Mini Cheesecakes Recipe (VIDEO)

Mini Cheesecakes with caramel sauce are completely delicious and easy to make since the cheesecake base is just 3 ingredients! If you love the classic taste and texture of a classic Cheesecake but want the simplicity of a No-Bake Cheesecake you will love this recipe!

This post may contain affiliate links. Read my disclosure policy.

Best Mini Cheesecake Recipe

We have tested scores of mini cheesecake recipes and it’s easy to say, this is THE ONE! One of my readers, Marta, shared her 3-ingredient mini cheesecake recipe with me, and I instantly fell in love with the flavor, texture, and how completely easy they were. This recipe makes 24 cupcake-sized cheesecakes.

Here, we used Marta’s cheesecake recipe, added a super-simple graham cracker crust, and drizzled sweet caramel and whipped cream over each one.

We just love mini, individual-sized desserts like Creme Brulee or Chocolate Souffle, and these mini cheesecakes are so easy and delicious that they will become one of your go-to desserts.

Mini Cheesecakes Video

Watch Natasha whip up these simple mini cheesecakes while giving you her tips on how to make them easy to make and look great for a party. Make these baby cheesecakes once and you’ll make them over and over!

Ingredients for Mini Cheesecakes:

These mini cheesecakes come together quickly and can be easily doubled to treat a whole crowd.

• Cream Cheese – room temperature so it mixes evenly. We use regular cream cheese bricks for the best texture and taste. Light or whipped won’t create the same flavor.
• Eggs – room-temperature eggs are the secret to making the batter
• Sweetened Condensed Milk – the secret ingredient, making the cheesecake perfectly sweetened and creamy smooth
• Crust – graham cracker crumbs, melted butter, and cinnamon combine to make the perfect cheesecake crust. For gluten-free mini cheesecakes, substitute GF graham crackers or omit the crust.
• Topping – we used our easy Caramel Sauce (you won’t want store-bought after trying it!), using just 4 ingredients. If you want some variety, you can also try the strawberry topping in our Mini Strawberry Cheesecake recipe.

How to Make Mini Crusts

• Preheat oven to 350°F and line a 24-count standard-sized muffin tin with cupcake liners.
• Combine graham cracker crumbs, butter, and cinnamon in a bowl until evenly moistened.
• Spoon the mixture evenly into the lined muffin tins, and press the crumbs into the base and slightly up the sides.

How to Make Mini Cheesecakes

• Whisk the cream cheese and eggs (by hand or with a hand mixer) on high speed for 5 minutes, or until smooth, scraping down the bowl as needed. Add condensed milk and mix on LOW speed for 2 minutes to avoid adding air bubbles that can cause the cheesecakes to crack when baking.
• Divide the batter evenly over the 24 crusts, filling each one about 3/4 full (or with a level ice cream scoop), and bake at 350˚F for 15 minutes. The cheesecakes should be set but still have a very slight jiggle in the center. Do not overbake.
• Cool the cupcakes in the muffin tin to room temperature before spooning Caramel Sauce over each one. Refrigerate the cooled and topped cheesecakes for 2 hours. Then, dollop homemade whipped cream (see directions below) and dust with cinnamon, if desired.

How to Make Whipped Cream Topping

• Combine 1 cup cold heavy cream, 1 Tbsp sugar, and 1/2 tsp of vanilla in a large mixing bowl (preferably a chilled bowl). Beat the ingredients together with an electric mixture or hand mixer on high speed for 2 minutes or until fluffy. Using a piping bag with a star tip, pipe the whipped cream over each cupcake.

These mini cheesecakes are so easy to make and so incredibly creamy and delicious! Make them a day ahead to take one “to-do” off your list before hosting friends and family, because these cheesecake cupcakes are truly the perfect party dessert!

More Mini Dessert Recipes

Once you try this mini cheesecake recipe, we bet you’ll fall in love with bite-sized desserts, especially when hosting! Here are a few of our favorite mini desserts to serve at your next party.

• Pavlovas
• Mini Pumpkin Pies
• Baklava Cups
• Eton Mess
• Raspberry Mousse Cups
• Vanilla Cupcakes
• Coconut Balls

Mini Cheesecakes with Caramel Sauce

4.97 from 230 votes

Author: Natasha Kravchuk

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!

SaveSaved Pin Review Print

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Refrigerate: 2 hours hrs

Ingredients 

US CustomaryMetric

Servings: 24 mini cheesecakes

For the Crust:

• 1 1/2 cups graham cracker crumbs, from 12 whole crackers*
• 6 Tbsp unsalted butter, melted
• 1/2 tsp cinnamon

For the Mini Cheesecakes:

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

Topping Ingredients:

• 1 cup caramel sauce
• 1 cup heavy whipping cream, chilled
• 1 Tbsp granulated sugar
• 1/2 tsp vanilla extract
• 1/4 tsp cinnamon to garnish, optional

Cook ModePrevent your screen from going dark

Instructions

How to Make the Crust:

• Prep: Preheat Oven to 350˚F. Line a 24-count muffin tin with standard cupcake liners.
• In a bowl, 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 level 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.

How to Make Whipped Cream:

• 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.

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.

Nutrition Per Serving

233kcal Calories20g Carbs3g Protein15g Fat8g Saturated Fat68mg Cholesterol161mg Sodium119mg Potassium11g Sugar570IU Vitamin A0.5mg Vitamin C86mg Calcium0.4mg Iron

• Full Nutrition Label
• Nutrition Disclosure

Nutrition Facts

Mini Cheesecakes with Caramel Sauce

Amount per Serving

Calories

233

% Daily Value*

Fat

 

15

g

23

%

Saturated Fat

 

8

g

50

%

Cholesterol

 

68

mg

23

%

Sodium

 

161

mg

7

%

Potassium

 

119

mg

3

%

Carbohydrates

 

20

g

7

%

Sugar

 

11

g

12

%

Protein

 

3

g

6

%

Vitamin A

 

570

IU

11

%

Vitamin C

 

0.5

mg

1

%

Calcium

 

86

mg

9

%

Iron

 

0.4

mg

2

%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Dessert

Cuisine: American

Keyword: mini cheesecakes

Skill Level: Easy

Cost to Make: $$

Calories: 233