Mini Cheesecakes with Caramel Sauce

Mini cheesecakes with caramel sauce are so easy and delicious! The base is just 3 ingredients. Mini cheesecake cupcakes are excellent in flavor and texture. | natashaskitchen.com

These mini cheesecakes with caramel sauce are completely delicious! The base is just 3 ingredients (yes you are reading that correctly!), and  they taste like my favorite New-York-Style cheesecake…Mmm. I’m a sucker for cheesecake and I’m so excited to finally have this mini version on my blog. I’m doing cartwheels here (and good thing you aren’t here to witness it!). My friends, these are such a treat!

One of my readers, Marta, wrote in with her 3-ingredient mini cheesecakes recipe last month and I instantly fell in love with the flavor, texture and how completely EASY they were!

I have tested many mini cheesecakes in the past but none were as good as these. Marta makes hers without the crust for an even simpler party-friendly dessert. Thank you Marta for thinking of us and generously sharing your amazing recipe!!

P.S. Want to know which tools we used to make this recipe? See the Amazon affiliate links in the instructions below.

Mini cheesecakes with caramel sauce are so easy and delicious! The base is just 3 ingredients. Mini cheesecake cupcakes are excellent in flavor and texture. | natashaskitchen.com

Ingredients for Mini Cheesecakes:

1 1/2 cups graham cracker crumbs (from 12 whole crackers)*
6 Tbsp (3/4 stick) unsalted butter, melted
1/2 tsp cinnamon
16 oz cream cheese (from two 8oz packages), softened
3 large eggs, room temperature
14 oz can sweetened condensed milk

What You Will Need:

24 standard cupcake liners and 24 count muffin tin

Optional Whipped Cream & Topping Ingredients:

1 cup of cold heavy whipping cream
1 Tbsp granulated sugar
1/2 tsp vanilla extract
Cinnamon to garnish
1 cup caramel sauce (click for easy recipe)

*For gluten free, use gluten free crackers/cookies or omit the crust and proceed with the recipe as directed, baking for 13-15 mins. The crust helps these rise more uniformly but they still taste amazing without it.

How to Make Mini Cheesecakes with Caramel Sauce:

Prep: Preheat Oven to 350˚F.

1. Combine 1 1/2 cups graham cracker crumbs with 6 Tbsp melted butter and 1/2 tsp cinnamon. Stir until crumbs are evenly moistened.

2. Divide crumbs evenly 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.

3. Mix cream cheese and eggs with whisk attachment (or with a hand mixer) on high speed 5 minutes, or until blended and smooth, scraping down the bowl as needed. Add condensed milk and mix on low speed until blended (2 minutes).

Cooks Tip: It is important to mix in the condensed milk on low speed to help knock out excess air bubbles which can cause the cheesecakes to crack.

4. 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 minutes. 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.

5. Cool to room temp in baking dish then spoon 1/2 to 1 Tbsp of this caramel sauce over each one. Refrigerate 2 hours or until fully chilled then top with whipped cream using a piping bag with large open star tip (see “how to make whipped cream” below). Lightly dust tops with cinnamon if desired. Serve with or without the liners.

Mini cheesecakes with caramel sauce are so easy and delicious! The base is just 3 ingredients. Mini cheesecake cupcakes are excellent in flavor and texture. | natashaskitchen.com

Make-Ahead Tip: You can completely assemble, decorate, cover and refrigerate overnight. Ours tasted and looked perfect the next day. We just love make-ahead desserts!

Mini cheesecakes with caramel sauce are so easy and delicious! The base is just 3 ingredients. Mini cheesecake cupcakes are excellent in flavor and texture. | natashaskitchen.com

How to Make Whipped Cream:

1. In a large mixing bowl, combine 1 cup cold heavy cream, 1 Tbsp sugar and 1/2 tsp vanilla and beat together with an electric mixer on high speed for 2 minutes or until whipped and fluffy.

⬇️ Print-Friendly Mini Cheesecakes Recipe:

Mini Cheesecakes with Caramel Sauce

5.0 from 9 reviews
Prep time:
Cook time:
Total time:
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!
Author:
Skill Level: Easy
Cost To Make: $10-$12
Serving: 24 mini cheesecakes

Ingredients

For the Crust:

  • 1½ cups graham cracker crumbs (from 12 whole crackers)*
  • 6 Tbsp (3/4 stick) unsalted butter, melted
  • ½ tsp cinnamon

For the Mini Cheesecakes:

  • 16 oz cream cheese (from two 8oz packages), softened
  • 3 large eggs, room temperature
  • 14 oz can sweetened condensed milk

What You Will Need:

  • 24 standard cupcake liners and 24 count muffin tin

Optional Whipped Cream & Topping Ingredients:

  • 1 cup of cold heavy whipping cream
  • 1 Tbsp granulated sugar
  • ½ tsp vanilla extract
  • Cinnamon to garnish
  • 1 cup caramel sauce

Instructions

How to Make Mini Cheesecakes with Caramel Sauce:

  1. Prep: Preheat Oven to 350˚F. Combine 1½ cups graham cracker crumbs, 6 Tbsp melted butter and ½ tsp cinnamon. Stir to evenly moisten crumbs.
  2. 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.
  3. Mix cream cheese and eggs with whisk attachment (or electric hand mixer) on high speed 5 minutes, or until blended and smooth, scraping down bowl as needed. Add condensed milk and mix on low speed** until blended (2 min).
  4. Divide cheesecake mix evenly between cupcake liners - about ¾ full (or a flat ice cream scoop in each one) and bake at 350˚F for 15 minutes. 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.
  5. Cool to room temp in baking dish then spoon ½ to 1 Tbsp caramel sauce
  6. over each one. Refrigerate 2 hrs or until fully chilled then top with whipped cream using a piping bag with large open star tip. Lightly dust with cinnamon if desired. Serve with or without liners.

