Description
These Mini Caramel Cheesecakes are a no-bake dessert made with a buttery graham cracker crust, creamy cheesecake filling, and a luscious caramel topping. Perfect for parties or a simple indulgent treat, they’re easy to prepare and guaranteed to impress.
Ingredients
Crust:
- 1 cup (120g) graham cracker crumbs
- 4 tbsp (60g) butter, melted
- 2 tbsp (25g) sugar
Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- ½ cup (60g) powdered sugar
- 1 tsp vanilla extract
- 1 cup (240ml) heavy cream, whipped
Caramel Topping:
- ½ cup (120ml) caramel sauce (store-bought or homemade)
- Pinch of sea salt (optional)
Instructions
- Prepare the Crust
- Mix graham cracker crumbs, melted butter, and sugar in a bowl until combined.
- Divide the mixture evenly into a 12-cup muffin tin lined with paper liners.
- Press down firmly to form a compact crust.
- Make the Filling
- In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.
- Gently fold in the whipped heavy cream until fully combined.
- Assemble the Cheesecakes
- Spoon or pipe the cheesecake mixture into the prepared crusts, smoothing the tops with a spatula.
- Add the Topping
- Drizzle caramel sauce over each mini cheesecake and sprinkle with sea salt if desired.
- Chill
- Refrigerate for at least 2 hours or until set.
- Serve
- Remove from the fridge and enjoy chilled for the best texture and flavor.
Notes
- Make Ahead: These cheesecakes can be prepared up to 24 hours in advance.
- Storage: Store in the refrigerator for up to 5 days or freeze (without caramel) for up to 2 months.
- Customization: Swap the caramel topping for chocolate sauce or fruit compote to create different flavors.
- Prep Time: 20 minutes
- Cook Time: None (No-bake)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: Approximately 230 calories per serving