Description
Creamy bite-sized cheesecakes topped with silky chocolate, rich caramel, and crunchy pecans.
Ingredients
Scale
- 16 oz cream cheese, softened
- ½ cup sugar
- ½ cup semi-sweet chocolate chips
- ¼ cup caramel sauce
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 1 egg
- 1 tsp vanilla extract
- ½ cup chopped pecans (or mixed nuts)
Instructions
- Preheat oven to 325°F (160°C) and line a muffin pan with paper liners.
- Mix graham cracker crumbs with melted butter, then press into each liner to form the crust.
- Beat cream cheese, sugar, egg, and vanilla until smooth; divide batter over the crusts.
- Bake for 18–20 minutes, then cool completely and chill for at least 2 hours.
- Melt chocolate chips with 2 tbsp cream to make ganache; spoon over chilled cheesecakes.
- Drizzle caramel sauce generously over the top.
- Finish with a sprinkle of chopped pecans for a perfect crunch.
Notes
- Ensure cream cheese is softened for easy mixing.
- Chill the cheesecakes for at least 2 hours for best texture.
- Feel free to substitute pecans with other nuts if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg