Praline Mini Cheesecakes
Prep
20 mins
Cook
28 mins
Servings
12
Difficulty
Easy
These praline mini cheesecakes are my go to when I want to impress without spending hours in the kitchen. With a prep time of just twenty minutes and baking in under thirty, they come together faster than you'd think. The cream cheese base is naturally rich in protein and calcium, keeping you satisfied with every bite. What I love most is that they're simple enough for a beginner baker but elegant enough to serve at a dinner party. The caramelized sugar and praline sauce create this incredible nutty sweetness that tastes like you fussed way more than you actually did. Trust me, these little gems will become your new favorite shortcut dessert.
Ella x
Ingredients
- 600 ggraham cracker crust
- 200 gcaramelized sugar
- 250 gunsalted butter
- 800 ggranulated sugar
- 300 gbrown sugar
- 4large eggs
- 250 mlsour cream
- 600 gcream cheese
- 10 mlvanilla extract
- 400 gpraline sauce
- 200 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat oven to 180°C (350°F).
- 2
Prepare the crust by mixing graham cracker crumbs, unsalted butter, and granulated sugar in a bowl until well combined.
Tip: Use a food processor to speed up the process.
- 3
Press the crust mixture into a 12-cup mini muffin tin.
Tip: Make sure to evenly distribute the mixture to prevent crusts from becoming too thick.
- 4
Bake the crusts for 10 minutes.
- 5
Prepare the praline sauce by cooking granulated sugar, brown sugar, and unsalted butter in a saucepan over medium heat until caramelized.
Tip: Monitor the sauce closely to avoid burning.
- 6
Prepare the cheesecake batter by beating cream cheese, sour cream, and vanilla extract until smooth.
Tip: Use an electric mixer to ensure a smooth batter.
- 7
Fold the praline sauce and granulated sugar into the cheesecake batter until well combined.
Tip: Be careful not to overmix.
- 8
Pour the cheesecake batter into the prepared crusts.
Tip: Divide the batter evenly among the crusts to ensure each cheesecake is identical.
- 9
Bake the cheesecakes for 18-20 minutes or until the edges are set and the centers are slightly jiggly.
Tip: Avoid overbaking to ensure cheesecakes remain creamy.
- 10
Allow the cheesecakes to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Tip: Let the cheesecakes cool completely before dusting with confectioners' sugar.
- 11
Dust the cooled cheesecakes with confectioners' sugar.
Tip: This will add a nice textural element to the dessert.
- 12
Serve chilled and enjoy!
Tip: These cheesecakes are best served fresh, but they can be stored in an airtight container in the refrigerator for up to 3 days.
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