How to Make Whipped Cream:

  1. In a large mixing bowl, combine 1 cup cold heavy cream, 1 Tbsp sugar and ½ tsp vanilla and beat together with an electric mixer on high speed for 2 minutes or until whipped and fluffy.

Notes

*For gluten free, use GF crackers/cookies or omit the crust and proceed with recipe as directed. The crust helps them rise more evenly but they still taste great without it.
**Cooks Tip: Mixing the condensed milk on LOW speed helps knock out excess air bubbles which can cause the cheesecakes to crack.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

 

Mini cheesecakes with caramel sauce are so easy and delicious! The base is just 3 ingredients. Mini cheesecake cupcakes are excellent in flavor and texture. | natashaskitchen.com

Everyone in our family (of all age brackets) was completely in love with these mini cheesecakes and they disappeared so quickly at my Dad’s birthday lunch. It’s one of the few things my 2-year old nephew doesn’t call “desgusting” – he makes me laugh and yes it feels good when a picky eater approves!

 

Mini cheesecakes with caramel sauce are so easy and delicious! The base is just 3 ingredients. Mini cheesecake cupcakes are excellent in flavor and texture. | natashaskitchen.com

Read comments/reviewsAdd comment/review

  • Vicki
    December 22, 2017

    Hi, I made the sauce last night and cheesecakes just now. My caramel got hard. Do you recommend I cook it less? I’m thinking of redoing the sauce but don’t want to make the same mistake. Reply

    • Natasha
      natashaskitchen
      December 22, 2017

      Hi Vicki, did you cook it longer than stated or use different proportions of ingredients? My caramel was soft even after refrigeration. Does it change consistency when it is warmed up? Reply

  • Kateryna Hrytsko
    December 21, 2017

    Can I freeze these? Reply

    • Natasha
      natashaskitchen
      December 21, 2017

      Hi Kateryna, I haven’t tried freezing this recipe so I’m not 100% sure. I think it would be worth experimenting. Reply

  • Maria Perryman
    November 28, 2017

    I followed your recipe to the T and also made the caramel and whipped cream topping. Very easy to follow and turned out beautifully 🙂 Thank you for this wonderful recipe! I did like the cheesecake cold straight out of the fridge vs sitting out just a preference. Reply

    • Natasha's Kitchen
      November 28, 2017

      You’re welcome Maria! I’m happy to hear you enjoy the recipe. Thanks for sharing your fantastic review’ Reply

  • Ann
    November 20, 2017

    Hi nattasha,
    Is the caramel sauce supposed to set up? I kept them in fridge overnight and as soon as i took them out, the caramel sauce got super runny Reply

    • Natasha
      natashaskitchen
      November 20, 2017

      Hi Ann, it should thicken as it cools. It sounds like maybe the proportions of liquids were too high. If that happens in the future and your sauce isn’t thickening at the time stated in the recipe, continue cooking it a few minutes to allow some of the extra liquid to cook out so the sauce can cook properly. I hope that helps! Reply

  • Angela
    November 17, 2017

    These mini cheesecakes are absolutely delicious! I tried one warm out of the oven and wanted to just pop them all into my mouth! I can’t imagine how much better it will be with the caramel sauce😋 thank you for this simple and delicious recipe! Reply

    • Natasha's Kitchen
      November 18, 2017

      You’re welcome Angela! I’m glad you enjoy the recipe so much! Thanks for sharing your fantastic review! Reply

  • Liliya
    November 17, 2017

    Hi Natasha, I never leave comments but I had to when I made these cheesecakes today. All I can say is WOW absolutely delicious!! And that caramel sauce is absolutely amazing good. I wish I could give you 10 stars!!!! Me and my toddler were both doing cartwheels in the kitchen after we ate a coyote lol. 😉 all your recipes are very delicious and amazing. You are one very talented cook and I hope one day I’ll cook as good as you do. God bless you and your family. 🙂 Reply

    • Natasha's Kitchen
      November 18, 2017

      Hello Liliya! Lol, I’m happy to hear how much you two love the recipe! Thanks for following and sharing your encouraging, thoughtful comments! God Bless 🙂 Reply

  • Carmen
    November 16, 2017

    Natasha thanks for all the delicious and easy recipes you share. This one recipe is going to be display on my table this Thanksgiving. I would love to post a pic of it… but I don’t think that’s possible. Any way…. thanks again. Reply

    • Natasha
      natashaskitchen
      November 16, 2017

      Hi Carmen, I don’t really have a way to upload photos to the site in comments so the best way to post a picture is in our new facebook cooking group. I would love it if you joined and shared there! Click here to check it out 🙂 Reply

  • Luba
    November 11, 2017

    Love the recipe thanks Natasha! I’ve made it into one cheesecake and it came out fantastic,but I had to bake it for 30 minutes. I was wondering is it possible to bake it ahead and freeze it without the caramel? Or would that ruin the flavor? Thank you again for another wonderful recipe! Reply

    • Natasha
      natashaskitchen
      November 11, 2017

      Hi Luba, I haven’t tried freezing this recipe so I’m not 100% sure. I think it would be worth experimenting. It’s great to know this recipe works well as a single cake. I completely missed that in your comment that you made it into one so my first reply didn’t make much sense – lol. Sorry about that.  Reply

    • Richard Cutt
      November 11, 2017

      What size pie pan did you use to make the one cheese cake ? Instead of the 24 little ones Reply

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