Instructions for Caramel Mini Cheesecakes
Step 1: Preheat & Prepare
Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners.
Step 2: Make the Crust
- Combine graham cracker crumbs, sugar, and melted butter. Stir until crumbs are evenly coated.
- Press 1 tablespoon of crust mixture into each liner, forming an even layer.
Step 3: Make the Cheesecake Filling
- Beat cream cheese and sugar until smooth and creamy (2-3 minutes).
- Add vanilla extract, sour cream, and eggs one at a time, mixing until just combined. Don’t overmix!
Step 4: Fill & Bake
- Divide cheesecake batter evenly among liners (3/4 full).
- Gently tap the tin to remove air bubbles.
- Bake for 18-20 minutes, or until centers are set but slightly jiggly.
- Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Step 5: Add Caramel & Chill
- Once cool, spoon 1-2 teaspoons of caramel sauce over each cheesecake. Add sea salt (optional).
- Refrigerate for at least 1 hour before serving.
Baking Tips & Notes
- Use room temperature cream cheese, eggs, and sour cream for a smooth filling.
- Don’t overmix the batter to prevent cracking.
- Allow ample chilling time for firm cheesecakes.
Recipe Variations & Substitutions
- Chocolate Caramel: Add 1/4 cup melted chocolate to the filling and drizzle with extra chocolate sauce.
- Oreo Crust: Use crushed Oreos instead of graham crackers.
- Fruit Topping: Replace caramel with strawberry or raspberry sauce.
Frequently Asked Questions (FAQs)
1. How to Store?
Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months (thaw in the refrigerator).
2. Different Crusts?
Use crushed shortbread or gingersnap cookies!
3. Preventing Cracking?
Avoid overmixing, bake at a lower temperature, and cool gradually.
4. Make Ahead?
Yes! Prepare 1-2 days in advance and add caramel topping just before serving.
Enjoy these elegant and delicious Caramel Mini Cheesecakes! Happy baking!
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