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Mini Caramel Cheesecakes

These mini caramel cheesecakes are a quick and delicious dessert, perfectly balancing creamy cheesecake goodness and sweet caramel. An impressive treat that's easy to make!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup graham cracker crumbs
  • 1/4 cup melted butter
  • 1/4 cup granulated sugar
Cheesecake Filling
  • 16 oz cream cheese, softened This is where the magic lies!
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup sour cream
Caramel Sauce
  • 1/2 cup store-bought or homemade caramel sauce Extra for drizzling on top.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press this mixture into the bottom of a mini muffin tin to form the crust.
  3. In another bowl, beat the softened cream cheese and sugar together until smooth. Gradually mix in the eggs, one at a time. Then add the vanilla extract and sour cream, mixing until creamy.
  4. Spoon the cheesecake filling over your crusts until they’re about three-quarters full.
Baking
  1. Bake in the preheated oven for about 18-20 minutes, or until the edges are set and the center has a slight jiggle.
  2. Allow to cool in the tin for about 10 minutes before transferring to a wire rack to cool completely.
  3. Drizzle with caramel sauce and sprinkle sea salt on top before serving.

Notes

Allow the cheesecakes to cool completely before topping with caramel. Use room temperature ingredients for easier blending.