Butterscotch Mini Cheesecakes
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
These butterscotch mini cheesecakes are my go to when I want to impress without spending hours in the kitchen. With a total time of just under an hour, they're perfect for busy weeknights or last minute gatherings. The cream cheese base is wonderfully rich while providing beneficial probiotics, and honestly, the graham cracker crust means you don't have to fuss with complicated techniques. The butterscotch sauce brings that caramel sweetness we all crave, and baking them in individual portions means everyone gets their own perfectly portioned dessert. Trust me, these little treats are simple enough for beginners but elegant enough to serve at dinner parties.
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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