Looking for a show-stopping dessert that’s easy to make? These mini cheesecakes with caramel sauce are creamy, rich, and perfect for any occasion. With just a few simple steps, you’ll impress your guests every time.
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Why You’ll Love This Mini Cheesecakes with Caramel Sauce Recipe
Mini cheesecakes are a foolproof dessert—small, elegant, and packed with flavor. Here’s why this recipe stands out:
- Perfect Portions – No slicing needed! Each mini cheesecake is individually sized for easy serving.
- Creamy & Smooth Texture – A velvety filling that melts in your mouth.
- Easy to Customize – Swap toppings or crusts to match your taste.
- Make-Ahead Friendly – Prepare them a day in advance for stress-free entertaining.
- Crowd-Pleasing Flavor – The caramel sauce adds a sweet, buttery finish everyone loves.
Whether it’s a dinner party, holiday gathering, or just a sweet treat, these mini cheesecakes deliver every time.
Ingredients for Mini Cheesecakes with Caramel Sauce
For the Crust:
- 1 ½ cups graham cracker crumbs (about 10 full crackers)
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- ⅔ cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup sour cream
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cubed
- ½ cup heavy cream
- 1 tsp vanilla extract
- ¼ tsp salt
Optional Garnishes:
- Whipped cream
- Sea salt flakes
- Chopped nuts
How to Make Mini Cheesecakes with Caramel Sauce
Step 1: Prepare the Crust
- Preheat oven to 325°F (163°C). Line a muffin tin with 12 cupcake liners.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press 1 tbsp of the mixture into each liner, using a spoon to compact it firmly.
- Bake for 5 minutes, then let cool while preparing the filling.
Step 2: Make the Cheesecake Filling
- Beat cream cheese and sugar until smooth (about 2 minutes).
- Add eggs one at a time, mixing well after each.
- Stir in vanilla and sour cream until just combined—don’t overmix.
- Divide the batter evenly among the crusts, filling each about ¾ full.
Step 3: Bake & Cool
- Bake for 18–20 minutes until the edges are set but the centers are slightly jiggly.
- Turn off the oven, crack the door, and let them cool inside for 10 minutes.
- Transfer to a wire rack to cool completely, then refrigerate for at least 4 hours.
Step 4: Prepare the Caramel Sauce
- Heat sugar in a saucepan over medium heat, stirring until melted (about 5 minutes).
- Once amber-colored, add butter and whisk until melted.
- Slowly pour in heavy cream while stirring—be careful, it will bubble.
- Remove from heat, stir in vanilla and salt, then let cool slightly.
Step 5: Assemble & Serve
- Drizzle caramel sauce over chilled cheesecakes.
- Top with whipped cream, sea salt, or nuts if desired.
Serving Suggestions for Mini Cheesecakes with Caramel Sauce
- Elegant Presentation – Serve on a dessert platter with extra caramel drizzled on the plate.
- Holiday Twist – Add a sprinkle of cinnamon or crushed peppermint for seasonal flair.
- Chocolate Lover’s Version – Mix mini chocolate chips into the batter or drizzle with chocolate sauce.
- Fruity Variation – Top with fresh berries or a berry compote for a tangy contrast.
Mini Cheesecakes with Caramel Sauce
Mini Cheesecakes with Caramel Sauce
Individually portioned, velvety mini cheesecakes with a buttery graham cracker crust and homemade caramel sauce, easy to make and perfect for entertaining!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs ~10 crackers
- ¼ cup granulated sugar
- 6 tbsp unsalted butter melted
- For the Cheesecake Filling:
- 16 oz 2 blocks cream cheese, softened
- ⅔ cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- ½ cup sour cream
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tbsp unsalted butter cubed
- ½ cup heavy cream
- 1 tsp vanilla extract
- ¼ tsp salt
Optional Garnishes:
- Whipped cream
- sea salt flakes
- chopped nuts.
Instructions
Prepare the Crust:
- Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with liners.
- Mix graham cracker crumbs, sugar, and melted butter. Press 1 tbsp firmly into each liner.
- Bake for 5 minutes, then cool.
Make the Filling:
- Beat cream cheese and sugar until smooth. Add eggs one at a time.
- Mix in vanilla and sour cream until just combined.
- Divide batter evenly among crusts (¾ full).
Bake & Cool:
- Bake 18–20 minutes until edges set (centers slightly jiggly).
- Turn off oven, crack door, and let cool inside for 10 minutes.
- Chill in fridge for at least 4 hours.
Caramel Sauce:
- Melt sugar in a saucepan over medium heat until amber.
- Whisk in butter, then slowly add heavy cream (it will bubble).
- Remove from heat; stir in vanilla and salt. Cool slightly.
Assemble:
- Drizzle caramel over chilled cheesecakes. Garnish as desired.
Notes
Nutrition Facts (Per Serving)
| Calories | Total Fat | Carbs | Protein | Sugar | Sodium |
|---|---|---|---|---|---|
| 280 kcal | 18g | 26g | 4g | 20g | 180mg |
FAQs
Can I make these cheesecakes ahead of time?
Yes! They keep well in the fridge for up to 3 days. Add caramel sauce just before serving.
Can I freeze mini cheesecakes?
Absolutely. Freeze (without toppings) for up to 2 months. Thaw in the fridge overnight.
Why did my cheesecakes crack?
Overmixing or overbaking can cause cracks. A water bath helps, but mini cheesecakes are more forgiving.
Can I use store-bought caramel sauce?
Yes, but homemade tastes richer. If using store-bought, warm it slightly for easier drizzling.
Conclusion
These mini cheesecakes with caramel sauce are a guaranteed hit. Follow these steps for perfect results:
- Try the recipe – Simple ingredients, big flavor.
- Share your experience – Tag us with your creations!
- Follow our tips – For smooth, crack-free cheesecakes every time.
Ready to impress? Bake a batch today and watch them disappear!
Want more easy dessert recipes like this? Peach Cobbler Cheesecake or check out our last post Mini Dulce de Leche Cheesecakes
