why make this recipe
Mini cheesecakes with caramel sauce are the perfect dessert for any occasion. They are easy to make, adorable, and deliciously rich. Each mini cheesecake offers a creamy flavor combined with a sweet caramel touch that everyone loves. This recipe allows you to enjoy these treats without the hassle of a large cake. Plus, they are great for sharing at parties or as a special treat at home!
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 (optional, for garnish)
- 1 tbsp granulated sugar
Directions
- Preheat the oven to 325°F (163°C). Grease a mini cheesecake pan.
- In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar until combined. Press this mixture into the bottom of each mini cheesecake mold.
- In a large bowl, beat softened cream cheese until smooth. Add sweetened condensed milk, eggs, and vanilla extract, mixing until well incorporated.
- Spoon the cream cheese mixture over the graham cracker crusts in the molds.
- Bake for about 15-20 minutes, or until the edges are firm but the centers are slightly jiggly.
- Let them cool to room temperature, then refrigerate for at least 4 hours.
- Before serving, whip the heavy cream with cinnamon until stiff peaks form.
- Top each mini cheesecake with whipped cream and caramel sauce. Garnish with a sprinkle of cinnamon if desired.
how to serve Mini Cheesecakes with Caramel Sauce
Serve these mini cheesecakes chilled, straight from the refrigerator. They are best enjoyed with a drizzle of extra caramel sauce on top. You can place them on a decorative plate or serve them individually in their molds for a fun presentation. Don’t forget to add a bit of whipped cream and a sprinkle of cinnamon for added flair!
how to store Mini Cheesecakes with Caramel Sauce
You can store the mini cheesecakes in the refrigerator. Keep them in an airtight container to prevent moisture and odor from affecting their flavor. They can last up to a week in the fridge. If you want to keep them longer, you can freeze them. Just make sure to wrap them well in plastic wrap and then place them in a freezer-safe container. They can be stored in the freezer for about 2-3 months.
tips to make Mini Cheesecakes with Caramel Sauce
- Ensure the cream cheese is fully softened for a smooth texture in the batter.
- Use a measuring cup to press the crust mixture firmly into the molds.
- For an extra touch, experiment with different flavors of syrup or toppings, like chocolate sauce or fresh fruit.
- If you don’t have a mini cheesecake pan, you can also use muffin tins lined with paper liners.
variation (if any)
You can try different flavors by adding melted chocolate to the cream cheese mixture or mixing in fruit purees like strawberry or raspberry. For a pumpkin twist, add some pumpkin puree and spices for a seasonal treat!
FAQs
Q: Can I use a regular cheesecake pan instead of a mini cheesecake pan?
A: Yes, you can use a regular cheesecake pan. Just remember that baking times will differ, so keep an eye on it while it bakes.
Q: How long do these mini cheesecakes take to set?
A: They need to cool to room temperature after baking, then they should be refrigerated for at least 4 hours, or overnight for the best texture.
Q: Can I make these cheesecakes without eggs?
A: Yes, you can make egg-free mini cheesecakes by using a substitute like applesauce or a commercial egg replacer, but the texture may vary slightly.