Description
Rich, creamy bite-sized cheesecakes with a buttery graham cracker crust and silky caramel topping. These mini desserts are perfect for parties, holidays, or whenever you need a sweet treat that feels bakery-worthy but is simple enough to make at home.
Ingredients
For the crust:
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1 ½ cups (150 g) graham cracker crumbs
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¼ cup (50 g) granulated sugar
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6 tbsp (85 g) unsalted butter, melted
For the cheesecake filling:
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2 packages (226 g each) cream cheese, softened
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½ cup (100 g) granulated sugar
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2 large eggs
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1 tsp (5 ml) vanilla extract
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½ cup (120 g) sour cream
For the caramel topping:
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1 cup (240 ml) heavy cream
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¾ cup (150 g) brown sugar, packed
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4 tbsp (57 g) unsalted butter
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1 tsp (5 ml) vanilla extract
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Pinch of salt
Instructions
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Preheat oven to 325 °F (160 °C).
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Combine graham cracker crumbs, sugar, and melted butter. Press into 12 muffin cups. Bake 8 minutes, then cool.
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Beat cream cheese until smooth. Add sugar, then eggs one at a time. Stir in vanilla and sour cream.
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Divide batter into muffin cups (about ¾ full). Bake 18–20 minutes until edges are set but centers jiggle slightly.
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Cool completely, then chill at least 4 hours or overnight.
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Make caramel: combine cream and brown sugar in a saucepan, stir until bubbling. Add butter, cook 5–7 minutes until thickened. Remove from heat, stir in vanilla and salt, let cool slightly.
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Spoon caramel over chilled cheesecakes before serving.
Notes
Ensure cream cheese is softened to avoid lumps.
Don’t overbake—slight jiggle in the center is perfect.
Add a sprinkle of flaky sea salt on top for a gourmet finish.
Can substitute crust with Oreos, Biscoff, or gingersnaps.
- Prep Time: 20 minutes
- Cook Time: 30 minutes (including crust + filling)
- Category: Dessert
- Method: Baking
- Cuisine: American