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Mini Caramel Cheesecakes are the ultimate no-bake dessert, combining the creamy smoothness of cheesecake with the rich sweetness of caramel sauce. With a graham cracker crust that provides the perfect crunch and a light, airy cheesecake filling, these mini cheesecakes are indulgent without being overwhelming. Whether for a special occasion or a casual treat, they offer the perfect balance of flavors in a bite-sized form.
INGREDIENTS- Graham cracker crumbs: 1 cup, for a buttery, crunchy crust.
- Unsalted butter: 1/4 cup, melted, to bind the crumbs together and form the crust.
- Cream cheese: 8 oz, softened, for a smooth and rich cheesecake base.
- Powdered sugar: 1/2 cup, for sweetness and smooth texture in the filling.
- Heavy cream: 1/2 cup, chilled, to make the filling light and airy by whipping it to stiff peaks.
- Caramel sauce: 1/2 cup, for a generous drizzle on top to complete the dessert.
- Vanilla extract: 1 tsp, for added flavor depth in the cheesecake filling.
- Salt: A pinch, to enhance the sweetness and balance the flavors.
- Step 1:
- Prepare the Crust: In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture into mini cheesecake pans or cupcake liners to form the crusts.
- Step 2:
- Make the Cheesecake Filling: Beat the softened cream cheese and powdered sugar together until smooth. In a separate bowl, whip the chilled heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture along with the vanilla extract and salt.
- Step 3:
- Assemble the Cheesecakes: Spoon the cheesecake filling over the prepared crusts in each mini pan. Smooth the tops with a spatula to ensure even distribution.
- Step 4:
- Add Caramel Sauce: Generously drizzle caramel sauce over the top of each mini cheesecake to add richness and flavor.
- Step 5:
- Chill and Serve: Refrigerate the mini cheesecakes for at least 4 hours or overnight to let them set. Serve chilled for the perfect creamy treat.
- Chill Time: Ensure the cheesecakes are refrigerated for at least 4 hours to set properly. Overnight is best for optimal results.
- Serving Tip: For an extra caramel touch, drizzle more caramel sauce just before serving.
- Storage: Store leftover cheesecakes in the refrigerator for up to 4 days in an airtight container.
- For a lighter version, use reduced-fat cream cheese and whipped topping instead of heavy cream.
- You can make the crust ahead of time and keep it in the fridge while preparing the filling.
Tips from Well-Known Chefs
- Chef Gordon Ramsay suggests using a mix of light and heavy cream to balance the richness of the filling with the creaminess of the texture.
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