Description
Mini cheesecakes with creamy cheesecake and layers of gooey 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 (thick caramel sauce or caramel candies)
Instructions
- Preheat your oven to 325°F (165°C). Line a muffin tin with paper liners.
- In a medium bowl, mix the graham cracker crumbs, 2 tablespoons of sugar, and melted butter until well combined.
- Press a spoonful of the mixture into the bottom of each muffin liner to form the crust.
- In a large mixing bowl, beat the softened cream cheese and 1/2 cup sugar until smooth.
- Add the eggs one by one, mixing 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.
- Place a small dollop of caramel filling in the center of each.
- Top with more cream cheese mixture, filling each cup about 3/4 full.
- Drizzle 1 teaspoon of caramel sauce over each cheesecake.
- Bake for 18-20 minutes, or until the centers are set.
- Remove from the oven and cool completely in the pan.
- Once cooled, drizzle with additional caramel sauce and top with chocolate chunks.
Notes
Serve chilled for the best flavor. They can be stored in an airtight container in the refrigerator for up to four days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 350
- Sugar: 27g
- Sodium: 250mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cheesecake, caramel, chocolate, dessert, mini desserts