Mini Caramel Cheesecakes 🍮🧀

Ingredients

For the Crust

• 1½ cups (150g) graham cracker crumbs

• 5 tbsp (70g) unsalted butter, melted

• 2 tbsp brown sugar

For the Cheesecake Filling

• 16 oz (450g) cream cheese, softened

• ½ cup (100g) granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup (120ml) sour cream

For the Salted Caramel Sauce

• 1 cup (200g) granulated sugar

• 6 tbsp (85g) unsalted butter

• ½ cup (120ml) heavy cream

• ½ tsp sea salt

Toppings

• Crushed shortbread cookies

• Caramel drizzle

• Whipped cream (optional)

• Flaky sea salt

Instructions

Step 1: Prepare the Crust

1. Preheat oven to 325°F (165°C).

2. Line a muffin tin with 12 cupcake liners.

3. Mix graham cracker crumbs, brown sugar, and melted butter.

4. Press about 1 tablespoon into each liner.

5. Bake for 5–7 minutes.

6. Cool while preparing the filling.

Step 2: Make the Cheesecake Filling

1. Beat cream cheese until smooth.

2. Add sugar and mix until creamy.

3. Add eggs one at a time.

4. Mix in vanilla and sour cream.

5. Fill each cup about ¾ full.

Step 3: Bake

1. Bake for 18–20 minutes.

2. Centers should still have a slight jiggle.

3. Cool completely at room temperature.

4. Refrigerate for at least 4 hours or overnight.

Step 4: Make the Salted Caramel Sauce

1. Heat sugar in a saucepan over medium heat.

2. Stir until melted and amber colored.

3. Add butter and whisk carefully.

4. Slowly pour in heavy cream.

5. Stir until smooth.

6. Add sea salt.

7. Cool to room temperature.

Step 5: Decorate

1. Spoon caramel sauce over each cheesecake.

2. Sprinkle crushed shortbread cookies on top.

3. Add whipped cream if desired.

4. Finish with an extra drizzle of caramel and a pinch of flaky sea salt.

Tips for Perfect Mini Cheesecakes

• Do not overmix after adding eggs.

• Chill overnight for the creamiest texture.

• Use room-temperature cream cheese to avoid lumps.

• Salted caramel enhances the richness and balances sweetness.

Yield

• 12 Mini Cheesecakes

Prep Time

• 25 minutes

Bake Time

• 20 minutes

Chill Time

• 4 hours

Total Time

• About 5 hours

Nutrition Highlights (Per Cheesecake)

• Calories: ~320

• Carbohydrates: 28g

• Protein: 5g

• Fat: 22g

• Sugar: 21g

These Mini Caramel Cheesecakes feature a buttery cookie crust, silky vanilla cheesecake filling, and rich homemade salted caramel sauce. They're elegant enough for special occasions yet simple enough for weekend baking. 🍮✨🧀