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!!

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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 from 13 votes
Prep Time: 2 hours
Cook Time: 15 minutes
Total Time: 2 hours 15 minutes
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: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $10-$12
Calories: 233 kcal
Servings: 24 mini cheesecakes

Ingredients

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

What You Will Need:

  • 24 standard cupcake liners and 24 count muffin tin

Whipped Cream and Topping Ingredients:

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

Instructions

How to Make Mini Cheesecakes with Caramel Sauce:

  1. Prep: Preheat Oven to 350˚F. Combine 1 1/2 cups graham cracker crumbs, 6 Tbsp melted butter and 1/2 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 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 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 1/2 tsp vanilla and beat together with an electric mixer on high speed for 2 minutes or until whipped and fluffy.

Recipe 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 Facts
Mini Cheesecakes with Caramel Sauce
Amount Per Serving
Calories 233 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 8g 40%
Cholesterol 68mg 23%
Sodium 161mg 7%
Potassium 119mg 3%
Total Carbohydrates 20g 7%
Sugars 11g
Protein 3g 6%
Vitamin A 11.4%
Vitamin C 0.6%
Calcium 8.6%
Iron 2.4%
* Percent Daily Values are based on a 2000 calorie diet.

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

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Greta
    July 13, 2018

    Simple, tasty and wonderful Reply

    • Natashas Kitchen
      July 13, 2018

      Thank you for that wonderful review, Greta! Reply

  • Sophie
    May 9, 2018

    Hi Natasha, do you think this recipe would work if made into one large cheesecake? This recipe looks less rich than others, which I like, but would prefer to make a large one for mums birthday. Thank you. Reply

    • Natasha
      natashaskitchen
      May 9, 2018

      Hi Sophie, I honestly have not tested that so I can’t make a recommendation for that. If you experiment, let me know how it goes. We always use our go-to recipe for cheesecake when making a large sized cheesecake. Reply

  • Olga
    April 8, 2018

    Hi Natasha. Thanks for sharing this recipe it was very good my kids would not stop eating them,& we liked it. Made it for Easter my family friends liked it. May God bless u. Love all your recipes. Reply

    • Natasha's Kitchen
      April 9, 2018

      I’m happy the recipe is a hit with your whole family! Thanks for following and sharing your wonderful review! God Bless 🙂 Reply

  • SZA
    March 16, 2018

    Hi Natasha, will the same oven temperature work for a Fan oven as well? Reply

    • Natasha
      natashaskitchen
      March 16, 2018

      Hi SZA, I haven’t experimented with these in a fan oven (I am assuming you mean convection), but usually a convection oven will bake things faster since it circulates the hot air so keep an eye on them as they will likely bake faster. Reply

  • Yas
    February 15, 2018

    Delicious! …and sooo easy! 👍🏼 Reply

    • Natasha's Kitchen
      February 15, 2018

      I’m glad you enjoy the recipe Yas! Thanks for sharing! 🙂 Reply

  • 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

  • Dana
    November 6, 2017

    Looking forward to making these for a family party. If I make them on Friday will they still be good on Sunday? Or should I make a fresh batch on Sunday? I get nervous baking for big parties! Reply

    • Natasha
      natashaskitchen
      November 7, 2017

      Dana, they will be great for Sunday if you make them couple days in advance, just keep them in the refrigerator. Reply

  • November 2, 2017

    These look wonderful! I Love mini cheesecakes because they have the perfect ratio of the nice firm “crust” edge to soft filling. And of course, caramel sauce never hurt anything. Yum! Reply

    • Natasha's Kitchen
      November 2, 2017

      They are so easy and so good! I hope you love them! Please let me know what you think! Reply

  • Richard Cutt
    November 1, 2017

    Natasha my computer wife as my wife calls you, we made the cheese cakes and caramel sauce came out fantastic would live to make a 9 or 10 inch cheese cake from this recipe or if you have another recipe please get back to me.

