Mini Cheesecakes Recipe

“Discover the ultimate Mini Cheesecakes Recipe! These easy-to-make, individual desserts feature a creamy cheesecake filling, buttery graham cracker crust, and delicious caramel topping. Perfect for parties, holidays, or any occasion, these bite-sized treats are a crowd-pleaser. Learn how to make the best mini cheesecakes step-by-step with tips for flawless results every time!”

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs (from about 12 whole crackers)*
• 6 tablespoons unsalted butter, melted
• 1/2 teaspoon ground cinnamon

For the Mini Cheesecakes:

• 16 ounces cream cheese (two 8-ounce packages), softened
• 3 large eggs, at room temperature
• 14 ounces sweetened condensed milk

Topping Ingredients:

• 1 cup caramel sauce
• 1 cup heavy whipping cream, chilled
• 1 tablespoon granulated sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon, for garnish (optional)

---

Instructions

How to Make the Crust:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a 24-count muffin tin with standard cupcake liners.
2. Prepare the crust mixture: In a medium bowl, combine graham cracker crumbs, melted butter, and cinnamon. Stir until the crumbs are evenly moistened.
3. Fill the liners: Divide the crumb mixture evenly among the cupcake liners, using about 1 tablespoon per liner. Press the crumbs firmly into the base and slightly up the sides using your fingers or the back of a small spoon.

How to Make Mini Cheesecakes:

1. Mix the filling: In a large mixing bowl, beat softened cream cheese and eggs on high speed for 5 minutes until smooth and well combined. Scrape down the sides of the bowl as needed. Add the sweetened condensed milk and mix on low speed until fully blended, about 2 minutes.
2. Fill the liners: Divide the cheesecake filling evenly among the cupcake liners, filling each about 3/4 full (a level ice cream scoop works well for this).
3. Bake: Bake in the preheated oven for 15 minutes. The cheesecakes should be set but still have a slight jiggle in the center. Avoid over-baking; if you see cracks forming, they are overdone.
4. Cool and chill: Allow the cheesecakes to cool to room temperature in the muffin tin. Spoon 1/2 to 1 tablespoon of caramel sauce over each cheesecake. Refrigerate for at least 2 hours or until fully chilled.
5. Add whipped cream: Top each cheesecake with whipped cream using a piping bag fitted with a large star tip. Lightly dust with cinnamon if desired. Serve with or without the cupcake liners.

How to Make Whipped Cream:

1. In a large mixing bowl, combine chilled heavy whipping cream, sugar, and vanilla extract.
2. Beat with an electric mixer on high speed for about 2 minutes, or until the cream is whipped and fluffy.

---

Tips

• Ensure cream cheese is softened to room temperature to achieve a smooth and creamy filling.
• Use a level ice cream scoop for evenly sized cheesecakes.
• Cool the cheesecakes completely before adding caramel and whipped cream to prevent melting.
• To make graham cracker crumbs, pulse whole crackers in a food processor or crush them in a sealed plastic bag with a rolling pin.

Variations and Substitutions

• Crust: Swap graham crackers for crushed cookies like Oreos or digestive biscuits for a different flavor.
• Toppings: Try fruit preserves, chocolate ganache, or fresh berries instead of caramel sauce.
• Cheesecake flavor: Add a splash of lemon juice or zest to the filling for a tangy twist.
• Dairy-free: Use dairy-free cream cheese and whipped topping for a lactose-free option.

FAQs

Can I make these ahead of time? Yes! These mini cheesecakes can be made a day in advance and stored in the refrigerator. Add whipped cream just before serving.

Can I freeze them? Absolutely. Freeze the cheesecakes without toppings in an airtight container for up to 3 months. Thaw in the refrigerator before serving and add toppings fresh.

Why did my cheesecakes crack? Cracking can occur from over-baking or mixing at too high a speed. Ensure the filling is just blended and keep an eye on the baking time.

Serving Suggestions

• Serve these mini cheesecakes as part of a dessert platter at parties or gatherings.
• Pair with coffee or tea for a delightful after-dinner treat.
• Add seasonal fruits or edible flowers for an elegant presentation.

Why You’ll Love This Recipe

• Easy to make: With simple ingredients and straightforward steps, this recipe is beginner-friendly.
• Perfect portions: Individual servings make it convenient for parties or on-the-go desserts.
• Versatile: Endless topping and flavor variations allow you to customize to your preference.
• Irresistible flavor: The creamy cheesecake paired with the buttery crust and sweet toppings is a guaranteed hit!