Mini Caramel Cheesecakes

Featured in Irresistible Sweet Treats.

Mini Caramel Cheesecakes are a delicious no-bake dessert perfect for anyone with a sweet tooth. With a buttery graham cracker crust and a creamy, light cheesecake filling, these mini treats are topped with rich caramel sauce for the ultimate indulgence. These bite-sized delights are easy to make, refrigerate well, and are perfect for gatherings, parties, or a quick, sweet snack. No baking required means you can make them in no time and serve chilled for the best texture. Whether for a special occasion or an everyday dessert, these mini cheesecakes are sure to impress.

Clare Greco
Updated on Mon, 20 Jan 2025 16:07:45 GMT
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Mini Caramel Cheesecakes | recipesbyclare.com

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.
INSTRUCTIONS
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.
Serving and Storage Tips
  • 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.
Helpful Notes
  • 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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Mini Caramel Cheesecakes

These no-bake mini caramel cheesecakes are a creamy and indulgent treat, perfect for any occasion. With a rich graham cracker crust and caramel topping, they are sure to satisfy your sweet cravings.

Prep Time
20 Minutes
Cook Time
~
Total Time
20 Minutes

Category: Sweet Treats

Difficulty: Easy

Cuisine: American

Yield: 12 Servings (12 mini cheesecakes)

Dietary: Vegetarian, Gluten-Free

Ingredients

01 1 cup graham cracker crumbs.
02 1/4 cup unsalted butter, melted.
03 8 oz cream cheese, softened.
04 1/2 cup powdered sugar.
05 1/2 cup heavy cream, chilled.
06 1/2 cup caramel sauce.
07 1 tsp vanilla extract.
08 A pinch of salt.

Instructions

Step 01

In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into mini cheesecake pans or cupcake liners to form the base crust.

Step 02

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, then add vanilla extract and a pinch of salt.

Step 03

Spoon the cheesecake filling over the prepared crusts in each mini pan or liner. Smooth the tops with a spatula.

Step 04

Drizzle caramel sauce generously on top of each mini cheesecake.

Step 05

Refrigerate the mini cheesecakes for at least 4 hours or overnight to let them set. Serve chilled for the perfect creamy treat.

Notes

  1. Chill Time: Make sure to refrigerate for at least 4 hours to let the cheesecake firm up. Overnight is ideal.
  2. Caramel Drizzle: Feel free to add more caramel sauce on top just before serving for an extra sweet touch.

Tools You'll Need

  • Bowl.
  • Mini cheesecake pans or cupcake liners.
  • Spatula.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 220
  • Total Fat: 15 g
  • Total Carbohydrate: 25 g
  • Protein: 3 g