Butterscotch Mini Cheesecakes
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
Indulge in the sweet and creamy taste of butterscotch in a miniature form, perfect for a special occasion or a sweet treat.
Ella x
Ingredients
- 150 ggraham cracker crust
- 100 gunsalted butter(softened)
- 400 ggranulated sugar
- 200 gbrown sugar
- 4 egglarge eggs
- 200 gcream cheese
- 300 mlbutterscotch sauce(store-bought or homemade)
- 10 gsalt
- 2 mLvanilla extract
- 100 gall-purpose flour
Detail level
Instructions
- 1
Preheat oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners.
- 2
In a medium bowl, mix together graham cracker crust, unsalted butter, and salt until well combined.
- 3
Press the mixture into the prepared muffin tin and bake for 10 minutes.
- 4
In a large bowl, beat cream cheese until smooth. Add granulated sugar, brown sugar, and vanilla extract; beat until combined.
- 5
Beat in large eggs one at a time, followed by butterscotch sauce.
- 6
Pour the cheesecake batter into the prepared muffin tin over the crust.
- 7
Bake for an additional 15-20 minutes, or until the edges are set and the centers are slightly jiggly.
- 8
Let cool completely in the pan before refrigerating for at least 4 hours.
- 9
Serve chilled and enjoy!
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