    Thank you, Richard Cutt Reply

    • Natasha
      natashaskitchen
      November 1, 2017

      Hi Richard! I’m so glad you enjoyed the recipe! I haven’t tested this one as a full cheesecake so I can’t really advise. When making a full size cheesecake, my go-to recipe is this New York-style Cheesecake, which is also very easy and popular 🙂 Reply

  • Viktoriya T.
    October 31, 2017

    Natasha, do you think i can bake 12 at a time?
    Cuz i have ine muffin tin…. Reply

    • Natasha
      natashaskitchen
      November 1, 2017

      HI Viktoriya, I do think that would still work well. I hope you love the recipe! 🙂 Oh ps. not all ovens are the same but my oven always tends to bake faster on the second batch so keep an eye on them 🙂 Reply

  • October 27, 2017

    Hi Natasha! I recently started following your blog and am really enjoying it! I am liking the idea of a mini cheesecake. I love cheesecake and will eat more than I need, so a small version is perfect! Ha! Thanks for sharing!! Reply

    • Natasha's Kitchen
      October 27, 2017

      Hello there! Thanks so much for following and please let me know what you think of the recipe! 🙂 Reply

      • Nataliya
        November 28, 2017

        Forgot to add. What is the large size star for the decorations? I used the largest I had and it was different. Reply

  • Enessa
    October 27, 2017

    Thanks for another great recipe. Used up the batter exactly to the last drop. Everyone loved them! Including me and usually not a big fan of cheese cake. Be blessed! Reply

    • Natasha's Kitchen
      October 27, 2017

      You’re welcome Enessa! I’m glad to hear the recipe is a HIT! Thanks for sharing your fantastic review! Reply

  • Olga
    October 27, 2017

    Natasha,

    Wow I made a batch already a few days ago and I loved em!! I cant believe all it took was 15 mins to cook! I am defenitly craving some more today. SO itching to bake some more. Reply

    • Natasha's Kitchen
      October 27, 2017

      Hello Olga! I’m glad to hear how much you enjoy the recipe! Thanks for sharing your great review! Reply

  • Mary
    October 26, 2017

    Could these be turned into mini pumpkin cheesecakes for the season? If so, how would you go about adding the pumpkin flavor? Thanks! Reply

    • Natasha
      natashaskitchen
      October 27, 2017

      Hi Mary, I haven’t tried that so I can’t really give advice on that. I think you would have to substantially modify it. I do have a pumpkin cheesecake posted – I wonder if that would work better? I just haven’t tested it so I can’t say for sure. Reply

  • Olga
    October 25, 2017

    Hi Natasha, i am making them right now, but plan to serve tomorrow. Will whipped cream hold up untill then? I’m afraid it can get runny by tomorrow. Reply

    • Natasha
      natashaskitchen
      October 25, 2017

      Hi Olga, if you whip the heavy whipping cream (and be sure you are using heavy cream), until it is fluffy, stiff and spreadable, it will keep refrigerated overnight. I did this with my last batch and it worked fine 🙂 Reply

  • Alla Budnik
    October 25, 2017

    Hello,Natasha.Super great recipe.Exactly 24 mini cheesecakes.Very delicious,not overly sweet.Again, not overly sweet ,that’s what we love.Thank you. Reply

    • Natasha's Kitchen
      October 25, 2017

      Hello Alla! I’m glad you love the recipe! Thanks for sharing your excellent review! 🙂 Reply

      • Nataliya
        November 28, 2017

        It would not let me to leave a comment below, so I am writing in this thread (sorry!)
        Natasha, what an awesome recipe! Thank you for sharing. My cheesecakes turned perfect from the first time. Will be making them many more times. Have a request for them for Christmas.
        Looking forward to your cookbook and this recipe in it! 😉 Reply

        • Natasha
          natashaskitchen
          November 28, 2017

          Nataliya, thank you for such a rave review and you are very welcome 😬 Reply

  • Angelina Trifonov
    October 23, 2017

    Hi Natasha. My mom always makes your cakes, and I love them.. Thank You fir amazing recipes!:) Reply

