If you love rich, creamy desserts, these mini caramel cheesecakes are the perfect indulgence. Each bite features a crunchy graham cracker crust, a velvety smooth cheesecake filling, and a luscious caramel topping. They’re easy to make, require minimal ingredients, and look absolutely stunning—perfect for parties, gatherings, or just an afternoon treat.
Unlike traditional cheesecakes, these bite-sized delights don’t require complicated techniques. They bake quickly, cool faster, and can be customized with different toppings like fruits, nuts, or chocolate drizzle. Whether you’re a cheesecake lover or looking for a show-stopping dessert, this mini caramel cheesecake recipe is a must-try!
Why You Will Love Making This Recipe
- Perfectly Portion-Controlled – No need to cut slices! These mini cheesecakes are pre-portioned, making them ideal for serving at events.
- Easy and Foolproof – No water bath or complicated baking techniques. This recipe is beginner-friendly and comes together effortlessly.
- Rich and Creamy Texture – The balance of creamy cheesecake, crunchy crust, and gooey caramel makes every bite heavenly.
- Great for Any Occasion – From birthdays to holiday parties, these cheesecakes make a classy and elegant dessert option.
- Customizable – Swap the caramel for chocolate ganache, berry compote, or even a sprinkle of sea salt for a gourmet twist.
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 4 tbsp melted butter
For the Cheesecake Filling:
- 16 oz (2 packages) cream cheese, softened
- ½ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup sour cream
For the Caramel Topping:
- ½ cup caramel sauce (store-bought or homemade)
- 12 fresh raspberries (optional, for garnish)
Equipment Used
- Muffin tin or mini cheesecake pan
- Paper liners (optional)
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Measuring cups and spoons
- Cooling rack
Directions & Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (163°C).
- Line a muffin tin with paper liners or grease a mini cheesecake pan.
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
- Spoon about 1 tablespoon of the crust mixture into each muffin cup, pressing it down firmly.
- Bake for 5 minutes, then set aside to cool.
Step 2: Make the Cheesecake Filling
- In a mixing bowl, beat the softened cream cheese and sugar until smooth.
- Add the eggs one at a time, mixing on low speed to avoid overbeating.
- Stir in the vanilla extract and sour cream until well incorporated.
- Spoon the cheesecake mixture over the cooled crusts, filling each cup about ¾ full.
Step 3: Bake & Cool
- Bake at 325°F (163°C) for 15-18 minutes, or until the center is slightly set.
- Let the cheesecakes cool in the pan for 10 minutes, then transfer to a cooling rack.
- Refrigerate for at least 2 hours before adding caramel topping.
Step 4: Add Caramel & Garnish
- Once fully chilled, spoon 1-2 teaspoons of caramel sauce over each cheesecake.
- Top with a fresh raspberry for a burst of flavor and color.
Nutritional Information (Per Serving)
- Calories: 210
- Carbohydrates: 22g
- Protein: 3g
- Fat: 12g
- Saturated Fat: 7g
- Sugar: 15g
(Note: Nutritional values are approximate and may vary based on ingredients used.)
Prep Time and Cook Time
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 33 minutes
- Yield: 12 mini cheesecakes
Variations
- Salted Caramel Cheesecakes – Sprinkle a pinch of sea salt over the caramel for a sweet-salty flavor contrast.
- Chocolate Caramel Cheesecakes – Drizzle melted dark chocolate over the caramel topping.
- Fruit-Infused Cheesecakes – Replace caramel with berry compote or fresh mango puree for a fruity twist.
- Nutty Crunch – Add chopped pecans or toasted almonds on top for extra texture.
Frequently Asked Questions
1. Can I make these cheesecakes ahead of time?
Yes! These mini cheesecakes can be made up to 3 days in advance. Store them in an airtight container in the fridge and add the caramel just before serving.
2. Can I freeze mini caramel cheesecakes?
Absolutely! Freeze them (without caramel topping) for up to 3 months. Thaw in the refrigerator overnight and top with caramel before serving.
3. Do I need a water bath?
Nope! Since these are small cheesecakes, they bake evenly without a water bath. Just avoid overbaking to prevent cracks.
Pro Tips By Elisa
Use room temperature ingredients – This ensures a smooth, lump-free cheesecake batter.
Press the crust firmly – A well-packed crust holds up better under the cheesecake filling.
Don’t overbake – The center should have a slight jiggle when you remove them from the oven.
Chill before serving – Refrigerate for at least 2 hours for the best texture and flavor.
Serving Suggestions
With Coffee – Serve with a hot espresso or cappuccino for a rich dessert pairing.
With Ice Cream – Add a scoop of vanilla or caramel ice cream for an extra decadent treat.
With Berries – Garnish with blueberries, raspberries, or blackberries for a fresh touch.
For Special Occasions – Decorate with edible gold flakes or a dusting of powdered sugar for an elegant presentation.
Final Thoughts
These mini caramel cheesecakes are the perfect combination of creamy, crunchy, and sweet. Whether you’re making them for a party, special occasion, or just because, they’re guaranteed to impress. Try this easy and delicious recipe today!
Mini Caramel Cheesecakes – A Decadent Bite-Sized Treat
Equipment
- Muffin tin or mini cheesecake pan
- Paper liners (optional)
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Measuring cups and spoons
- Cooling rack
Ingredients
- For the Crust:
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 4 tbsp melted butter
- For the Cheesecake Filling:
- 16 oz 2 packages cream cheese, softened
- ½ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup sour cream
- For the Caramel Topping:
- ½ cup caramel sauce store-bought or homemade
- 12 fresh raspberries optional, for garnish
Instructions
- Step 1: Prepare the Crust
- Preheat your oven to 325°F (163°C).
- Line a muffin tin with paper liners or grease a mini cheesecake pan.
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
- Spoon about 1 tablespoon of the crust mixture into each muffin cup, pressing it down firmly.
- Bake for 5 minutes, then set aside to cool.
- Step 2: Make the Cheesecake Filling
- In a mixing bowl, beat the softened cream cheese and sugar until smooth.
- Add the eggs one at a time, mixing on low speed to avoid overbeating.
- Stir in the vanilla extract and sour cream until well incorporated.
- Spoon the cheesecake mixture over the cooled crusts, filling each cup about ¾ full.
- Step 3: Bake & Cool
- Bake at 325°F (163°C) for 15-18 minutes, or until the center is slightly set.
- Let the cheesecakes cool in the pan for 10 minutes, then transfer to a cooling rack.
- Refrigerate for at least 2 hours before adding caramel topping.
- Step 4: Add Caramel & Garnish
- Once fully chilled, spoon 1-2 teaspoons of caramel sauce over each cheesecake.
- Top with a fresh raspberry for a burst of flavor and color.
Notes
Press the crust firmly – A well-packed crust holds up better under the cheesecake filling.
Don’t overbake – The center should have a slight jiggle when you remove them from the oven.
Chill before serving – Refrigerate for at least 2 hours for the best texture and flavor.