Make these easy caramel mini cheesecakes for a decadent treat you can hold in your hand!
Mini cheesecakes offer the perfect balance between velvety cheesecake, a buttery crust, and sweet caramel topping.
Whether you’re hosting a party or simply treating yourself to a sweet indulgence, these mini cheesecakes are sure to steal the show with their adorable size and irresistible taste.
Ingredients and Variations
These petite delights offer all the flavor and satisfaction of a full-sized cheesecake but in a conveniently portioned form. Customize the flavor based on your taste or the occasion.
Celebration Caramel Milk Chocolate Cookies – are tasty little cookies that are the perfect size and shape to sit at the bottom of a muffin tin. They are the easiest base for these mini cheesecakes!
Cheesecake – made super simple with cream cheese, an egg, sugar and vanilla, this cheesecake layer is smooth creamy and delicious.
Toppings – I love using mini chocolate chips on top of the cheesecake layer, but any flavor of your choice will work. As would chopped pecans or toffee bits.
Caramel sauce – store bought caramel sauce works perfectly well for this recipe, or use this easy homemade version! Want to change it up a bit, use a tasty hot fudge or chocolate sauce, or even a fruit compote if desired.
How To Make Caramel Mini Cheesecakes
- Line muffin tins with parchment liners. Place a Celebration cookie at the bottom of each.
- Beat cream cheese with egg, sugar, and vanilla until smooth and creamy.
- Add batter to the muffin cups, sprinkle with chocolate chips.
- Bake for 15 minutes. (as directed in the recipe below)
- Cool on rack completely before refrigerating.
- Serve plain, or top with a caramel sauce drizzle.
Tips For Mini Cheesecake Success
- Use high-quality ingredients such as a premium cream cheese that is full fat. This will provide a smooth and creamy texture that is second to none.
- Use room temperature cream cheese and eggs for easier blending and a smoother cheesecake batter.
- Be gentle and avoid over-mixing the cheesecake batter as this can lead to a dense texture.
- Watch the bake time and temperature to prevent overcooking. Mini cheesecakes bake quickly so check for doneness a few minutes earlier than the recommended baking time. Watch for the edges to be set but slightly jiggly in the center when done.
- Cool cheesecakes completely at room temperature before refrigerating. You may want to cover lightly with foil to cool even more gradually, and help prevent cracks from forming on the surface of the cheesecakes.
- Add a touch of elegance with a sprinkle of sea salt, a dusting of cocoa powder, or a swirl of whipped cream.
How To Store Mini Cheesecakes
After mini cheesecakes have cooled completely at room temperature, place in an airtight container, wrapped with plastic wrap, or in a zippered bag. This is important because mini cheesecakes can absorb odors from the refrigerator.
If you need to stack mini cheesecakes, be sure to separate them with a piece of parchment paper to prevent them from sticking together.
Keep refrigerated for up to 3-4 days. I actually prefer them the second day once the cookie crust has softened slightly.
These mini cheesecakes freeze well! Store using the same method for refrigeration, only be sure to use a freezer safe zippered bag. They will keep in the freezer for 1-2 months. Thaw in the refrigerator for about 1-2 hours, or overnight.
More Delightful Hand Held Desserts!
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Caramel Mini Cheesecakes
Equipment
Ingredients
- 12 Celebration Caramel Milk Chocolate Cookies
- 8 ounces cream cheese room temperature
- 1 large egg
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips or dark chocolate chips
- caramel sauce homemade or store bought
Instructions
- Preheat oven to 325˚F
- Line 12 muffin tins with cupcake liners. Place 1 Celebration cookie in each liner.
- Using a mixer, beat softened cream cheese on medium speed until fluffy. Add egg, sugar, and vanilla. Mix on medium speed, until the mixture is smooth and creamy.
- Use a ¼ cup measuring cup to add batter to the muffin cups.
- Sprinkle top with chocolate chips.
- Bake for 15 minutes. Cheesecakes will be just slightly brown on edge.
- Cool on a rack for 15-30 minutes before removing. Place on a baking tray to complete cooling.
- Refrigerate for 1 hour before serving. Serve plain, or top with a caramel sauce drizzle.
Notes
- Recipe for the images was increased for 18 muffin cups.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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