Mini Cheesecakes With Cream And Caramel Sauce


Mini Cheesecakes With Cream And Caramel Sauce

Cheesecakes are mouthwatering. One piece in your mouth, and you are totally over the moon! Here I have given a twist to my cheesecakes. I am making mini cheesecakes and that too with the delicious caramel sauce. So, without wasting time, I am jumping to the ingredients.

Recipe Of Mini Cheesecakes

Easy, fabulous texture, and full of flavors – you can describe these cheesecakes with these three terms. The use of only three ingredients in the crust makes it all the more alluring. If you want to make the cheesecakes free of gluten, then you should opt for gluten-free graham crackers. If you do not get them, then you can prepare the cakes without the base. 

Mini Cheesecakes With Cream And Caramel Sauce
Mini Cheesecakes With Cream And Caramel Sauce

Preparation time – 15 minutes

Cooking time – 15 minutes

Time for refrigeration – 2 hours

Ingredients

For The Crust

  • Graham crackers – 1 ½ cups or 12 whole
  • Unsalted butter – 6 tbsp
  • Cinnamon – ½ tsp

For Cakes

  • Cream cheese – 16 ounces, softened
  • Large eggs – 3
  • Sweetened condensed milk – 14 ounces

For The Topping

  • Caramel sauce – 1 cup
  • Heavy whipped cream – 1 cup, chilled
  • Granulated sugar – 1tbsp
  • Vanilla extract – ½ tsp
  • Cinnamon powder – ¼ tsp for garnishing

How To Make Mini Cheesecakes

  • Preheat the oven at 350 degrees Fahrenheit. Take a muffin tin of 24 counts and cover with cupcake liners. 
  • In a bowl, add the graham crackers along with unsalted butter and cinnamon and mix them well. You will get a crumbly mixture. Pour this mixture into the muffin tin and make sure each liner gets an equal amount of the mixture. Press the crumbs with your fingers at the bottom of each liner. 
  • Now take a large bowl and add the cream cheese and eggs. Beat them using a hand blender till the mixture becomes smooth. You can scrape the sides of the bowl. 
  • Pour the condensed milk and mix the concoction again but at the low speed. Mixing for two minutes is enough. 
  • You need to share this cheese mixture into each muffin liner equally on the base. When done, insert the tin within the oven and bake for about 15 minutes. 
  • They might have a little jiggle in the center. But refrain from over baking. In case, cracks start to appear on the cakes, that means you have baked them longer than required. 
  • Now take the muffin tin out of the oven and let it cool completely. After that, pour 1 tbsp of caramel sauce on each muffin and keep them inside the fridge for at least two hours. You can keep more than that to set the sauce properly. 
Mini Cheesecakes With Cream And Caramel Sauce
Mini Cheesecakes With Cream And Caramel Sauce

Making Whipped Cream And Garnishing The Mini Cheesecakes

While the cakes are resting within the refrigerator, you start preparing the whipped cream. For that, take a large bowl and add the heavy cream along with vanilla extract. Beat them using a hand blender till the cream become fluffy. Pour the fluffy cream inside a piping bag. 

After 2 hours, take the muffins out of the fridge and press the piping bag over each of them to pour the whipped cream. Sprinkle some cinnamon powder on each and serve. 

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