extract
salt

Directions

Preheat your oven to 325°F (163°C) and line a muffin tin with paper liners.
In a bowl, mix together graham cracker crumbs, sugar, and melted butter. Press a small amount firmly into the bottom of each liner to form the crust.
In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
Add the eggs one at a time, mixing just until combined. Gently stir in the sour cream.
Spoon the cheesecake mixture evenly over the prepared crusts in the muffin tin.
Bake for 20–25 minutes, or until the centers are set. Allow to cool completely in the pan, then chill in the refrigerator.
While cheesecakes are cooling, prepare the caramel sauce by combining brown sugar, heavy cream, butter, and salt in a saucepan over medium heat. Bring to a boil, stirring frequently until thickened, about 5–7 minutes. Remove from heat and stir in vanilla extract.
Once the cheesecakes are chilled, drizzle the cooled caramel sauce generously over each one before serving.

Servings and timing

Servings: 12 mini cheesecakes
Prep Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Calories: Approximately 300 kcal per serving

Variations

Chocolate Drizzle: Add a layer of melted chocolate on top of the caramel for a chocolate-caramel twist.
Salted Caramel: Sprinkle a pinch of flaky sea salt on top of the caramel for a sweet and salty flavor.
Nut Crust: Use crushed pecans or walnuts mixed with graham crackers for added texture.
Fruit Topping: Add a few slices of banana or berries on top before drizzling with caramel.
Pumpkin Cheesecake: Mix a few tablespoons of pumpkin puree and pumpkin spice into the filling for a fall-inspired version.

Storage/Reheating

Store the mini cheesecakes in an airtight container in the refrigerator for up to 5 days. They can also be frozen (without caramel) for up to 2 months. Thaw in the refrigerator overnight before adding caramel topping. Reheating isn’t necessary—these are best enjoyed chilled.

FAQs

What type of cream cheese should I use?

Use full-fat cream cheese for the creamiest texture. Make sure it’s softened to avoid lumps.

Can I make these ahead of time?

Yes, these mini cheesecakes can be made a day or two in advance. Add the caramel just before serving.

Can I use store-bought caramel?

Absolutely. While homemade caramel adds a rich touch, store-bought works well in a pinch.

How do I know when the cheesecakes are done?

The centers should be set but slightly jiggly. They will firm up more as they cool.

Can I make this without muffin liners?

You can, but liners make removing the cheesecakes much easier and cleaner.

Can I double the recipe?

Yes, you can double the ingredients and use two muffin pans to make 24 mini cheesecakes.

How do I prevent cracks in the cheesecake?

Avoid overmixing the batter and don’t overbake. Let them cool gradually.

Can I make a gluten-free version?

Yes, use gluten-free graham crackers for the crust.

Do I need a water bath?

No water bath is necessary for these mini cheesecakes, which simplifies the process.

Can I use a mini cheesecake pan?

Yes, a mini cheesecake pan works great and can give the cheesecakes a more defined shape.

Conclusion

Mini Caramel Cheesecakes are a delicious and elegant dessert that’s surprisingly simple to make. With their creamy filling, rich caramel topping, and perfect portion size, they’re sure to become a favorite for any occasion. Whether you’re baking for a party or just craving something sweet, these cheesecakes will not disappoint.