Description
Delightful mini cheesecakes blending rich flavors of creamy cheesecake, caramel, and chocolate, perfect for any occasion.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1/2 cup caramel sauce, plus extra for drizzling
- 1 cup chocolate chunks
- 1/2 cup caramel filling
Instructions
- Preheat your oven to 325°F (165°C). Line a muffin tin with paper liners.
- In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until well combined.
- Press a spoonful of the mixture into the bottom of each muffin liner to create a crust.
- In a large mixing bowl, beat the softened cream cheese and 1/2 cup of sugar until smooth.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract and heavy cream until just combined.
- Pour a tablespoon of the cream cheese mixture over the crusts in the muffin tin.
- Add a small dollop of caramel filling in the center of each cheesecake.
- Top with more cream cheese mixture, filling each tin about 3/4 full.
- Drizzle 1 teaspoon of caramel sauce over the top of each cheesecake.
- Bake for 18-20 minutes, or until the centers are set.
- Remove from the oven and allow to cool completely in the pan.
- Once cooled, drizzle with additional caramel sauce and top with chocolate chunks.
Notes
They can be served immediately after cooling or stored in the fridge for later. Keep them fresh in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: cheesecake, dessert, caramel, chocolate, mini cheesecakes