Mini Cheesecakes with Caramel Sauce

These mini cheesecakes with caramel sauce are delicious! The base is just 3 ingredients. We love the flavor, texture and how completely EASY they were!

Mini Cheesecakes with Caramel Sauce

For the Crust:
  1. 1 1/2 cups graham cracker crumbs from 12 whole crackers*
  2. 6 Tbsp unsalted butter, melted
  3. 1/2 tsp cinnamon

For the Mini Cheesecakes:
  1. 16 oz cream cheese from two 8oz packages, softened
  2. 3 large eggs room temperature
  3. 14 oz sweetened condensed milk

Topping Ingredients:
  1. 1 cup caramel sauce
  2. 1 cup heavy whipping cream chilled
  3. 1 Tbsp granulated sugar
  4. 1/2 tsp vanilla extract
  5. 1/4 tsp cinnamon to garnish optional

How to Make the Crust:
  • Prep: Preheat Oven to 350˚F. Line a 24-count muffin tin. Combine 1 1/2 cups graham cracker crumbs, 6 Tbsp melted butter and 1/2 tsp cinnamon. Stir to evenly moisten crumbs.
  • Divide crumbs between 24 cupcake liners (about 1 Tbsp in each). Push crumbs into the base and slightly up the sides using a small spoon or your fingers.
How to Make Mini Cheesecakes:
  • In a large mixing bowl, beat together 16 oz cream cheese and 3 eggs with on high speed 5 minutes, until blended and smooth, scraping down bowl as needed. Add condensed milk and mix on low speed** until blended (2 min).
  • Divide cheesecake mix evenly between cupcake liners - about 3/4 full (or a flat ice cream scoop in each one) and bake at 350˚F for 15 min. They should be set with a very slight jiggle in the center. Don't over-bake. If you notice them starting to crack in the oven, they are over-baking.
  • Cool to room temp in baking dish then spoon 1/2 to 1 Tbsp caramel sauce over each one. Refrigerate 2 hrs or until fully chilled then top with whipped cream using a piping bag with large star tip. Lightly dust with cinnamon if desired. Serve with or without liners.