    • Natasha's Kitchen
      October 23, 2017

      Hello Angelina! I’m happy to hear how much you enjoy the recipes! Thanks for sharing Angelina! 🙂 Reply

  • Ella Minchuk
    October 23, 2017

    Hi Natasha I love your kitchen! All my dinners come from your site. I do have a question how many eggs would you use for half to make just 12. Can you provide me a recipe for just half? Since there’s 3 eggs lol don’t know if I would use 1 or 2 for 12? Reply

    • Natasha
      natashaskitchen
      October 23, 2017

      Hi Ella, I haven’t tested it as a half batch but I would probably do 1 extra large egg or 2 small eggs, or just divide the egg and do 1 1/2 eggs to be safe 🙂 Reply

  • Ellen Klebanov
    October 23, 2017

    Are there any changes to the recipe (bake time etc) if I decide to omit the crust like Marta? Can’t wait to make these! Reply

    • Natasha
      natashaskitchen
      October 23, 2017

      Hi Ellen, it will be about 13 to 15 minutes bake time. I found that the crustless ones did bake a minute or two quicker than the ones with crust. Reply

  • Ligia
    October 22, 2017

    This recipe is a winner! Made it today and it was a crowd pleaser! I have one question, though, Natasha. How should I adjust the time if I wanted to make one big cheesecake instead of the little ones?
    Thank you, Natasha, for so many delicious recipes that make sweet memories! Reply

    • Natasha
      natashaskitchen
      October 23, 2017

      Hi Ligia, I haven’t tested this one as a full cheesecake so I can’t really advise. When making a full size cheesecake, my go-to recipe is this New York-style Cheesecake, which is also very easy and popular 🙂 Reply

  • October 22, 2017

    God bless both you and Marta. Reply

    • Natasha's Kitchen
      October 22, 2017

      Thank you! 🙂 Reply

  • October 22, 2017

    Love cheesecakes and these look simple and fantastic. I particularly liked the caramel sauce recipe. There are many out there but again yours is very simple to make. Thanks for sharing! Reply

    • Natasha's Kitchen
      October 22, 2017

      My pleasure Lincoln! I’m glad to hear you enjoy the recipes so much! Thanks for sharing your wonderful review! Reply

  • Alla
    October 21, 2017

    Just finished baking these cheescakes the house smells so good. I did try the batter raw and the texture & flavor is perfect not too sweet. Except instead of using cinnamon I used pumpkin spice Reply

    • Natasha
      natashaskitchen
      October 21, 2017

      Oh that’s awesome and I love the idea of using pumpkin spice! I will try that next time for more Autumn flavor! 🙂 Thank you for sharing! 🙂 Reply

  • Diane Jacobson
    October 21, 2017

    Why are there so many ads on the web site? It drives me crazy when I’m trying to follow a recipe. Reply

    • Natasha
      natashaskitchen
      October 21, 2017

      Hi Diane! Thank you for sharing your feedback! We try to keep the ads on the site as non-intrusive as possible but alas they are necessary in order to provide our recipes free for our readers. My husband and I blog full time and the ads are what allow us to continue doing that. There really isn’t a better way at this point as we don’t sell any products. We appreciate your feedback as we are constantly trying to improve the site and our readers experience. Reply

  • Marta Khoroshylov
    October 21, 2017

    Ur welcome!! Ur version looks even better! Iv got to try it!!!! Reply

    • Natasha
      natashaskitchen
      October 21, 2017

      Hi Marta! It’s awesome to hear from you and thank you again for sharing your amazing recipe! Everyone in my family raved about it – from the year year olds and on up to my parents :). Reply

  • October 20, 2017

    They do look promising. I know that many of your sweet recipes are not as sweet as other American recipes. How would this one compare? 14 oz sweetened condensed milk sounds like a lot of sweetness. Reply

    • Natasha
      natashaskitchen
      October 20, 2017

      Hi Jenny! This one stays in line with our other desserts – not overly sweet. 14 oz of condensed milk is for 24 mini cheesecakes. Not bad! 🙂 Reply

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