Mini Caramel Cheesecakes (Print Version)
# 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:
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.
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.
03 -
Spoon the cheesecake filling over the prepared crusts in each mini pan or liner. Smooth the tops with a spatula.
04 -
Drizzle caramel sauce generously on top of each mini cheesecake.
05 -
Refrigerate the mini cheesecakes for at least 4 hours or overnight to let them set. Serve chilled for the perfect creamy treat.
# Notes:
01 -
Chill Time: Make sure to refrigerate for at least 4 hours to let the cheesecake firm up. Overnight is ideal.
02 -
Caramel Drizzle: Feel free to add more caramel sauce on top just before serving for an extra sweet touch.