Mini Cheesecakes with Caramel and Whipped Cream
Individual no-bake style cheesecakes baked in muffin tins with graham cracker crusts, topped with caramel sauce and vanilla whipped cream. Quick-setting custard-like filling stays tender with just 15 minutes in the oven, then chilled and finished with piped cream and cinnamon garnish.
Ingredients
- 1 ½ cup graham cracker crumbs, from 12 whole crackers
- 6 Tbsp unsalted butter, melted
- ½ tsp cinnamon
- 16 oz cream cheese, softened, from two 8 oz packages
- 3 large , eggs
- 14 oz sweetened condensed milk
- 1 cup caramel sauce
- 1 cup heavy whipping cream, chilled
- 1 Tbsp granulated sugar
- ½ tsp vanilla extract
- ¼ tsp cinnamon, to garnish(optional)
Instructions
- 1
Preheat oven to 350°F and line a 24-count muffin tin with cupcake liners.
- 2
Combine graham cracker crumbs, melted butter, and cinnamon in a bowl and stir until evenly moistened.
- 3
Divide crumb mixture between liners, about 1 tablespoon each, pressing into base and slightly up the sides.
- 4
Beat cream cheese and eggs on high speed for 5 minutes until blended and smooth, scraping bowl as needed.
- 5
Add condensed milk and mix on low speed until blended.
- 6
Divide cheesecake batter evenly between liners until about three-quarters full.
- 7
Bake at 350°F for 15 minutes until set with a slight jiggle in the center; watch for cracking as a sign of over-baking.
- 8
Cool to room temperature in the baking dish, then spoon caramel sauce over each cheesecake.
- 9
Refrigerate for 2 hours or until fully chilled.
- 10
Combine cold heavy cream, sugar, and vanilla in a mixing bowl and beat on high speed for 2 minutes until whipped and fluffy.
- 11
Top each cheesecake with whipped cream using a piping bag with a large star tip.
- 12
Lightly dust with cinnamon if desired and serve with or without liners.
Tips
Watch for cracks forming during baking; this indicates over-baking and a loss of the tender texture.
Use an ice cream scoop for even portioning of the cheesecake batter.
Ensure cream cheese and eggs are at room temperature for smooth, lump-free filling.
Good to Know
Covered in refrigerator for up to 3 days. Can be frozen for up to 1 month; thaw in refrigerator before serving.
Prepare unfrosted cheesecakes up to 2 days ahead. Add caramel sauce and refrigerate. Whip cream and top within 2 hours of serving.
Serve chilled with or without liners. Optional light dust of cinnamon before serving.
Common Mistakes
Do not over-bake; watch for cracks to avoid dry, gritty texture.
Do not skip the full 2-hour chill to avoid warm cheesecake affecting whipped cream.