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Mini Cheesecake Cups with Caramel Topping

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Delightfully creamy mini cheesecakes topped with luscious caramel, perfect for sharing or enjoying solo.

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

  1. 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.
  2. Cream the Cream Cheese Mixture: In another bowl, beat the softened cream cheese and sugar until smooth and creamy.
  3. Whip the Cream: In a separate, chilled bowl, whip the heavy cream until stiff peaks form.
  4. Combine the Mixtures: Gently fold the whipped cream and vanilla extract into the cream cheese mixture until well combined.
  5. Add Flavor with Vanilla Beans: Now, add the vanilla bean paste or seeds from one vanilla bean to the mixture and fold gently.
  6. Fill the Cups: Spoon the cheesecake filling over the crust in each cup, filling them about 3/4 of the way full.
  7. Refrigerate to Set: Refrigerate the cheesecake cups for at least 4 hours or until set.
  8. 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

Find it online: https://www.doughgirlbylea.com/caramel-topped-mini-cheesecake-cups/

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