Butterscotch Mini Cheesecakes
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
These butterscotch mini cheesecakes combine a graham cracker crust with smooth cream cheese filling and rich butterscotch sauce. Made with butter, eggs, sugar and vanilla extract, they come together in just 20 minutes of preparation and 25 minutes of baking. Perfect for anyone looking to create individual sized desserts with minimal fuss.
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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