Mini Cheesecakes with Caramel Sauce
Individually portioned, velvety mini cheesecakes with a buttery graham cracker crust and homemade caramel sauce, easy to make and perfect for entertaining!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs ~10 crackers
- ¼ cup granulated sugar
- 6 tbsp unsalted butter melted
- For the Cheesecake Filling:
- 16 oz 2 blocks cream cheese, softened
- ⅔ cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- ½ cup sour cream
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tbsp unsalted butter cubed
- ½ cup heavy cream
- 1 tsp vanilla extract
- ¼ tsp salt
Optional Garnishes:
- Whipped cream
- sea salt flakes
- chopped nuts.
Instructions
Prepare the Crust:
- Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with liners.
- Mix graham cracker crumbs, sugar, and melted butter. Press 1 tbsp firmly into each liner.
- Bake for 5 minutes, then cool.
Make the Filling:
- Beat cream cheese and sugar until smooth. Add eggs one at a time.
- Mix in vanilla and sour cream until just combined.
- Divide batter evenly among crusts (¾ full).
Bake & Cool:
- Bake 18–20 minutes until edges set (centers slightly jiggly).
- Turn off oven, crack door, and let cool inside for 10 minutes.
- Chill in fridge for at least 4 hours.
Caramel Sauce:
- Melt sugar in a saucepan over medium heat until amber.
- Whisk in butter, then slowly add heavy cream (it will bubble).
- Remove from heat; stir in vanilla and salt. Cool slightly.
Assemble:
- Drizzle caramel over chilled cheesecakes. Garnish as desired.
Notes
Nutrition Facts (Per Serving)
| Calories | Total Fat | Carbs | Protein | Sugar | Sodium |
|---|---|---|---|---|---|
| 280 kcal | 18g | 26g | 4g | 20g | 180mg |