Instructions for Caramel Mini Cheesecakes
Step 1: Preheat & Prep
Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners.
Step 2: Make the Crust
Combine graham cracker crumbs, sugar, and melted butter. Stir until crumbs are evenly coated. Spoon 1 tablespoon of mixture into each liner and press firmly to create an even layer.
Step 3: Make the Filling
Beat cream cheese and sugar until smooth (2-3 minutes). Add vanilla, sour cream, and eggs one at a time, mixing until just combined. Don’t overmix!
Step 4: Fill the Cups
Divide batter evenly among liners, filling about 3/4 full. Gently tap the tin to remove air bubbles.
Step 5: Bake
Bake for 18-20 minutes, or until centers are set but slightly jiggly. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Step 6: Add Caramel
Once cool, spoon 1-2 teaspoons of caramel sauce over each cheesecake. Add a pinch of sea salt (optional). Refrigerate for at least 1 hour before serving.
Baking Tips & Notes
- Use room temperature cream cheese, eggs, and sour cream for a smooth filling.
- Don’t overmix the batter to prevent cracking.
- Allow ample chilling time for firmer cheesecakes.
Recipe Variations
- Chocolate Caramel: Add 1/4 cup melted chocolate to the filling and drizzle with extra chocolate sauce.
- Oreo Crust: Use crushed Oreos instead of graham crackers.
- Fruit Topping: Use strawberry or raspberry sauce instead of caramel.
Frequently Asked Questions
How do I store them?
Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months (thaw in the refrigerator).
Can I use a different crust?
Yes! Try crushed shortbread or gingersnap cookies.
How do I prevent cracking?
Avoid overmixing and bake at a lower temperature. Gradual cooling can also help.
Can I make them ahead?
Yes! Make 1-2 days in advance and add the caramel topping just before serving.
Enjoy these delicious Caramel Mini Cheesecakes!
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