Decadent Mini Cheesecakes with Caramel Drizzle
Indulge in the delightful sweetness of these Mini Cheesecakes crowned with velvety caramel sauce! 🍰💫 They’re a heavenly treat, perfect for satisfying your dessert cravings!
Ingredients:
For the Crust:
– 1 1/2 cups graham cracker crumbs (from 12 whole crackers)
– 6 tbsp unsalted butter, melted
– 1/2 tsp ground cinnamon
For the Mini Cheesecakes:
– 16 oz cream cheese (2 packages, 8 oz each), softened
– 3 large eggs, at room temperature
– 14 oz sweetened condensed milk
For Topping:
– 1 cup caramel sauce
For Whipped Cream:
– 1 cup heavy whipping cream, chilled
– 1 tbsp granulated sugar
– 1/2 tsp vanilla extract
– 1/4 tsp ground cinnamon, for garnish (optional)
Directions:
Preparing the Crust:
1. Preheat the oven to 350°F (175°C). Line a 24-count muffin tin with standard cupcake liners.
2. In a bowl, combine graham cracker crumbs, melted butter, and ground cinnamon. Stir until the crumbs are evenly moistened.
3. Divide the crumb mixture among the cupcake liners, pressing it into the base and slightly up the sides.
Making the Mini Cheesecakes:
4. In a large mixing bowl, beat the cream cheese and eggs on high speed for 5 minutes until smooth.
5. Add the sweetened condensed milk and mix on low speed until well blended.
6. Divide the cheesecake mixture evenly among the cupcake liners.
7. Bake for 15 minutes. Allow the cheesecakes to cool, then spoon caramel sauce over each one.
8. Refrigerate the cheesecakes for 2 hours to set.
Preparing the Whipped Cream:
9. In a chilled mixing bowl, beat the cold heavy cream, sugar, and vanilla extract on high speed until fluffy peaks form.
10. Top the chilled cheesecakes with whipped cream and dust with ground cinnamon, if desired.
**Preparation Time:** 15 minutes | **Cooking Time:** 15 minutes | **Total Time:** 2 hours 30 minutes | **Calories:** 233 per serving | **Servings:** 24 mini cheesecakes
