Caramel Mini Cheesecakes
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
These adorable caramel mini cheesecakes are my go to dessert when I want something elegant but don't have all day in the kitchen. With just 25 minutes in the oven, you'll have impressive individual treats that look fancy but come together so simply. I love that eggs provide protein and choline which supports brain health, so there's a little nutritional bonus hidden in each bite. The best part? These little gems are incredibly budget friendly since you're using basic pantry staples, and you can whip them up for a dinner party without spending hours in the kitchen. That caramel drizzle and pecan topping make them feel totally indulgent, but honestly, they're almost too easy to make.
Ella x
Ingredients
- 250 ggraham cracker crust
- 300 gsugar
- 150 gunsalted butter
- 4large eggs
- 600 ggranulated sugar
- 400 mlheavy cream
- 10 gsalt
- 2 mLvanilla extract
- 500 gcaramel sauce
- 100 gpecans
- 800 gcheesecake filling
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Use a convection oven for an even bake.
- 2
Prepare the graham cracker crust by grinding the crackers in a food processor until fine. Mix with the sugar, butter, and salt until well combined.
Tip: Use a medium bowl for this step.
- 3
Press the crust mixture into the bottom of a 12-cup muffin tin.
Tip: Use a spatula to evenly distribute the crust mixture.
- 4
Bake the crust for 12-15 minutes, or until lightly browned.
Tip: Keep an eye on the crust to avoid overbrowning.
- 5
Prepare the cheesecake filling by beating the eggs, granulated sugar, and vanilla extract until well combined.
Tip: Use an electric mixer for this step.
- 6
Melt the caramel sauce in a saucepan over low heat.
Tip: Stir frequently to avoid burning.
- 7
Pour the cheesecake batter into the prepared muffin tin.
Tip: Use a spatula to evenly distribute the batter.
- 8
Drizzle the melted caramel sauce over the cheesecake batter.
Tip: Use a spatula to create a swirly design.
- 9
Bake the cheesecakes for 18-20 minutes, or until the edges are set and the centers are slightly jiggly.
Tip: Avoid overbaking for a creamy center.
- 10
Let the cheesecakes cool completely in the muffin tin.
Tip: Use a wire rack to speed up cooling.
- 11
Top each cheesecake with a sprinkle of sea salt and a few chopped pecans.
Tip: Use a small bowl to sprinkle the toppings evenly.
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