Easy Mini Cheesecakes with Caramel Sauce

If you ask me, mini cheesecakes are the perfect little indulgence.

These bite-sized treats bring all the creamy richness of a classic cheesecake, topped with a smooth homemade caramel sauce that slowly drips down the sides. The graham cracker crust adds just the right amount of crunch to each perfectly portioned dessert.

They’re easier to make than their full-sized cousin and take less time to bake. Plus, since they’re individual servings, you can pop them out whenever you need a quick dessert fix or have friends over for coffee.

They’re the kind of dessert that feels special without being fussy – just what you need when you want something sweet but don’t want to fuss with a full cheesecake.

What Kind of Cream Cheese Should I Use?

For cheesecakes, full-fat block cream cheese is the way to go – avoid using cream cheese spread that comes in tubs. The block-style cream cheese has less water content and will give you that perfect, dense cheesecake texture we’re all looking for. Make sure to let your cream cheese sit out for about an hour before using it, as room temperature cream cheese blends much more smoothly and helps prevent lumps in your batter. While generic brands can work fine, I’ve found that Philadelphia cream cheese tends to give the most consistent results in cheesecake recipes. Just remember to unwrap and soften your cream cheese before mixing to ensure your mini cheesecakes turn out perfectly smooth.

Options for Substitutions

Need to make some swaps? Here’s what you can do with this mini cheesecake recipe:

• Graham crackers: Out of graham crackers? Try using digestive biscuits, vanilla wafers, or even gingersnaps for the crust. Just keep the amount of crushed cookies the same.
• Cream cheese: The cream cheese is really the star here and can’t be substituted without changing the whole recipe. Make sure to use full-fat cream cheese for the best results.
• Sweetened condensed milk: If you don’t have sweetened condensed milk, you can use 1 cup of heavy cream plus 2/3 cup sugar (mixed and heated until sugar dissolves), but the texture might be slightly different.
• Heavy cream: For the whipped topping, you can use whipped topping from the store if you prefer. If using store-bought, skip the sugar and vanilla in the recipe.
• Caramel topping: Store-bought caramel sauce works great, but you can also use chocolate sauce, berry compote, or even maple syrup as alternative toppings.
• Vanilla essence: Feel free to use vanilla extract, vanilla bean paste, or even almond extract for a different flavor profile.

Watch Out for These Mistakes While Baking

The biggest mistake when making mini cheesecakes is using cold ingredients – room temperature cream cheese, eggs, and condensed milk are essential for a smooth, lump-free batter that bakes evenly. Another common error is overmixing the batter after adding the eggs, which can lead to cracks and a puffy top – mix just until the ingredients are combined, and no more. To prevent your cheesecakes from sinking in the middle, avoid opening the oven door during baking, and let them cool gradually by turning off the oven and leaving the door cracked open for about 30 minutes. For the perfect texture, resist the urge to rush the chilling process – these little treats need at least 4 hours in the fridge (preferably overnight) to set properly and develop their rich, creamy texture.

What to Serve With Mini Cheesecakes?

These cute little cheesecakes are perfect for serving with fresh berries – strawberries, raspberries, or blueberries add a nice pop of color and their natural tartness balances out the rich, creamy dessert. A cup of hot coffee or espresso makes an excellent companion, cutting through the sweetness while complementing the caramel notes. For an extra special touch, you could offer a variety of toppings in small bowls so everyone can customize their dessert – think chopped nuts, chocolate shavings, or even a berry compote. If you’re serving these at a party, consider setting up a little dessert station with different sauces and toppings so guests can have fun creating their own combinations.

Storage Instructions

Keep Fresh: These mini cheesecakes stay great in an airtight container in the fridge for up to 5 days. I like to store them without the caramel sauce and whipped cream toppings – this way, they maintain their perfect texture and you can dress them up fresh when you’re ready to serve.

Freeze: Want to make these ahead? Once completely cooled, place the mini cheesecakes (without toppings) in a freezer-safe container, separating layers with parchment paper. They’ll keep well for up to 3 months in the freezer. Just thaw them overnight in the fridge when you’re ready to enjoy them.

Make Ahead: You can prepare these mini cheesecakes up to 2 days before your event. Keep them plain in the fridge, then add the caramel sauce, whipped cream, and cinnamon right before serving. The caramel sauce can be stored separately in an airtight container in the fridge for up to 2 weeks.

Preparation Time	20-30 minutes
Cooking Time	15-20 minutes
Total Time	2-3 hours
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3600
• Protein: 40-50 g
• Fat: 210-230 g
• Carbohydrates: 350-400 g

Ingredients

• 1 1/2 cups crushed graham crackers (approximately 12 whole crackers)
• 6 tablespoons melted unsalted butter
• 1/2 teaspoon ground cinnamon
• 16 oz softened cream cheese (two 8 oz packages)
• 3 large eggs (at room temperature)
• 14 oz can sweetened condensed milk
• 1 cup caramel topping
• 1 cup cold heavy cream
• 1 tablespoon sugar
• 1/2 teaspoon vanilla essence
• 1/4 teaspoon ground cinnamon for topping (optional)

Step 1: Prepare the Crust

Preheat your oven to 350˚F.

Line a 24-count muffin tin with standard cupcake liners.

In a medium-sized bowl, combine 1 1/2 cups of graham cracker crumbs, 6 tablespoons of melted butter, and 1/2 teaspoon of cinnamon.

Stir the mixture until the crumbs are evenly moistened.

Divide the crumb mixture evenly between the 24 cupcake liners, using about 1 tablespoon in each.

Press the crumbs firmly into the base and slightly up the sides using a small spoon or your fingers.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat together 16 ounces of cream cheese and 3 eggs on high speed for approximately 5 minutes, or until the mixture is smooth and well-blended.

Be sure to scrape down the sides of the bowl as needed.

Add the condensed milk and mix on low speed until blended, which should take about 2 minutes.

Step 3: Fill and Bake the Cheesecakes

Divide the cheesecake mixture evenly among the prepared cupcake liners, filling each about 3/4 full.

For an easy measure, use a level ice cream scoop in each liner.

Bake in the preheated oven at 350˚F for 15 minutes.

The cheesecakes should be set with a very slight jiggle in the center.

Avoid over-baking; if you notice them starting to crack in the oven, they are becoming over-baked.

Step 4: Cool and Add Caramel Topping

Allow the cheesecakes to cool to room temperature while still in the baking dish.

Once cooled, spoon 1/2 to 1 tablespoon of caramel sauce over each cheesecake.

Refrigerate the cheesecakes for at least 2 hours or until they are fully chilled.

Step 5: Prepare the Whipped Cream

In a large mixing bowl, combine 1 cup of cold heavy cream, 1 tablespoon of sugar, and 1/2 teaspoon of vanilla extract.

Beat together with an electric mixer on high speed for about 2 minutes, or until the mixture is whipped and fluffy.

Step 6: Garnish and Serve

Once the cheesecakes are completely chilled, top each one with the prepared whipped cream using a piping bag fitted with a large star tip.

Lightly dust with cinnamon if desired.

Serve the cheesecakes with or without the cupcake liners for an elegant presentation.