why make this recipe
Mini Cheesecakes with Caramel Sauce are a delightful treat that everyone loves. These little desserts are creamy, sweet, and topped with delicious caramel, making them perfect for any occasion. They are simple to make and pack a big flavor in every bite. If you’re looking for an easy dessert that will impress your family and friends, these mini cheesecakes are the way to go!
how to make Mini Cheesecakes with Caramel Sauce
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 16 oz cream cheese, softened
- 6 tbsp unsalted butter, melted
- 3 large eggs, room temperature
- 14 oz sweetened condensed milk
- 1 cup heavy whipping cream, chilled
- 1/2 tsp vanilla extract
- 1 cup caramel sauce
- 1/2 tsp cinnamon
- 1/4 tsp cinnamon to garnish (optional)
- 1 tbsp granulated sugar
Directions:
- Preheat the oven to 325°F (163°C).
- In a bowl, combine the graham cracker crumbs, melted butter, and granulated sugar; mix well.
- Press the mixture into the bottom of each mini cheesecake cup.
- In a mixing bowl, beat the softened cream cheese until smooth.
- Add in the sweetened condensed milk, vanilla extract, and cinnamon; mix until combined.
- Add in the eggs one at a time, mixing until just combined after each addition.
- Pour the cheesecake batter over the crust in the mini cheesecake cups.
- Bake for 15-20 minutes or until set.
- Let cool, then refrigerate for at least 2 hours.
- Serve with whipped cream, caramel sauce, and a sprinkle of cinnamon on top if desired.
how to serve Mini Cheesecakes with Caramel Sauce
Serve the mini cheesecakes chilled, topped with a drizzle of warm caramel sauce and a dollop of whipped cream. For an extra touch, sprinkle a pinch of cinnamon on top. These mini desserts are perfect for parties, celebrations, or just a sweet treat at home.
how to store Mini Cheesecakes with Caramel Sauce
To store your mini cheesecakes, place them in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. If you want to make them ahead of time, you can prepare the cheesecakes and store them without the caramel sauce. Add the sauce just before serving for the best flavor and texture.
tips to make Mini Cheesecakes with Caramel Sauce
- Make sure your cream cheese is softened before mixing. This helps to create a smooth and creamy batter.
- Use room temperature eggs for better mixing.
- Don’t overmix the batter after adding the eggs; mix just until combined.
- If you don’t have caramel sauce, you can easily make your own using sugar, butter, and cream.
variation
You can change the toppings of your mini cheesecakes. Instead of caramel sauce, try using chocolate sauce, fruit toppings, or a mix of berries for a fresh twist. You can also add nuts or sprinkles for extra texture.
FAQs
1. Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but the texture may be slightly different. The cheesecakes might not be as rich and creamy.
2. Can I freeze the mini cheesecakes?
Yes, you can freeze them before adding any toppings. Wrap them well in plastic wrap and store them in an airtight container. Just thaw them in the fridge before serving.
3. How can I tell when the mini cheesecakes are done baking?
The mini cheesecakes should be set around the edges but can still have a slight jiggle in the center. They will firm up as they cool in the refrigerator.