Mini Caramel Cheesecakes
Deliciously creamy mini caramel cheesecakes with a buttery crust and homemade caramel drizzle, perfect for any gathering or a sweet treat at home.
Servings 12 servings
Calories 250kcal
Ingredients
For the crust
- 200 g digestive biscuits or graham crackers Go with your favorite for a crumbly, toasty crunch.
- 80 g unsalted butter, melted Real butter provides maximum flavor.
- 2 tbsp brown sugar Optional for extra caramelly depth in the crust.
For the filling
- 450 g cream cheese, room temperature Room temperature beats smoother.
- 150 g granulated sugar Sweetens the filling just right.
- 2 large eggs Fresh eggs work best!
- 120 ml sour cream Adds a subtle tang.
- 1 tsp vanilla extract Use real vanilla for the best flavor.
For the caramel sauce
- 200 g granulated sugar Used for caramel.
- 90 g unsalted butter Adds richness to the caramel.
- 120 ml heavy cream Creates a smooth sauce.
- 1 pinch salt Balances the sweetness.
For decoration
- Whipped cream Optional for decoration.
- Chocolate coins/discs Optional for garnish.
Instructions
Make the Crust
- Blitz the biscuits into fine crumbs and mix with melted butter and brown sugar if desired. Press into the bottoms of lined muffin tins.
- Bake at 175°C (350°F) for 5 minutes, then set aside.
Prepare the Filling
- Beat cream cheese until smooth. Add sugar and vanilla, then mix again.
- Beat in the eggs, one at a time. Do not overmix.
- Stir in sour cream. Spoon batter over each crust.
- Bake at 160°C (320°F) for 15-18 minutes until centers wobble slightly. Cool to room temperature and refrigerate for at least 4 hours.
Make the Caramel Sauce
- Melt sugar over medium heat without stirring. Swirl gently until amber colored.
- Whisk in butter until melted, then slowly add cream, whisking until smooth. Add a pinch of salt and let cool.
Decorate and Serve
- Top each cheesecake with whipped cream, drizzle with caramel, and add chocolate coins if desired.
Notes
Use room temperature ingredients for a creamy texture. Cheesecakes should jiggle slightly in the center when done. Make caramel sauce ahead of time and store in the fridge for a week. These can be frozen without toppings for a month.
