Description
Creamy bite-sized cheesecakes with buttery crusts, topped with caramel drizzle, whipped cream, and a sweet-salty crunch.
Ingredients
- Cream cheese (16 oz, softened)
- Graham cracker crumbs (1 cup)
- Caramel sauce (½ cup + extra for topping)
- Sea salt flakes (for garnish)
- Butter (4 tbsp, melted)
- Sugar (½ cup)
- Eggs (2)
- Vanilla extract (1 tsp)
- Whipped cream (for topping)
- Brown sugar crumble or crushed toffee bits (for crunch)
Instructions
- Preheat oven to 325°F and line a muffin tin with cupcake liners.
- Mix graham cracker crumbs with melted butter; press firmly into each liner.
- In a bowl, beat cream cheese, sugar, eggs, and vanilla until smooth.
- Spoon mixture over crusts and bake 20–22 minutes until set. Cool completely.
- Top each with a spoonful of caramel sauce and a swirl of whipped cream.
- Sprinkle brown sugar crumble or toffee bits over the top.
- Finish with a light pinch of sea salt flakes and chill before serving.
Notes
- Ensure cream cheese is softened for easy mixing.
- Chilling the cheesecakes enhances their flavor and texture.
- Adjust the amount of sea salt to taste.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg