Name: Mini Caramel Cheesecake – Dessert Recipes Everyone Loves
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Ingredients: 1 cup graham cracker crumbs; 3 tablespoons granulated sugar; 4 tablespoons unsalted butter, melted; 16 oz cream cheese, softened; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/4 cup sour cream; Caramel sauce for topping

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These mini caramel cheesecakes are like little bites of pure joy. I still remember the first time I made them — my kitchen smelled like a candy shop, and I may or may not have licked the spoon (no regrets). We’re talking about a creamy, homemade cheesecake that’s small enough to pop into your mouth but bold enough to make you sigh with happiness. I use this as my go-to when I want to impress without putting in a full-day shift in the kitchen. They’re portable, easy to share (if you’re generous), and let’s be honest — the swirl of caramel on top makes them look like you bought them from a fancy bakery. Whether you’re into healthy cheesecake recipes or on the hunt for the perfect cupcake recipe, these minis tick all the boxes. They’ve even won over my friend who swears by her vegan cheesecake recipes — though I caught her going back for seconds. Whip up a batch for your next get-together, or just keep them in your fridge like I do. Oh, and if you’re a fan of caramel apple dump cake, you’re really in for a treat. These cheesecakes are your new dessert habit waiting to happen.

1) Key Takeaways
2) Easy Mini Caramel Cheesecake Recipe
3) Ingredients for Mini Caramel Cheesecake
4) How to Make Mini Caramel Cheesecake
5) Tips for Making Mini Caramel Cheesecake
6) Making Mini Caramel Cheesecake Ahead of Time
7) Storing Leftover Mini Caramel Cheesecake
8) Try these dessert recipes next!
9) Mini Caramel Cheesecake Recipe
10) Nutrition

1) Key Takeaways

Mini caramel cheesecakes are creamy, handheld, and easy to make.
This dessert recipe blends classic cheesecake with smooth caramel.
You can prep them in advance for parties, holidays, or fridge cravings.
The recipe uses simple ingredients, no water bath needed.

2) Easy Mini Caramel Cheesecake Recipe

I still remember the first time I made these mini caramel cheesecakes. I was trying to impress my sister-in-law who claims she’s a “dessert expert.” She ended up asking for the recipe. That’s when I knew this one was a keeper. If you’re looking for dessert recipes that actually work without making a huge mess, this is your stop.

The texture is creamy, the crust has that buttery snap, and that drizzle of caramel over the top? That’s the kind of thing that gets forks fighting at potlucks. We’re talking about a recipe that delivers joy in bite-sized form. I love that it feels rich without being too heavy.

If you’ve ever searched for the perfect cupcake recipe or found yourself spiraling into healthy cheesecake recipes or even vegan cheesecake recipes online, stop scrolling. This recipe bridges that homemade cheesecake feel with the joy of a caramel apple dump cake. These little gems fit right into any sweet rotation and deserve a spot in your fridge.

3) Ingredients for Mini Caramel Cheesecake

Graham cracker crumbs: These make up the crust. I love using honey graham crackers for a little sweetness. Crush them until they’re sandy and fine.

Granulated sugar: You’ll need a bit of sugar for the crust and the filling. It helps balance the tang of the cream cheese.

Unsalted butter: Melted butter pulls the crust together. I always use unsalted so I can control the flavor better.

Cream cheese: Go with full-fat and make sure it’s softened. That’s how you get the smooth texture we want in cheesecake.

Eggs: Two large eggs give the cheesecake structure and hold the filling firm. Don’t skip the room temp step.

Vanilla extract: Adds warmth and depth. Just a teaspoon goes a long way here.

Sour cream: This brings that creamy tang that cuts through the richness. It’s one of my favorite parts of the filling.

Caramel sauce: You can use store-bought or make your own. Either way, that sticky caramel swirl on top makes these cheesecakes sing.

4) How to Make Mini Caramel Cheesecake

Step 1: Preheat your oven to 325°F. Line a muffin tin with paper cupcake liners. This makes removal easy and cleanup even easier.

Step 2: In a bowl, stir together the graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Scoop a spoonful into each liner and press down with the back of a spoon.

Step 3: Bake the crusts for 5 minutes and let them cool. This gives them a little firmness and helps hold everything together later.

Step 4: In a mixing bowl, beat the cream cheese until smooth. Add the sugar and mix again until fluffy. Toss in the eggs one at a time, then add vanilla and sour cream. Don’t overbeat or you’ll trap air.

Step 5: Divide the filling evenly among the crusts. They should be about three-quarters full. Bake for 18–22 minutes or until the centers barely jiggle.

Step 6: Let them cool in the pan before transferring to the fridge. Chill for at least two hours or overnight if you can wait that long.

Step 7: Just before serving, top each cheesecake with a spoonful of caramel sauce. You can swirl it or drizzle—it’s up to you.

5) Tips for Making Mini Caramel Cheesecake

If your cream cheese isn’t soft, you’ll get lumps. Take it out of the fridge early. I usually set mine out with the butter when I’m making coffee.

Don’t skip the crust pre-bake. It’s tempting to skip it, but that five-minute bake keeps the crust from getting soggy after the filling goes in.

If you’re feeling extra, sprinkle a bit of sea salt over the caramel. It wakes up the flavors and balances the sweetness just right. It also makes it feel like you bought it at a bakery.

6) Making Mini Caramel Cheesecake Ahead of Time

I usually bake these the night before a gathering. They chill well and actually taste better the next day. The flavors settle, the texture tightens up, and they’re easier to unmold without cracking.

Store them in the cupcake pan with plastic wrap or a lid. Just don’t add the caramel yet. Add that when you’re ready to serve. It keeps the tops clean and the caramel from sliding off while cold.

If you’re doubling the recipe, use two pans or bake in batches. These freeze well too. Just wrap each cheesecake and thaw in the fridge overnight before adding the caramel on top.

7) Storing Leftover Mini Caramel Cheesecake

I keep leftovers in an airtight container in the fridge. They stay fresh for about five days—though they rarely last that long at my house.

If you’re planning to eat them one at a time, go ahead and add caramel just before serving. That way, the caramel keeps its shine and texture.

You can freeze them too. Wrap each in plastic and store in a freezer bag. Thaw overnight in the fridge and they’re good to go. It’s the kind of dessert recipe that’s always ready for sweet cravings.

8) Try these dessert recipes next!

9) Mini Caramel Cheesecake Recipe