Mini Cheesecake Cups with Caramel Topping
Delightfully creamy mini cheesecakes topped with luscious caramel, perfect for sharing or enjoying solo.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 270 minutes
- Yield: 12 mini cheesecake cups 1x
- Category: Dessert
- Method: Refrigerating
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1/2 tsp vanilla bean paste or seeds from 1 vanilla bean
- 1 cup crushed graham crackers
- 1/4 cup melted butter
- 1 cup caramel sauce
Instructions
- Prepare the Graham Cracker Crust: In a mixing bowl, combine the crushed graham crackers and melted butter. Mix well and press the mixture into the bottom of cupcake liners in a muffin tin to form the crust.
- Cream the Cream Cheese Mixture: In another bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Whip the Cream: In a separate, chilled bowl, whip the heavy cream until stiff peaks form.
- Combine the Mixtures: Gently fold the whipped cream and vanilla extract into the cream cheese mixture until well combined.
- Add Flavor with Vanilla Beans: Now, add the vanilla bean paste or seeds from one vanilla bean to the mixture and fold gently.
- Fill the Cups: Spoon the cheesecake filling over the crust in each cup, filling them about 3/4 of the way full.
- Refrigerate to Set: Refrigerate the cheesecake cups for at least 4 hours or until set.
- Drizzle the Caramel: Before serving, drizzle caramel sauce on top of each cheesecake cup.
Notes
Ensure your cream cheese is softened for easy mixing; refrigerate before whipping cream for better volume.
Nutrition
- Serving Size: 1 mini cheesecake cup
- Calories: 220
- Sugar: 14g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 35mg
Find it online: https://doughgirlbylea.com/caramel-topped-mini-cheesecake-cups/